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5. Postres
Code/Food
1
Egg – 2, White sugar – 1 ¼ cup, Self-raising flour – 1 cup,
Brownies
Cocoa – 1½ cup, Margarine – 75 g, Oil – 1 tablespoon, Milk –
2 tablespoons
Instructions
Melt the margarine for 20 sec. and mix the sugar, eggs, milk and
oil in the bowl. Add the flour, mix well and divide the mixture into
two parts. Add 1 teaspoon of vanilla to one part and the cocoa
powder to the other. Put both mixtures in a square 20 x 20 cm
mould, without mixing, and form waves with a toothpick, to create
the marbled effect. Cook uncovered.
2
Self-raising flour – 1½ cup, Cocoa – 3 tablespoons, White sugar –
1 cup, Egg – 2, Oil – ½ cup, Milk – ½ cup, Water – ½ cup, Vanilla
Keke de
– 1 teaspoon, Salt – ¼ teaspoon
Chocolate
Instructions
Grease an upside-down mould that is suitable for using in oven
and sprinkle it with cinnamon. Mix the milk, oil, water and add the
eggs, flour, cocoa and salt, previously sifted. Then add the sugar
and mix well. Put mixture in the mould, cover with a damp cloth
and cook uncovered.
3
Mixture: Crushed vanilla biscuits – 30, Butter – 75 g
Pie de
Filling : Passion fruit pulp – ½ cup, Condensed milk – 1 can,
Maracuyá
Egg yolks – 4
Meringue : Egg whites – 4, Sugar – ½ cup
Instructions
Crush the biscuits. Melt the margarine for 30 sec. When the beep,
mix with the biscuits, place in the pie mould and press until firm.
Filling and leave to cool. Mix the condensed milk with the passion
fruit juice and 4 egg yolks and pour over the mixture. Put them in
oven and press the start button. After 6 min, open the oven door
and beat the egg whites and sugar until stiff, spread over the pie,
forming peaks, sprinkle with cinnamon, Press the start button again.
AME1114TST_XPE_DE68-04267A-00_EN.indd 21
Ingredients
English - 21
Code/Food
4
Sponge cake: Evaporated milk – ½ cup, Vegetable oil – ½ cup,
Tres Leches
Water – ½ cup, Vanilla – 1 teaspoon, Egg – 2, Self-raising flour
– 1½ cup, White sugar – 1 cup
Milk sauce: Evaporated milk – 1½ cup, Cream – 1 cup,
Condensed milk – 1 cup, Vanilla – 1 teaspoon
Meringue: Egg whites – 3, White sugar – ¾ cup, Cinnamon
powder or grated chocolate
Instructions
Sponge cake: Mix the milk, oil, water and vanilla and add the eggs.
Stir. Add the sifted flour and lastly the sugar. Pour into a heat-proof
mould measuring 18 x 24 cm, cover with a damp cloth and cook.
Milk sauce: Mix the ingredients together. Slowly pour over the
warm cake, after first pricking it with a knife tip or skewer. Leave to
cool.
6. Té/Café
Food
Serving Size
Instructions
Té/Café
1 cup (250 g)
Pour into cup and reheat uncovered. Put cup/
2 cups (500 g)
mug in the centre of turntable. Keep in oven
3 cups (750 g)
during standing time and stir well.
4 cups (1 kg)
Ingredients
2014-08-07
10:19:42
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