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• 1 packet baking powder
(approximately 15 g)
• 1 sachet gingerbread spices
(approximately 20 g)
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
Method:
Put butter, sugar, vanilla sugar and salt
into a mixing bowl and beat until fluffy.
Add marzipan cut into small pieces and
beat until smooth. Add eggs one by one
and beat until fluffy. Add flour, baking
powder, gingerbread spices and cocoa
powder to the mixture. Stir in red wine.
Put the dough into a deep baking tray
lined with baking parchment and smooth
the surface. Peel and core apples and cut
into 0.5 cm thick slices. Plum puree:
Arrange the slices on top of the dough
and fill the holes left by the cores with
plum puree. Then put into the appliance.
• Time in the appliance: 50 minutes
• Shelf position: 2
• After baking leave the cake to cool and
remove the baking parchment.
Glaze:
• 250 ml apple juice
• 1 sachet clear cake glaze
• After baking leave the cake to cool and
remove the baking parchment.
Mix up the glaze using the apple juice and
sachet of cake glaze and brush over the
cake.
8.10 Lemon Sponge Cake
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and cream
together. Then add the eggs one at a time
and cream together again.
Add the flour and cornflour mixed with the
baking powder to the creamed mixture
and fold in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out and
put in the appliance.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil.
Fold up the aluminium foil against the
sides of the cake so that the glaze cannot
run out. Pierce the cake with a wooden
chopstick and brush on the glaze. Then
leave the cake for a while to soak up the
glaze.
• Time in the appliance: 75 minutes
• Shelf position: 1
8.11 Muffins
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approximately 7 cm
diameter
Method:
Cream together butter, sugar, vanilla
sugar, salt and the zest of one unwaxed
lemon. Add eggs and cream together
again.
ENGLISH
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