M C R C 0 0 9 0 3 9 8 6 _ B O _ G r u n d r e z e p t _ M u e r b t e i g _ O b s t t o r t e - 0 1 5 _ F 3 9 M C R C 0 0 9 1 7 7 7 1 _ S E _ G r u n d r e z e p t _ M u e r b t e i g _ O b s t t o r t e - 0 0 7 M C R C 0 0 9 0 0 5 6 3 _ N F _ G r u n d r e z e p t _ M u e r b t e i g _ O b s t t o r t e - 0 1 4 _ R Z 0 S w e e t b a k i n g C a k e s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g

Ingredients | For approx. 12 servings

Springform cake tin, diameter 26 cm

Shortcrust pastry:

250 g flour

1 generous pinch baking powder

80-100 g sugar

1 pinch salt

1 egg

125 g butter

Topping:

2-3 tbsp ground almonds or breadcrumbs

approx. 750 g fruit

Glaze

2 tbsp sugar

In addition:

Butter for greasing

Greaseproof paper

Dried pulses for blind baking

Per serving

259 kcal, 35 g carbs, 11 g fat, 4 g protein,

2,9 BU

Preparation

1 | For the shortcrust pastry, mix all the dry

ingredients in a bowl. Add the egg, cut the cold

butter into small chunks and distribute on top.

First knead it on a low setting, then on a higher

speed setting, into a smooth dough using the

kneading hook of a hand mixer or a food

processor.

2 | Grease the tin and line the base with two

thirds of the pastry. Shape the remaining pastry

into a roll and press around the edge of the tin,

about 2 cm deep. Leave the dough to cool for

30-60 minutes.

3 | Prick the pastry base several times with a fork.

Line the pastry base and edge with greaseproof

paper and fill with dried pulses. Bake as

indicated.

f a l s e T e m p e r a t u r e 1 8 0 ° C 1 8 0 D u r a t i o n 3 0 - 4 0 m i n u t e s 3 0

f a l s e S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k , l e v e l 2 T o p / b o t t o m h e a t i n g

S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k , l e v e l 2 A s s i s t o p e r a t i o n m o d e : c a k e s i n t i n s B a k i n g w i t h P e r f e c t B a k e

4 | Remove the pulses and paper and leave the

cake base to cool. Then sprinkle it with almonds

and decorate with fresh or drained fruit from a jar.

Prepare the glaze with 2 tbsp sugar as per the

manufacturer's instructions. Coat the fruit with it.

Cakes and small baked items | 177

Setting procedure:

Baking with PerfectBake

Springform cake tin on the wire rack, level 2

Select Assist

Category: cake, bread

Food: cake