Sponge Cake - Philips cucina hr7638 Directions For Use Manual

Boil a small quantity of water and dissolve the
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gelatine in it.
Stir the gelatine solution through the salmon
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puree.
Put the emulsifying disc in the bowl and whip the
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cream by pressing the pulse button for about 15
seconds.
Fold the whipped cream into the salmon puree
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with a wooden spoon.
Turn the mousse out onto a dish, cover it and chill
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it in the refrigerator for a few hours.
Garnish the mousse with some watercress.
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Sandwich spread
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- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks
in pieces)
- 100g mayonnaise
- 100g quark
- salt
- pepper
Chop the carrots, gherkins, cauliflower, green
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herbs, celery stalks and celeriac fine. Mix in the
mayonnaise and quark carefully and season to
taste with pepper and salt.
Spanish cabbage salad
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- 1 small red cabbage
- 2 red onions
- 1 fennel
- 1 apple
- juice of one orange and 2 tbsp red wine
vinegar
- 1 tbsp mustard
Mix the juice, mustard and vinegar. Slice the
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cabbage, onions, fennel and apple at speed 1.
Combine the ingredients in a salad bowl.
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Sponge cake

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- 4 eggs
- 30ml of water (35cC)
- 1 pinch of salt
- 150g sugar
- 1 sachet vanilla sugar
- 150g sieved flour
- 3g baking powder
Beat the eggs and the water for approx. 2 minutes.
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Gradually add the sugar, the vanilla sugar and the
salt and mix for approx. 1 minute. The mixture
should leave a trail when you lift some of it from
the bowl with a spoon. Fold in the flour and
baking powder with a spatula. Bake it in the oven
at approx. 170cC for approx. 30-35 minutes.
ENGLISH
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