Electrolux EB4SL70 Recipe Book page 46

46 www.electrolux.com
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 200 ml cold water
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Place sugar, eggs, vanilla sugar and salt in
a mixing bowl and cream together for 5
minutes. Then add the melted butter to
the mixture and fold in.
Add the flour with the baking powder
mixed into it into the creamed mixture and
stir in.
Finally add the cold water and mix
everything well. Put the mixture into the
baking tin, smooth and put in the
appliance.
• Time in the appliance: 55 minutes
• Shelf position: 1
8.18 Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the
pastry. Peel apples, remove cores and cut
into 12 slices. Spread slices evenly on the
pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the
apples.
• Time in the appliance: 45 minutes
• Shelf position: 1
9. BREAD/ROLLS
9.1 Rolls, sweet
Ingredients:
• 420 g flour
• 60 g butter
8.19 Swiss Carrot Cake
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 120 g sugar
• 200 g finly grated carrots
• 200 g finly ground almonds
• 1 lemon, juice and grated skin
• 1 tablespoon cherry liquer
• 1/2 teaspoon cinnamon
• 60 g flour
• 1/2 teaspoon baking powder
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm
diameter, greased and the bottom
lined with baking parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolke and
sugar to a cream and add the other
ingredients. Add a quarter of the beaten
white of egg with the egg yolk and then
carefully mix the rest of the beaten white
of egg with mixture. Pour the dough into
the prepared baking tin and smooth.
• Time in the appliance: 55 minutes
• Shelf position: 1
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one to
two days in advance and to keep covered
in the fridge. For the overglaze, mix the
icing sugar with the cherry liquer. Add
water if necessary. Cover the cake with
the overglaze and decorate with the
marzipan carrots.
• 50 g sugar
• a pinch of vanilla sugar
• grated lemon peel
• a pinch of salt
• 200 ml lukewarm milk