Lagrange Fait Maison Instruction Book page 72

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page73
Apple cake
Eggs
Vegetable oil
Sugar
Vanilla sugar
Flour
Yeast
Apples
Gingerbread
Warm milk
Liquid honey
Melted butter
Egg
Sodium bicarbonate
White flour
Whole meal
Soft brown sugar
Baking powder
Ginger powder
Cinnamon powder
Nutmeg
Anise powder
Orange-flower water
Lemon
Turn out of the mould immediately after baking and wrap it in aluminum
foil
It is better to wait for three days before eating the gingerbread, it will
only taste better!
3
½ glass
200 g
1 sachet
125 g
½ sachet
3 or 4
10cl
250 g
100 g
1
½ cc
100 g
300 g
50 g
1 sachet
1 cc
1 cc
1 cc
1 cc
1 cs
1 zest
7.Cake programme ( with raising)
Chocolate and yogurt cake
Natural yogurt
Eggs
Butter
Melted chocolate
Sugar
Flour
Baking powder
Candied fruit cake
Whipped eggs
Soft butter
Powdered sugar
Salt
Rum
Flour T45 or T55
Baking powder
Dry raisins
Candied fruits
(cherries, lemons, etc.)
N.B. Roll the candied fruits in some flour.
Add the candied fruits and the dry raisins at the end of the first knea-
ding.
Olive cake
Milk
Salt
Flour
Baking powder
Oil
Grated Gruyere (cheese)
Herbs of Provence
Pitted green olives
Chopped black olives
71
1 pot
2
110 g
220 g
150 g
150 g
½ sachet
3
100 g
125 g
1 pinch
1 cs
300 g
1 sachet
100 g
150 g
700g 900g
100 ml
90 ml
1 cc 1 ½ cc
250 g
230 g
1 sachet 1 sachet
100 ml
90 ml
45 g 50 g
1 ½ cs
1 cs
50g 70g
70g
50g