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3. Before cake is removed from oven, test to see if it is done by pressing a
sharp stick down into the center of the cake. If no mixture sticks to it, then
it is cooked.
4. Turn the cake out onto a cake grid and allow to cool.
Ingredients
500-550g wheat flour, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g
low-fat curds well drained, 1 tsp salt. For coating: 2 tbsp of water.
Preparation
1. Soak linseed in 1/8 litre of warm water.
2. Transfer remaining lukewarm water ( litre) into the mixing bowl. Crumble
in yeast, add curds and mix with the kneading hook on speed 2 until yeast
is thoroughly dissolved.
3. Put flour, soaked linseed and salt into mixing bowl. Knead thoroughly on
speed 1, then switch to level 2 and knead for 3-5 minutes.
4. Cover mixture and allow to rise in a warm place for 45-60 minutes.
5. Knead thoroughly once more, remove from bowl and form into sixteen
rolls.
6. Cover baking tin with wet baking paper and place rolls onto paper and
allow to rise for 15 minutes.
7. Coat with lukewarm water and bake in oven for 30-40 minutes at 210C.
Ingredients
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1
pinch salt, 1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate flakes
Preparation
1. Beat cream in mixing bowl with whisk until stiff. Remove from bowl and
place somewhere to cool.
2. Melt the chocolate coating in accordance with the instructions on the
packet, or in the microwave at 600W for 3 minutes.
3. Meanwhile, beat eggs, sugar, vanilla sugar, cognac or rum and salt in the
mixing bowl with the whisk on speed 3 to form a foam.
4. Add melted chocolate and stir in evenly on speeds 5-6.
5. Leave a little cream for decoration.
6. Add remaining cream to mixture and stir in briefly using the pulse
function.
7. Decorate chocolate cream and serve well cooled.
¼
7
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