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Cakes, Bread, Desserts and Drinks
Germany
Advocaat gateau
Total cooking time: approx.
Utensils required: flan ring (dm. approx. 28 cm)
Ingredients
100 | g | cooking chocolate |
5 |
| eggs |
100 | g | butter or margarine |
100 | g | sugar |
1pack. vanilla sugar
200g ground hazel nuts
1pack. baking powder
1tbsp rum
Topping:
400 | g | cream |
2 | tbsp | sugar |
1pack. cream setting agent
30 g | chocolate strands |
Preparation
1.Line the baking tin with greaseproof paper.
2.Finely grate the cooking chocolate. Separate the eggs and beat the egg whites until they form stiff peaks.
3.Soften the butter in a mixing bowl.
1 min. | 450 W |
4.Add the sugar and vanilla sugar to the butter and stir until creamy. Gradually mix in the egg yolks. Stir the chocolate, hazel nuts, baking powder and rum into the mixture. Carefully fold in the beaten white of egg.
5.Spread the mix evenly in the baking tin. Place the cake on turntable and bake.
(The recipe yields approx. 0.8 kg of cake mix.)
AUTO COOK “CAKE”
Allow the cake to cool.
6.Beat the cream with the sugar and setting agent until stiff. Carefully fold the advocaat into the cream mixture. Spread the mixture evenly over the cake and finish with a sprinkling of chocolate strands.
7.Allow the gateau to cool before serving.
Recipes
France
Apple tart with Calvados
Tarte aux pommes avec calvados | About |
Total cooking time: approx.
Utensils required: flan ring (dm. approx. 28 cm)
Ingredients
200 | g | flour |
1 | tsp | baking powder |
100 | g | sugar |
1pack. vanilla sugar
1pinch salt
1 |
| egg |
drop | bitter almond oil | |
125 | g | butter |
1 | tsp | butter or margarine to grease tin |
50g ground hazel nuts
600g apples (russets x
2eggs
1pinch salt
4tbsp sugar
1pack. vanilla sugar
4 | tbsp | Calvados (apple liqueur) |
11/2 | tbsp | cornflour |
125 | g | double cream |
|
| icing sugar for dusting |
Preparation
1.Mix the flour with the baking powder. Add the sugar, vanilla sugar, salt, the egg, bitter almond oil and butter and knead to a paste with the kneading hook of a hand mixer. Cover the pastry dough and leave in a cool place for about 30 minutes.
2.Line the tin with greaseproof paper. Roll out the pastry dough between two sheets of foil and place it in the tin. Form an edge to the pastry dough approx. 3 cm high.
3.Distribute the hazel nuts over the pastry shell.
4.Peel the apples, cut them in quarters, remove the core and cut them in slices. Arrange the slices to overlap each other on top of the hazel nuts and lightly dust them with cinnamon.
5.Separate the eggs. Beat the egg whites until stiff, gradually trickling in a pinch of salt and 1 tbsp sugar. Stir the egg yolk, the remaining sugar and the vanilla sugar until creamy. Add Calvados, cornflour and double cream and mix them in. Fold in the beaten egg whites and spread the mixture evenly over the apple slices. Place the tart on turntable and bake. (The recipe yields approx. 1.3 kg).
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| AUTO COOK “CAKE” |
| ENGLISH | |
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Allow the tart to cool in the tin and dust it with icing sugar. |
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