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Recipes
Cakes, Bread, Desserts and Drinks
Austria
Hazelnut cake
Nusskuchen
Total cooking time: approx.
Utensils required: square baking tin 30 cm
Ingredients
250 | g | butter or margarine |
175 | g | sugar |
1 | pack. | vanilla sugar |
4 |
| eggs |
200 | g | ground hazel nuts |
1 | tbsp | almond liqueur |
250 | g | flour |
2 |
| level tsp baking powder |
100 | g | chocolate glaze with a few hazel nuts |
1 | tsp | butter or margarine to grease the tin |
|
| breadcrumbs |
Preparation
1.Grease the tin and sprinkle it with breadcrumbs.
2.Put the butter in a mixing bowl to soften.
1 min. | 900 W |
3.Add the sugar and vanilla sugar to the butter and mix to a creamy consistency. Put in the eggs, stirring well as each one is added. Fold in the ground nuts and the liqueur. Mix the flour and the baking powder together and fold them in. Spread the mixture evenly in the baking tin. Place the cake on the turntable and bake.
1.
270 W + 200° C
2.
270 W + 160° C
4.Allow the cake to cool for about 5 minutes. Put the glaze in a bowl and melt it.
270 W |
5.Coat the cake with the glaze and garnish with hazel nuts.
Holland
Double crust apple tart
Total cooking time: approx.
Utensils required: flan ring (dm. approx. 28 cm)
Ingredients
90 | g | butter or margarine |
90 | g | sugar |
1 | pack. | vanilla sugar |
1 | tbsp | lemon peel (natural) |
1pinch salt
2eggs
200 | g | flour |
1/2 | pack. | baking powder |
| ||
|
| lemon juice |
50 | g | sugar |
1 | tsp | cinnamon |
50 | g | rum raisins |
1egg yolk
1tbsp milk
Preparation
1.Cream the butter for about half a minute in the mixer at the highest setting.
2.Fold in the sugar, vanilla sugar, lemon peel and salt to give a creamy consistency. Fold in the eggs one by one. Combine the flour and the baking powder and fold it in.
3.Line the flan ring with greaseproof paper and fill it with 2/3 of the pastry dough.
4.Peel the apples, cut them in quarters and remove the cores. Cut into thin slices and sprinkle with lemon. Mix in the sugar and cinnamon and leave to stand for about 10 minutes. Add the raisins and cover the pastry dough with the fruit.
5.Combine the remaining pastry dough and 50 g of the flour and roll it out to the size of the flan ring. Lay it on the apple filling and press it down lightly. Prick the pastry top with a fork several times.
6.Beat the egg yolk with the milk and brush the pastry top with it.
(The recipe yields approx. 1.1 kg).
7.Place the tart on the turntable and cook.
