Sharp R-85ST-A operation manual Hazelnut cake, Double crust apple tart

R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 52

Recipes

Cakes, Bread, Desserts and Drinks

Austria

Hazelnut cake

Nusskuchen

Total cooking time: approx. 22-27 minutes

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.

1.11-13 Min. 270 W + 200° C

2.7-9 Min. 270 W + 160° C

4.Allow the cake to cool for about 5 minutes. Put the glaze in a bowl and melt it.

3-4 min. 270 W

5.Coat the cake with the glaze and garnish with hazel nuts.

Holland

Double crust apple tart

Total cooking time: approx. 24-25 minutes

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
4-5		medium-sized apples
		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.

AUTO COOK “CAKE”

GB-48