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Cakes, Bread, Desserts and Drinks
Switzerland
Carrot cake
Möhrentorte
Total cooking time: approx.
Utensils required: round baking tin (dm. approx. 28 cm)
Ingredients
5 |
| egg yolks |
250 | g | sugar |
250 | g | carrots, finely grated |
|
| juice of a lemon |
250 | g | ground almonds |
80 | g | flour |
1 | tbsp | baking powder |
5 |
| egg whites |
Preparation
1.Line the tin with greaseproof paper.
2.Cream the egg yolks and sugar with a hand mixer. Add the carrots, lemon juice and almonds. Combine the flour and the baking powder, add it and give it a good stir.
3.Beat the egg white until stiff and carefully fold it in. Put the mixture in the baking tin, place it on the turntable and bake.
(The recipe yields approx. 1.1 kg).
AUTO COOK “CAKE”
4. Allow to cool in the tin for 5 minutes after baking.
France
Pear tart
Tarte aux poires | about |
Total cooking time: approx.
Utensils required: round baking tin (dm. app. 28 cm) bowl with lid (2 litres size)
small bowl with lid
Recipes
Preparation
1.Knead together the flour, butter, icing sugar, salt and egg with a kneading hook in a hand mixer. Cover and leave in a cool place for 30 minutes.
2.Grease the baking tin. Roll out the pastry dough and place it in the tin. Turn up the edges of the pastry and prick it several times with a fork.
Bake on the turntable.
1. 
270 W + 200˚ C
2. | 200˚ C |
3.Take the pastry case out of the tin and let it cool on a rack.
4.Heat the milk and salt in a covered bowl.
app. 2 min. | 900 W |
5.Stir the egg yolk with the sugar and vanilla sugar to a light creamy consistency. Mix in the cornflour. Slowly pour in the hot milk. Pour the mixture back into the bowl, cover and microwave. Stir during and after cooking.
900 W |
6.Spread the cream over the pastry case. Arrange the drained pears on top. Put the gooseberry jelly in the small bowl, cover and heat.
app. 1 min. | 900 W |
7.Drip the hot jelly over the pears and garnish with the candied fruits and almond flakes.
Tip:
Do not fill the pastry case until shortly before serving to avoid it becoming soggy.
Ingredients
150 | g | flour |
75 | g | butter or margarine |
30 | g | icing sugar |
1 | pinch | salt |
1 |
| egg |
1 | tsp | butter or margarine |
250 | ml | milk |
1pinch salt
2egg yolks
20g sugar
1/2 pack. vanilla sugar
1tbsp cornflour
540g tinned pears, drained
120g gooseberry jelly
1 | tbsp | candied fruits |
1 | tbsp | almond flakes |
