Batter
Ingredients:
250 g soft Butter or Margarine
250 g Sugar
1 pkt of Vanilla sugar
1 Pinch Salt
4 Eggs
500 g Wheat flour
1 pkt Baking powder Approx. 125 ml Milk
Preparation:
•Put all ingredients into the mixing bowl and stir everything with a whisk for 1/2 a minute at level 1, then for 30 seconds at level 2 and then for about 5 minutes at level 4.
•Grease a baking mould or line it with baking pa- per.
•Fill the baking mould and bake the pastry.
•Before you take the cake from the oven, you should make a readiness test: Insert a pointed wooden stick into the middle of the cake. If no pastry is sticking to it, the cake is baked.
•Then tip the cake onto a wire rack and allow it to cool.
Oven: |
|
Shelf height: | 2 |
Heating: | E: Upper and lower heat |
| 175 - 200° |
| G: Mark 2 - 3 |
Baking time: | 50 - 60 minutes |
Marble cake
Ingredients:
125 g soft Butter or Margarine
125 g Sugar
3 eggs
1/2 Packet of Vanilla sugar 1 pinch Salt
250 g Wheat flour 1/2 pkt Baking powder 75 ml Milk
20 g Baking cocoa
50 g Plain chocolate couverture Butter for the mould
Preparation:
•Put all ingredients except the chocolate and baking cocoa into the mixing bowl and mix everything with the whisk for 1/2 a minute at level 1, then for 30 seconds at level 2 and then for about
5 minutes on level 4.
•Break the chocolate into chunks and grind it with the coarse grating disc in food processor.
•Grease a Bundt
•Fill half of the pastry into the mould and then stir the cocoa and grated chocolate into the re- maining pastry.
•Now place the dark pastry on the light pastry and fold the pastry in with a fork in a spiral form.
Oven |
|
Shelf height: | 1 |
Heating: | E: Circulation |
| 155 - 175° |
| G: Mark 2 |
Baking time: | 55 - 65 minutes |
Tip: If you wish, you can also cover the cake with 100 g of
- 9 -
