Wolf Appliance Company ICBMW30-230 manual C A R R O T C A K E, G U G E L H U P F, Ingredients

W O L F C O N V E C T I O N M I C R O W A V E A U TO M AT I C O P E R AT I O N

R E C I P E S F O R A U TO C O O K A C - 5
C A R R O T C A K E			G U G E L H U P F
Makes about 1,1 kg			Dough will weigh about 0,9 kg
Utensils: 28 cm round oven-safe			Utensils: 22 cm gugelhupf tin
		springform tin	Ingredients
Ingredients			1 tsp		Butter or margarine
1 tsp		Butter or margarine			(to grease the tin)
		(to grease the tin)	170 g		Butter or margarine
5		Egg yolks	140 g		Icing sugar
250 g		Sugar	4		Egg yolks
250 g		Carrots, finely grated	40 g		Slivered almonds
		Juice of one lemon	40 g		Raisins, washed
250 g		Ground almonds			Finely grated lemon peel
80 g		Flour	4		Egg whites
1 tbsp		Baking powder	1 Pck.		Baking powder (15 g)
5		Egg whites	280 g		Flour
Preparation			Preparation
1)	Grease springform tin.		1)	Grease gugelhupf mould.
2)	Cream egg yolks and sugar with a hand		2)	Beat butter and icing sugar with a mixer
	mixer.			until smooth. Add egg yolks, one at a time.
3)	Add carrots, lemon juice and almonds.		3)	Gradually stir in slivered almonds, raisins
4)	Combine flour and baking powder. Add to			and lemon peel. Mix well.
	the egg mixture and mix well.		4)	Beat egg whites until stiff and fold into the
5)	Beat egg whites until stiff and carefully fold			mixture. Mix baking powder and flour,sift
				and carefully fold it into the mixture.
	into batter. Spread mixture in the baking
	tin, place it on the low rack and bake using		5)	Transfer the dough to the mould and bake
	AUTO COOK AC-5.			on the low rack using AUTO COOK AC-5.

6)Allow to cool in the tin for 5 minutes after baking.

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