AEG BS9354171M Kochbuch PDF herunterladen (Seite 17)

cool. Mix together icing sugar, cinnamon

and hot water; then spread on the cake.

Then sprinkle flaked almonds immedi-

ately onto the glazed surface of the

cake.

Fruit Tart

Ingredients for the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

•1 egg

• 50 g sugar

• 50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g of

apples, peaches, sour cherries, etc.)

• 90 g ground almonds

•2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter,

greased

Method:

Sieve flour into a mixing bowl, mix salt

and butter cut into small pieces into the

flour. Then add egg, sugar and cold wa-

ter and knead into a pastry.

Cool the pastry for 2 hours in the fridge.

Roll out the refrigerated pastry and

place in the greased quiche tin and prick

with a fork. Clean fruit, remove cores,

stones or pips and place in small pieces

or slices on the pastry. Place ground al-

monds, eggs, sugar and softened butter

in a bowl and cream together. Then put

on top of the fruit and smooth out.

– Time in the appliance: 50 minutes

– Shelf position: 1

1.7 Desserts

Flan Caramel

Ingredients for the mixture:

• 100 g sugar

• 100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

•2 eggs

•4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 g sugar in a saucepan and

melt to a light brown caramel. Then add

the water carefully (caution — there is

the risk of burns) and heat until it boils.

Cook to a syrup and immediately pour it

into 6 small soufflé dishes, so that the

bottom is covered with caramel. Put the

milk in a saucepan, halve the vanilla pod

and use a knife to scrape out the seeds

and add these to the milk. Warm the

milk to about 90 °C. (Do not let it boil.)

Mix eggs and egg yolks with 100 g sug-

ar. (Do not cream.) Add the warm milk

slowly to the egg - sugar mixture. Then

put into the dishes.

– Time in the appliance: 40 minutes

– Shelf position: 3

– Add 500 ml of water into the water

drawer

Coconut Pudding

Ingredients:

• 250 ml milk

• 370 g coconut milk

•6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 mini pudding basins

Method:

Mix milk coconut milk. Lightly beat eggs

and sugar and add to the coconut milk.

Fill the mini pudding basins with the

mixture. After cooking, turn out and dec-

orate with the mangos.

– Time in the appliance: 40 minutes

– Shelf position: 3

– Add 500 ml of water into the water

drawer

Cappuccino Cake

For the mixture:

• 100 g softened butter

• 90 g sugar

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