AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 18)

Turn the cake out onto a piece of alumi-

nium foil. Fold up the aluminium foil

against the sides of the cake so that the

glaze cannot run out. Pierce the cake

with a wooden chopstick and brush on

the glaze. Then leave the cake for a

while to soak up the glaze.

– Time in the oven: 75 minutes

– Shelf position: 1

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• zest of one unwaxed lemon

•2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approx. 7 cm diameter

Method:

Cream together butter, sugar, vanilla

sugar, salt and the zest of one unwaxed

lemon. Add eggs and cream together

again. Mix the cornflour, flour and bak-

ing powder and fold into the mixture

with the milk. Drain sour cherries and

fold into the mixture with the chocolate

chips. Put the mixture into the paper ca-

ses, put cases onto a baking tray and put

in the oven. Use muffin tray if available.

– Time in the oven: 40 minutes

– Shelf position: 3

Plum Dumpling

For 4-6 people.

For the dough (the ingredients should

be at room temperature):

• 125 ml milk

• 20 g sugar

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 300 g flour

• 30 g sugar

• 30 g butter

•1 egg yolk

•1 whole egg

• 1 packet vanilla sugar (approximately 8

g)

• a little lemon zest

• plum jam

After cooking:

• 50 g butter

• 50 g ground poppy seeds

•icing sugar

Other:

•greased dish

Method:

Put milk and sugar in a saucepan and

warm slightly on a cooking ring. Add

dried yeast and stir. Then leave to stand

for approx. 30 minutes. Put flour, sugar,

butter, egg yolk, egg, vanilla sugar and a

little lemon zest into a mixing bowl. Add

the milk and the yeast and knead to a

workable dough. Cover dough with a

cloth and leave to rise for another 45 mi-

nutes. Then cut the dough into dump-

lings (about 80 g) using a spoon, press

flat with your hand and fill with 1 tea-

spoon of plum jam. Pull up the edges of

the dough and cover the jam with dough

and then shape into a ball. Put the balls

into a greased dish, cover and leave to

rise for another 45 minutes and then put

into the oven.

– Time in the oven: 35 minutes

– Shelf position: 2

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

•3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for

1 hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

18

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