AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 19)

Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt and milk into a mixing bowl

and knead to a smooth yeast dough.

Cover the dough in the bowl and leave

to rise for 1 hour. Knead the soaked rai-

sins into the dough by hand. Place the

almonds individually into each hollow in

a greased and floured gugelhupf tin.

Then shape the dough into a sausage

shape, place in the gugelhupf tin. Cover

and leave to rise again for 45 minutes.

– Time in the oven: 35 minutes

– Shelf position: 1

Savarin Cake

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

•5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately 8

g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

Method:

Put flour, dried yeast, sugar, butter, egg

yolks, salt, vanilla sugar and milk into a

mixing bowl and knead to a smooth

yeast dough. Cover the dough in the

bowl and leave to rise for 1 hour. Then

place the dough in a greased ring-sha-

ped cake tin and cover and leave to rise

again for 45 minutes.

After baking:

Bring water and sugar to the boil and

leave to cool. Add plum brandy or or-

ange liqueur to the sugar water and mix

together. When the cake has cooled,

pierce it several times with a wooden

skewer and then let the mixture soak in-

to the cake evenly.

– Time in the oven: 35 minutes

– Shelf position: 1

Sponge Cake

Ingredients:

•4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• 100 g sugar

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Separate the eggs. Cream egg yolks

with hot water, 50 g sugar, vanilla sugar

and salt. Beat egg whites with 100 g sug-

ar until forming peaks. Sieve together

flour, cornflour and baking powder.

Carefully mix egg whites and egg yolks

together. Then carefully fold in flour mix-

ture. Put the mixture into the baking tin,

smooth and put in the oven.

– Time in the oven: 30 minutes

– Shelf position: 3

Streusel Cake

Ingredients for the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

• 1 pinch salt

•2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast,

ENGLISH 19

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