AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 20)

place it in the well, stir in with the milk

and some of the flour from around the

edge, sprinkle with flour, leave to rise in

a warm place until the flour sprinkled on

the pre-dough is showing cracks. Put the

sugar, egg yolks, butter and salt on the

edge of the flour. Knead all ingredients

into a workable yeast dough. Leave the

dough to rise in a warm place until it is

about double the size. Then roll out the

dough and place on a greased baking

tray and leave to rise again. Place sugar,

butter and cinnamon in a mixing bowl

and mix together. Add the flour and the

nuts and knead together so that you

make a crumble mixture. Spread the

butter on the risen dough and spread

the crumble mixture on it evenly.

– Time in the oven: 35 minutes

– Shelf position: 3

Swedish Cake

Ingredients:

•5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder (approxi-

mately 15 g)

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Place sugar, eggs, vanilla sugar and salt

in a mixing bowl and cream together for

5 minutes. Then add the melted butter

to the mixture and fold in. Add the flour

with the baking powder mixed into it in-

to the creamed mixture and stir in. Final-

ly add the cold water and mix everything

well. Put the mixture into the baking tin,

smooth and put in the oven.

– Time in the oven: 55 minutes

– Shelf position: 1

Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

•3 eggs

• 300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking

tray and prick the bottom all over with a

fork. Spread the hazelnuts evenly over

the pastry. Peel apples, remove cores

and cut into 12 slices. Spread slices

evenly on the pastry. Mix eggs, cream,

sugar and vanilla sugar together well

and put over the apples.

– Time in the oven: 45 minutes

– Shelf position: 1

Swiss Carrot Cake

Ingredients for the mixture:

• 4 egg whites

• 1 pinch salt

• 80 g icing sugar

• 120 g sugar

• 200 g finely grated carrots

• 200 g finely ground almonds

• 1 lemon, juice and grated skin

• 1 tablespoon cherry liqueur

• 1/2 teaspoon cinnamon

• 60 g flour

• 1/2 teaspoon baking powder

Ingredients for the topping:

• 150g icing sugar

• 1 tablespoon cherry liqueur

• 12 decorative marzipan carrots

• ground hazelnuts

• 1/2 teaspoon baking powder

Other:

• Springform cake tin with 26 cm diame-

ter, greased and the bottom lined with

baking parchment.

Method:

Beat egg whites with salt until forming

peaks, add the icing sugar and beat egg

whites until stiff. Mix the egg yolk and

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