Silvercrest SKM 550 A1 - Manual (Page 21)

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Batter
Ingredients:
250 g soft Butter or Margarine
250 g Sugar
1 pkt of Vanilla sugar
1 Pinch Salt
4 Eggs
500 g Wheat flour
1 pkt Baking powder
Approx. 125 ml Milk
Preparation:
• Put all ingredients into the mixing bowl and stir
everything with a whisk for 1/2 a minute at level
1, then for 30 seconds at level 2 and then for
about 5 minutes at level 4.
• Grease a baking mould or line it with baking pa-
per.
• Fill the baking mould and bake the pastry.
• Before you take the cake from the oven, you
should make a readiness test: Insert a pointed
wooden stick into the middle of the cake. If no
pastry is sticking to it, the cake is baked.
• Then tip the cake onto a wire rack and allow it
to cool.
Oven:
Shelf height:
2
Heating: E: Upper and lower heat
175 - 200°
G: Mark 2 - 3
Baking time: 50 - 60 minutes
Marble cake
Ingredients:
125 g soft Butter or Margarine
125 g Sugar
3 eggs
1/2 Packet of Vanilla sugar
1 pinch Salt
250 g Wheat flour
1/2 pkt Baking powder
75 ml Milk
20 g Baking cocoa
50 g Plain chocolate couverture
Butter for the mould
Preparation:
• Put all ingredients except the chocolate and baking
cocoa into the mixing bowl and mix everything
with the whisk for 1/2 a minute at level 1, then
for 30 seconds at level 2 and then for about
5 minutes on level 4.
• Break the chocolate into chunks and grind it with
the coarse grating disc in food processor.
• Grease a Bundt cake-shape (diameter: 20 -
22cm) or a loaf pan (30cm long).
• Fill half of the pastry into the mould and then
stir the cocoa and grated chocolate into the re-
maining pastry.
• Now place the dark pastry on the light pastry
and fold the pastry in with a fork in a spiral form.
Oven
Shelf height:
1
Heating: E: Circulation
155 - 175°
G: Mark 2
Baking time: 55 - 65 minutes
Tip: If you wish, you can also cover the cake with
100 g of semi-sweet chocolate and then decorate it
with cream dabs and chocolate biscuits.