AEG MCD3881E-M - Manual (Page 19)

• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and cream
together. Then add the eggs one at a
time and cream together again.
Add the flour and cornflour mixed with
the baking powder to the creamed mix-
ture and fold in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out
and put in the oven.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium 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
– Oven level: 1
Carrot Cake
Ingredients for the mixture:
• 150 ml sunflower oil
• 100 g brown sugar
• 2 eggs
• 75 g syrup
• 175 g flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 200 g finely grated carrots
• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22 cm
diameter, greased
Method:
Cream together sunflower oil, brown sug-
ar, eggs and syrup. Fold in the rest of the
ingredients for the mixture.
Put the mixture into the greased baking
tin.
– Time in the oven: 55 minutes
– Oven level: 2
After baking:
Mix butter, cream cheese and sugar crys-
tals (if necessary, add a little milk to make
it spreadable).
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over
the top.
Yeast Plait
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml tepid milk
• 40 g sugar
• salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
• 20 ml rum
Ingredients for the finish:
• 1 egg yolk
• a little milk
• 50 g flaked almonds
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well, stir in with the milk and
some of the sugar 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 rest of the sugar on the edge of
the flour. Knead all ingredients into a
workable yeast dough. Leave the dough
ENGLISH
19