AEG BE3003021W - Manual (Page 12)

• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 egg
• 70 g softened butter
Ingredients for the cheese cream:
• 3 egg whites
• 50 g raisins
• 2 tablespoons rum
• 750 g low fat quark
• 3 egg yolks
• 200 g sugar
• juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla fla-
vour (40 g or the corresponding amount
of powder for making pudding of 500
ml milk)
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
Sieve flour into a bowl. Add the rest of the
ingredients and mix with a hand-held mix-
er. Then put the mixture in the fridge for 2
hours.
Cover the greased bottom of the spring-
form tin with about 2 / 3 of the mixture
and prick several times with a fork.
Form an edge about 3 cm high with the
rest of the mixture.
Beat the egg whites with a hand-held mix-
er until forming peaks. Wash the raisins,
let them drain well, sprinkle with the rum
and leave to soak.
Put low fat quark, egg yolks, sugar, lemon
juice, crème fraîche and the custard pow-
der in a mixing bowl and mix together
well.
To finish, carefully fold the beaten egg
whites and the raisins into the quark mix-
ture.
– Time in the appliance: 85 minutes
– Shelf position: 1
Fruit Cake
Ingredients:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 3 eggs
• 300 g flour
• 1 / 2 packet baking powder (approxi-
mately 8 g)
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied or-
ange peel
• 60 g chopped candied cherries
• 70 g whole blanched almonds
Other:
• Black springform baking tin, 24 cm di-
ameter
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, vanilla sugar and salt
in a mixing bowl and cream together.
Then add the eggs one at a time and
cream the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in.
Stir the fruit into the mixture as well.
Place the mixture in the prepared tin and
pull the mixture up a little higher at the
edge than in the centre. Decorate the
edge and the centre of the cake with the
whole blanched almonds. Put the cake in-
to the appliance.
– Time in the appliance: 100 minutes
– Shelf position: 1
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
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