AEG BE3003021W - Manual (Page 16)

Carrot Cake (version 2 — Swiss rec-
ipe)
Ingredients for the mixture:
• 4 egg white
• 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 liquer
• 1 / 2 teaspoon cinnamon
• 60 g flour
• 1 / 2 teaspoon baking powder
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
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 to a
fest white of egg. Mix the egg yolk and
sugar to a cream and add the other ingre-
dients. Add a quarter of the beaten white
of egg with the egg yolk and then careful-
ly mix the rest of the beaten white of egg
with mixture. Pour the dough into the pre-
pared baking tin and smooth.
– Time in the appliance: 55 minutes
– Shelf position: 3
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one to
two days in advance and to keep covered
in the fridge. For the overglaze, mix the
icing sugar with the cherry liquer. Add wa-
ter if necessary. Cover the cake with the
overglaze and decorate with the marzipan
carrots.
Almond Cake
Ingredients for the mixture:
• 5 eggs
• 200 g sugar
• 100 g marzipan
• 200 ml olive oil
• 450 g flour
• 1 tablespoon cinnamon
• 1 packet baking powder (approximately
15 g)
• 50 g chopped pistachios
• 125 g ground almonds
• 300 ml milk
Ingredients for the topping:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
Cream together eggs, sugar and marzi-
pan for 5 minutes, then slowly add the
olive oil to the egg mixture.
Sieve the flour, cinnamon and baking
powder together, then mix the chopped
pistachios and the ground almonds into
the flour. Then carefully fold into the egg
mixture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
– Time in the appliance: 70 minutes
– Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush; then leave to
cool. Mix together icing sugar, cinnamon
and hot water; then spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
Fruit Tart
Ingredients for the pastry:
• 200 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 50 g sugar
• 50 ml cold water
Ingredients for the filling:
• Fruit according to the season (400 g ap-
ples, peaches, sour cherries, etc.)
• 90 g ground almonds
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