Recipe Book

• 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
into the appliance.
• Time in the appliance: 100 minutes
• Shelf position: 1
6.6 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
• 50 g chopped nuts
• 30 g melted butter
Method:
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 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 appliance: 35 minutes
• Shelf position: 2
6.7 Yeast Plait
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g 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
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
place it in the well and stir in with the
milk and a little of the sugar and 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
to rise in a warm place until it is about
double the size.
For the filling, mix all ingredients
together. Divide the dough into three
equal parts and roll out into long
rectangles. Spread a third of the filling
ENGLISH
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