Recipe Book

• 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 mixer.
Then put the mixture in the fridge for 2 hours.
Cover the greased bottom of the springform 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 mixer 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 powder in a
mixing bowl and mix together well.
To finish, carefully fold the beaten egg whites
and the raisins into the quark mixture.
• Time in the appliance: 85 minutes
• Shelf position: 1
Cherry Pie
Ingredients:
• 500 g bread
• 750 ml milk
• 1 pinch salt
• 80 g sugar
• 4 eggs
• 2 jars of sour cherries
• 50 g butter
Other:
• Baking dish, greased
Method:
Cut bread in slices. Mix together milk, salt, sugar
and eggs and pour over the bread, mix and leave
to soak in well. Drain sour cherries and add to
the mixture. Put the mixture into the greased
baking dish. Distribute knobs of butter over the
pudding.
• Time in the appliance: 40 minutes
• Shelf position: 2
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 (approximately 8 g)
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied orange peel
• 60 g chopped candied cherries
• 70 g whole blanched almonds
Other:
• Black springform baking tin, 24 cm diameter
• 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
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 apples,
peaches, sour cherries, etc.)
Steam oven Recipe Book
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