Recipe Book

• 90 g ground almonds
• 2 eggs
• 100 g sugar
• 90 g softened butter
Other:
• Quiche tin with 28 cm diameter, greased
Method:
Sieve flour into a mixing bowl, mix salt and
butter cut into small pieces into the flour. Then
add egg, sugar and cold water and knead into a
pastry.
Cool the pastry for 2 hours in the fridge. Roll
out the refrigerated pastry and place in the
greased quiche tin and prick with a fork. Clean
fruit, remove cores, stones or pips and place in
small pieces or slices on the pastry. Place ground
almonds, eggs, sugar and softened butter in a
bowl and cream together. Then put on top of
the fruit and smooth out.
• Time in the appliance: 50 minutes
• Shelf position: 1
Grandmas RoastApple Cake
Ingredients:
• 250 g butter
• 250 g sugar
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• 100 g marzipan
• 5 eggs
• 500 g flour
• 1 packet baking powder (approximately 15 g)
• 1 sachet gingerbread spices (approximately 20
g)
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
Method:
Put butter, sugar, vanilla sugar and salt into a
mixing bowl and beat until fluffy. Add marzipan
cut into small pieces and beat until smooth. Add
eggs one by one and beat until fluffy. Add flour,
baking powder, gingerbread spices and cocoa
powder to the mixture. Stir in red wine. Put the
dough into a deep baking tray lined with baking
parchment and smooth the surface. Peel and
core apples and cut into 0.5 cm thick slices.
Plum puree: Arrange the slices on top of the
dough and fill the holes left by the cores with
plum puree. Then put into the appliance.
• Time in the appliance: 50 minutes
• Shelf position: 3
• After baking leave the cake to cool and remove
the baking parchment.
Glaze:
• 250 ml apple juice
• 1 sachet clear cake glaze
• After baking leave the cake to cool and remove
the baking parchment.
Mix up the glaze using the apple juice and sachet
of cake glaze and brush over the cake.
Lemon Sponge Cake
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 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 mixture and fold
in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out and put in
the appliance.
Steam oven Recipe Book
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