Recipe Book

• 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: 3
Swedish Cake
Ingredients:
• 5 eggs
• 340 g sugar
• 100 g melted butter
• 360 g flour
• 1 packet baking powder (approximately 15 g)
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• 200 ml cold water
Other:
• 28 cm round springform baking tin, black,
bottom lined with baking parchment
Method:
Place sugar, eggs, vanilla sugar and salt in a
mixing bowl and cream together for 5 minutes.
Then add the melted butter to the mixture and
fold in.
Add the flour with the baking powder mixed
into it into the creamed mixture and stir in.
Finally add the cold water and mix everything
well. Put the mixture into the baking tin, smooth
and put in the appliance.
• Time in the appliance: 55 minutes
• Shelf position: 1
Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or puff pastry
(rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking tray and
prick the bottom all over with a fork. Spread the
hazelnuts evenly over the pastry. Peel apples,
remove cores and cut into 12 slices. Spread
slices evenly on the pastry. Mix eggs, cream,
sugar and vanilla sugar together well and put
over the apples.
• Time in the appliance: 45 minutes
• Shelf position: 1
Swiss Carrot Cake
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 120 g sugar
• 200 g finly grated carrots
• 200 g finly ground almonds
• 1 lemon, juice and grated skin
Steam oven Recipe Book
24