Recipe Book

Drain sour cherries and fold into the mixture
with the chocolate chips.
Put the mixture into the paper cases, put
cases onto a baking tray and put in the
appliance. Use muffin tray if available.
• Time in the appliance: 40 minutes
• Shelf position: 3
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: 2
Carrot Cake
Ingredients for the mixture:
• 150 ml sunflower oil
• 100 g brown sugar
• 2 eggs
• 75 g syrup
• 175 g flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 200 g finely grated carrots
• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22 cm
diameter, greased
Method:
Cream together sunflower oil, brown sugar,
eggs and syrup. Fold in the rest of the
ingredients for the mixture.
Put the mixture into the greased baking tin.
• Time in the appliance: 55 minutes
• Shelf position: 3
After baking:
Mix butter, cream cheese and sugar
crystals (if necessary, add a little milk to
make it spreadable).
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over
the top.
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 marzipan
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
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