Electrolux EB4SL70SP Książka Kucharska Pobierz pdf (Strona 29)

• 50 g sugar

• 1 packet vanilla sugar (approximately 8

g)

•1 pinch salt

• 100 g sugar

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Separate the eggs. Cream egg yolks with

hot water, 50 g sugar, vanilla sugar and

salt. Beat egg whites with 100 g sugar until

forming peaks.

Sieve together flour, cornflour and baking

powder.

Carefully mix egg whites and egg yolks to-

gether. Then carefully fold in flour mixture.

Put the mixture into the baking tin, smooth

and put in the oven.

– Time in the oven: 35 minutes

–Oven level: 1

Cheese Cake

Ingredients for the base:

• 150 g flour

• 70 g sugar

• 1 packet vanilla sugar (approximately 8

g)

•1 egg

• 70 g softened butter

Ingredients for the cheese cream:

•3 egg whites

• 50 g raisins

•2 tablespoons rum

• 750 g low fat quark

•3 egg yolks

• 200 g sugar

• juice of one lemon

• 200 g crème fraîche

• 1 packet of custard powder, vanilla fla-

vour (40 g or the corresponding amount

of powder for making pudding of 500 ml

milk)

Other:

• 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 mix-

er. Then put the mixture in the fridge for 2

hours.

Cover the greased bottom of the spring-

form 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 pow-

der in a mixing bowl and mix together well.

To finish, carefully fold the beaten egg

whites and the raisins into the quark mix-

ture.

– Time in the oven: 85 minutes

– Oven level: 1

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 (approximate-

ly 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied or-

ange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm di-

ameter

• 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

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