Operation Manual
24
PROGRAMME CHARTS
1. Grease the Gugelhupf mould.
2. Beat the butter with the icing sugar with a mixer until
smooth. Add the egg yolks one at a time.
3. Gradually stir in sliced almonds, raisins and the grated
lemon peel. Mix well.
4. Beat the egg whites until stiff and fold into the mixture. Mix
baking powder and flour, sift and carefully fold it into the
mixture.
5. Transfer the dough to the mould and bake on the low rack
using AUTO COOK AC-5
6. Allow to cool in the tin for 5 minutes after baking.
Gugelhupf
1 tsp butter or margarine to grease the dish
170 g butter or margarine
140 g icing sugar
4 egg yolks
40 g almonds, sliced
40 g raisins, washed
finely grated lemon peel
4 egg whites
280 g flour
15 g baking powder
1. Mix the flour with the baking powder. Add the sugar, vanilla
sugar, salt, egg, bitter almond oil and butter and knead to a
paste with the kneading hook of a hand mixer.
2. Cover the pastry dough and leave in a cool place for about
30 minutes.
3. Grease the tin. Roll out the pastry dough between two sheets
of foil and place it in the tin. Form an edge to the pastry
dough approx. 3 cm high.
4. Distribute the hazelnuts over the pastry.
5. Peel the apples, cut them in quarters, remove the core and
cut them in slices. Arrange the slices to overlap each other on
top of the hazelnuts and lightly dust them with cinnamon.
6. Separate the eggs. Beat the egg whites until stiff, gradually
add a pinch of salt and 1 tbsp sugar.
7. Stir the egg yolk, the remaining sugar and the vanilla sugar
until creamy.
8. Add Calvados, cornflour and double cream and mix. Fold in
the beaten egg whites and spread the mixture evenly over
the apple slices.
9. Place on the low rack and bake using AUTO COOK AC-5
10. Allow the tart to cool in the tin and dust it with icing sugar.
Apple tart with calvados
200 g flour
1 tsp baking powder
100 g sugar
1 pack vanilla sugar
1 pinch salt
1 egg
3-4 drops bitter almond oil
125 g butter
1 tsp butter or margarine to grease the dish
50 g ground hazelnuts
600 g apple
cinnamon
2 eggs
1 pinch salt
4 tbsp sugar
4 tbsp Calvados (apple liqueur)
1
1
/
2
tbsp
cornflour
125 g double cream
icing sugar for dusting