Recipe Book
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm
diameter, greased and the bottom
lined with baking parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolke and
sugar to a cream and add the other
ingredients. Add a quarter of the beaten
white of egg with the egg yolk and then
carefully mix the rest of the beaten white
of egg with mixture. Pour the dough into
the prepared baking tin and smooth.
• Time in the appliance: 55 minutes
• Shelf position: 1
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one
to two days in advance and to keep
covered in the fridge. For the overglaze,
mix the icing sugar with the cherry liquer.
Add water if necessary. Cover the cake
with the overglaze and decorate with the
marzipan carrots.
8. BREAD/ROLLS
8.1 Rolls, sweet
Ingredients:
• 420 g flour
• 60 g butter
• 50 g sugar
• a pinch of vanilla sugar
• grated lemon peel
• a pinch of salt
• 200 ml lukewarm milk
• 30 g yeast
• 2 egg yolks
• 100 g raisins
Method:
Sieve the flour into a mixing bowl, press
a hollow into the centre. Reduce the
yeast and insert it into the hollow with
milk and some sugar. Mix in some of the
flour from the edge. Dust it with flour
and leave it to stand in a warm place
until the dusted flour starts to crack on
the starter dough.
Add the remaining sugar, salt, vanilla
sugar, lemon peel, egg and butter to the
edge of the flour. Knead all of the
ingredients into a supple leavened
dough.
Leave the dough to stand in a warm
place until it has more or less doubled in
size.
Then insert the washed raisins into the
dough and form 12 uniformly-sized rolls.
Place them on a baking tray lined with
baking paper and leave covered again
for half an hour.
• Time in the appliance: 20 minutes
• Shelf position: 2
8.2 Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a
workable dough. Leave the dough to rise
until it doubles in volume.
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking
parchment.
Leave the loaf to rise again by half its
volume. Before baking dust with a little
flour.
• Time in the appliance: 60 minutes
• Shelf position: 1
8.3 White Bread
Ingredients:
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