Electrolux IEB4SL80CN Livro de Receitas descarregar pdf (Página 16)

Turn the cake out onto a piece of

aluminium foil. Fold up the aluminium foil

against the sides of the cake so that the

glaze cannot run out. Pierce the cake

with a wooden chopstick and brush on

the glaze. Then leave the cake for a

while to soak up the glaze.

• Time in the appliance (min): 75

• Shelf position: 1

7.12 Muffins:

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• zest of one unwaxed lemon

• 2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approx. 7 cm diameter

Method:

Cream together butter, sugar, vanilla

sugar, salt and the zest of one unwaxed

lemon. Add eggs and cream together

again. Mix the cornflour, flour and baking

powder and fold into the mixture with the

milk. 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 oven.

Use muffin tray if available.

• Time in the appliance (min): 40

• Shelf position: 2

7.13 Ring Cake:

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch

for 1 hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt and milk into a mixing bowl

and knead to a smooth yeast dough.

Cover the dough in the bowl and leave to

rise for 1 hour. Knead the soaked raisins

into the dough by hand. Place the

almonds individually into each hollow in a

greased and floured gugelhupf tin. Then

shape the dough into a sausage shape,

place in the gugelhupf tin. Cover and

leave to rise again for 45 minutes.

• Time in the appliance (min): 60

• Shelf position: 1

7.14 Savarin Cake:

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately

8 g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

Method:

Put flour, dried yeast, sugar, butter, egg

yolks, salt, vanilla sugar and milk into a

mixing bowl and knead to a smooth

yeast dough. Cover the dough in the

bowl and leave to rise for 1 hour. Then

place the dough in a greased ring-

shaped cake tin and cover and leave to

rise again for 45 minutes.

• Time in the appliance (min): 35

• Shelf position: 1

After baking:

Bring water and sugar to the boil and

leave to cool. Add plum brandy or orange

liqueur to the sugar water and mix

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