Catler BM 700, User Manual

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48
RECIPES
SWEET PASTRY
Turn off the bread maker immediately after baking is complete. It is not recommended to
leave the baked cake in the Keep Warm mode. After turning off the bread maker, let the
cake cool in the bread maker for about 15 minutes with the lid closed but the lid of the
compartment open. Then remove the mould from the bread maker and leave to cool for
a further 15 minutes before removing the cake from the mould. This will prevent the cake
centre from falling down. Let the baked cake cool on a metal rack.
GINGERBREAD CAKE
Ingredients
1 egg
100 ml milk
15 g margarine
½ packet of vanilla sugar
70–80 g sugar
40 g rye fl our (type 1150)
120 g prime wheat fl our (type 405)
20 g cocoa
10 g gingerbread spices
1 packet of baking powder
Icing: chocolate
Preparation
1. Put the ingredients in the mould in the same order as in the recipe, except for the
chocolate. Select programme No. 9.
2. Once the baking phase has fi nished and the audible warning has sounded 10 times, turn
off the bread maker with the START/PAUSE/STOP button and allow to cool for 15 minutes
with the lid closed but the compartment lid open.
3. Remove the mould from the bread maker and allow to cool for a further 15 minutes before
removing the cake from the mould. Let the baked gingerbread cake cool on a metal rack.
4. Melt the chocolate and spread it over the cooled gingerbread cake.
Recommendation: Season the gingerbread cake with your own combination of spices such
as cardamom, coriander, cinnamon, cloves, anise, fennel, nutmeg, allspice or pepper.