EN
55
CINNAMON CAKELETS
• 3 Eggs, egg whites and yolk separated
• 2 teaspoons ground cinnamon
• 1 teaspoon spice mixture for ginger bread
• 1 tablespoon cacao powder
• 1/2 ampoule butter vanilla
• 1/2 ampoule rum flavour
• 30 - 40 g caster sugar
• 1 pinch of salt
• 150 g plain flour
• 150 ml low-fat milk
• 30 - 60 g dark chocolate coating
• 40 g icing sugar
To taste - almonds, choc curls, peanut halves, marzipan leaves, or others.
INGREDIENTS FOR THE DOUGH:
INGREDIENTS FOR DECORATION:
PREPARATION:
DOUGH
1. Separate yolks and egg whites. Whisk the egg whites until they are stiff and shiny.
2. Whisk yolks, salt, sugar, spices, milk, and flavours until they are frothy.
3. Add the flour to the yolk mixture and stir until a smooth, glutinous mixture is generated. If required, add a little milk or some more
flour, if the mixture is too heavy or too runny.
4. Via a table spoon, fold in the egg whites. Put the appliance into operation.
5. When the green ready indicator illuminates, pour a portion of the cake mixture into the wells of the lower heating plate. Close the
lid and leave the appliance bake the mixture for approx. 3 minutes.
6. Remove the cinnamon cakelets, placing them onto a cake rack. Immediately thereafter, you may fill the next portion of cake mixture
into the wells.
7. Leave the cakelets cool down.
COATING
8. Melt the chocolate in a bain-marie.
9. Cover each cakelet with a thin layer of chocolate and press a piece of decoration (almond, peanut half, or others) into the chocolate
while the coating is still soft.
10. Via a sieve, spread a little icing sugar onto the chocolate coating.
RECIPES
TIP -
The appliance will bake almost each type of cake dough. Simply make the dough somewhat more runny than usual.
There is no need to add baking powder, when beating the egg whites, and folding them into the dough just before baking.