Recipes
56
Germany
Advocaat gateau
Eierlikör-Torte
Total cooking time: approx. 23-24 minutes
Utensils required:
flan ring (dm. approx. 28 cm)
Ingredients
100 g
cooking chocolate
5
eggs
100 g
butter or margarine
100 g
sugar
1
pack. vanilla sugar
200 g
ground hazel nuts
1
pack. baking powder
1
tbsp
rum
Topping:
400 g
cream
2
tbsp
sugar
1
pack. cream setting agent
4-5
tbsp
advocaat
30
g
chocolate strands
Preparation
1. Line the baking tin with greaseproof paper.
2. Finely grate the cooking chocolate. Separate the eggs
and beat the egg whites until they form stiff peaks.
3. Soften the butter in a mixing bowl.
1 min.
450 W
4. Add the sugar and vanilla sugar to the butter and stir
until creamy. Gradually mix in the egg yolks. Stir
the chocolate, hazel nuts, baking powder and rum
into the mixture. Carefully fold in the beaten white
of egg.
5. Spread the mix evenly in the baking tin. Place the tin
on the low rack with saucer in between and bake.
(The recipe yields approx. 0.8 kg of cake mix.)
AUTO COOK AC-8
Allow the cake to cool.
6. Beat the cream with the sugar and setting agent
until stiff. Carefully fold the advocaat into the cream
mixture. Spread the mixture evenly over the cake
and finish with a sprinkling of chocolate strands.
7. Allow the gateau to cool before serving.
France
Apple tart with Calvados
Tarte aux pommes avec calvados About 12-16 portions
Total cooking time: approx. 29-30 minutes
Utensils required:
flan ring (dm. approx. 28 cm)
Ingredients
200 g
flour
1
tsp
baking powder
100 g
sugar
1
pack. vanilla sugar
1
pinch salt
1
egg
3-4
drop bitter almond oil
125 g
butter
1
tsp
butter or margarine to grease tin
50
g
ground hazel nuts
600 g
apples (russets x 3-4)
cinnamon
2
eggs
1
pinch salt
4
tbsp
sugar
1
pack. vanilla sugar
4
tbsp
Calvados (apple liqueur)
1
1/2
tbsp
cornflour
125 g
double cream
icing sugar for dusting
Preparation
1. Mix the flour with the baking powder. Add the
sugar, vanilla sugar, salt, the egg, bitter almond oil
and butter and knead to a paste with the kneading
hook of a hand mixer. Cover the pastry dough and
leave in a cool place for about 30 minutes.
2. Line the tin with greaseproof paper. 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.
3. Distribute the hazel nuts over the pastry shell.
4. 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 hazel nuts and
lightly dust them with cinnamon.
5. Separate the eggs. Beat the egg whites until stiff,
gradually trickling in a pinch of salt and 1 tbsp sugar.
Stir the egg yolk, the remaining sugar and the vanilla
sugar until creamy. Add Calvados, cornflour and
double cream and mix them in. Fold in the beaten
egg whites and spread the mixture evenly over the
apple slices. Place the tart on the low rack with
saucer in between and bake.
(The recipe yields approx. 1.3 kg).
MORE (
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)
key and
AUTO COOK AC-8
Tip:
Allow the tart to cool in the tin and dust it with icing sugar.
Cakes, Bread, Desserts and Drinks
R-82FBST English 26/08/2004 08:57 Page 56
