Sharp R-82STN, Operation Manual With Cookbook

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51
ENGLISH
Great Britain
Cherry cake
Total cooking time: approx. 25-27 minutes
Utensils required: flan ring
(dm. approx. 28 cm)
Ingredients
1 tsp butter or margarine to grease tin
200 g butter
200 g sugar
3 eggs
200 g flour
1 level tsp baking powder
1 glass morello cherries (350 g)
Preparation
1. Grease the tin.
2. Soften the butter in a mixing bowl.
1 min 70 %
3. Add the sugar and stir it in until it has completely
dissolved and no longer sounds crunchy. Gradually
stir in the eggs. Mix the flour and baking powder
and add it a spoonful at a time.
4. Drain the cherries in a sieve.
5. Spread the cake mix evenly in the flan ring. Arrange
the cherries evenly on top. Place the cake on the
turntable and bake.
24-26 min 30 % + 200
o
C
Germany
Cherry layer cake
Kirschenmichel
Total cooking time: approx. 23-25 min
Utensils required: deep round oven-proof dish
(dm. approx. 20 cm)
Ingredients
4 stale bread rolls (160 g)
375 ml milk
60 g butter or margarine
8 tbsp sugar (80 g)
4 egg yolks
1 tbsp flour
30 g chopped almonds
grated lemon peel
4 egg whites
1 tsp butter or margarine to grease dish
500 g stoned sour cherries
2 tbsp breadcrumbs
1 tbsp butter or margarine
Preparation
1. Cut the bread into small pieces and soak in the milk.
2. Beat the butter, sugar and egg yolks to a creamy con-
sistency with a hand mixer. Soak and squeeze out the
bread rolls. Add them with the flour, almonds, lemon
peel and the bread rolls and stir.
3. Beat the egg whites until stiff and fold them in.
4. Grease the dish. Put the bread mixture and the
drained cherries alternately in layers in the dish, finish-
ing with the bread mixture.
5. Sprinkle breadcrumbs over the dish and dot with
flakes of butter, and cook.
23-25 min 50 % + 200
o
C
Allow the dish to stand for about 5-10 minutes after
cooking.
RECIPES