Sharp R-82STN, Operation Manual With Cookbook

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52
Germany
Advocaat gateau
Eierlikör-Torte
Total cooking time: approx. 21-23 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 pacl. 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 50 %
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 turntable and bake. (The recipe yields approx.
0.8 kg of cake mix.)
INSTANT COOK
Allow the cake to cool.
6. Beat the cream with the sugar and setting agent until
stiff. Carefully fold the advocaat into the cream mix-
ture. 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. 22-24 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 1/2tbsp 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 light-
ly 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 turntable and bake. (The recipe yields approx. 1.3 kg).
INSTANT COOK
Tip:
Allow the tart to cool in the tin and dust it with icing sugar.
RECIPES