Sharp R-85ST-A, Operation Manual

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Recipes
GB-48
Austria
Hazelnut cake
Nusskuchen
Total cooking time: approx. 22-27 minutes
Utensils required:
square baking tin 30 cm
Ingredients
250 g butter or margarine
175 g sugar
1 pack. vanilla sugar
4 eggs
200 g ground hazel nuts
1 tbsp almond liqueur
250 g flour
2 level tsp baking powder
100 g chocolate glaze with a few hazel nuts
1 tsp butter or margarine to grease the tin
breadcrumbs
Preparation
1. Grease the tin and sprinkle it with breadcrumbs.
2. Put the butter in a mixing bowl to soften.
1 min. 900 W
3. Add the sugar and vanilla sugar to the butter and mix to
a creamy consistency. Put in the eggs, stirring well as
each one is added. Fold in the ground nuts and the
liqueur. Mix the flour and the baking powder together
and fold them in. Spread the mixture evenly in the
baking tin. Place the cake on the turntable and bake.
1. 11-13 Min. 270 W + 200° C
2. 7-9 Min. 270 W + 160° C
4. Allow the cake to cool for about 5 minutes. Put the
glaze in a bowl and melt it.
3-4 min. 270 W
5. Coat the cake with the glaze and garnish with hazel
nuts.
Holland
Double crust apple tart
Total cooking time: approx. 24-25 minutes
Utensils required:
flan ring (dm. approx. 28 cm)
Ingredients
90 g butter or margarine
90 g sugar
1 pack. vanilla sugar
1 tbsp lemon peel (natural)
1 pinch salt
2 eggs
200 g flour
1/2 pack. baking powder
4-5
medium-sized apples
lemon juice
50 g sugar
1 tsp cinnamon
50 g rum raisins
1 egg yolk
1 tbsp milk
Preparation
1. Cream the butter for about half a minute in the
mixer at the highest setting.
2. Fold in the sugar, vanilla sugar, lemon peel and salt
to give a creamy consistency. Fold in the eggs one
by one. Combine the flour and the baking powder
and fold it in.
3. Line the flan ring with greaseproof paper and fill it
with 2/3 of the pastry dough.
4. Peel the apples, cut them in quarters and remove the
cores. Cut into thin slices and sprinkle with lemon.
Mix in the sugar and cinnamon and leave to stand
for about 10 minutes. Add the raisins and cover the
pastry dough with the fruit.
5. Combine the remaining pastry dough and 50 g of
the flour and roll it out to the size of the flan ring.
Lay it on the apple filling and press it down lightly.
Prick the pastry top with a fork several times.
6. Beat the egg yolk with the milk and brush the pastry
top with it.
(The recipe yields approx. 1.1 kg).
7. Place the tart on the turntable and cook.
AUTO COOK “CAKE”
Cakes, Bread, Desserts and Drinks
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