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A39559, R877 En. Rus. O/M
CAKE (AC-3)
Advocaat gateau
Ingredients:
100 g
cooking chocolate
5
eggs
100 g
butter or margarine
100 g
sugar
1 packet
vanilla sugar
200 g
ground hazel nuts
1 packet
baking powder
1 tbsp
rum
Topping:
400 g
cream
2 tbsp
sugar
1 packet
cream thickener
4-5 tbsp
advocaat
30 g
grated chocolate
Procedure:
1. Line the spring form (28 cm) with greaseproof
paper.
2. Finely grate the cooking chocolate. Separate the
eggs and beat the egg whites until they are stiff.
3. Place the butter into a mixing bowl and allow the
butter to soften.
Heat for 1minute on MEDIUM power.
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. Put the mixture into the spring form and smooth
out. Place the spring form on the low rack and put
a small saucer between the low rack and tin.
Cook on
AUTO COOK AC-3
“Cake” (0.8 kg).
After cooking, remove and stand for approx.
10 minutes.
6. Beat the cream with the sugar and cream
thickener until stiff. Carefully fold the advocaat
into the cream mixture.
Spread the mixture evenly over the cake and
sprinkle grated chocolate on top.
7. Allow the gateau to cool before serving.
CAKE (AC-3)
Apple cake with Calvados
Apple cake with Calvados makes approx.
12-16 servings
Ingredients:
200 g
flour
1 tsp
baking powder
100 g
sugar
1 packet
vanilla sugar
1 pinch
salt
1
egg
3-4 drops
bitter almond oil
125 g
butter
1 teaspoon butter or margarine to grease the
spring form
50 g
chopped hazelnuts
600 g
apples (about 3-4 apples)
cinnamon
2
eggs
1 pinch
salt
4 tbsp
sugar
1 packet
vanilla sugar
4 tbsp
Calvados (Apple wine)
11/2 tbsp
corn starch
125 g
Crème double
icing sugar for dusting
Procedure:
1. Mix the flour with the baking powder. Add sugar,
vanilla sugar, salt, 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 spring form (28 cm) with greaseproof
paper. Roll out the pastry dough between two
sheets of foil and place it in the spring form. Form
an edge to the pastry dough approx. 3 cm high.
3. Distribute hazelnuts evenly over the pastry.
4. Peel the apples, cut into fourths, core and cut into
slices. Place apple slices in an overlapping pattern
onto the hazel nuts, thinly dust with cinnamon.
5. Separate the eggs. Beat egg whites until stiff, add
a pinch of salt and 1 tbsp sugar. Mix the egg yolk,
the remaining sugar and the vanilla sugar until
creamy. Add the Calvados, corn starch and crème
double and mix them in. Fold in the beaten egg
whites and spread the mixture evenly over the
apple slices. Place the spring form on the low rack
and put a saucer between the low rack and the tin.
Cook on
AUTO COOK AC-3
“Cake” with MORE
setting (1.4 kg).
6. After cooking, remove and stand for approx.
10 minutes.
Hint:
Allow the cake to cool in the tin and dust it
with icing sugar.
R-8771L [EN] Ckbk.p65
19/4/07, 3:26 PM
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