Sharp R-970, Operation Manual With Cookbook

Page: 144 / 154

GB-69
Recipes
Switzerland
Carrot Cake
“Rueblitorte“ makes about 16 servings
Total cooking time: approx. 24 minutes
Utensils:
Round baking pan
(dm. approx. 28 cm)
Ingredients
1 tsp Butter or margarine for greasing the pan
5 Egg yolk
250 g Sugar
250 g Carrots, finely diced
Juice of one lemon
250 g Ground almonds
80 g Flour
1 tbsp Baking powder
5 Egg white
Preparation
1. Grease the pan.
2. Beat egg yolk and sugar with a handheld blender
until creamy. Add carrots, lemon juice and almonds.
Mix flour and baking powder, add to mixture, mix
well.
3. Beat egg white until stiff, carefully fold in.
Fill dough into the baking dish. Place onto the low
rack and bake. (This recipe will make about 1,1 kg).
INSTANT ACTION “Cake”
4. Let cool in the baking dish for 5 minutes.
France
Apple Cake with Calvados
“Tarte aux pommes avec calvados” makes about 12-16 pieces
Total cooking time: approx. 26 minutes
Utensils:
Spring form (dm. approx. 28 cm)
Ingredients
200 g Flour
1 tsp Baking powder
100 g Sugar
1 pck. Vanilla sugar
1 pinch Salt
1 Egg
3-4 Drops Bitter almond flavor
125 g Butter
1 tsp Butter or margarine for greasing the pan
50 g Chopped hazelnuts
600 g Apples (Boscop, approx. 3-4 pieces)
Cinnamon
2 Eggs
1 pinch Salt
4 tbsps Sugar
1 pck. Vanilla sugar
4 tbsps Calvados (apple brandy)
1½ tbsps Food starch
125 g Crème double
Powdered sugar for dusting
Preparation
1. Mix flour and baking powder. Mix sugar, vanilla
sugar, salt, egg, bitter almond flavor and butter.
Add to flour mixture and knead with the kneading
attachment of a handheld blender. Cover the dough
and stand in a cool place for 30 minutes.
2. Grease the pan, roll the dough between two layers
of foil and place into the pan. Form an edge of
about 3 cm high.
3. Evenly spread hazelnuts onto the dough.
4. Peel, core and quarter the apples, cut into thin
slices. Place apple slices in an overlapping pattern
onto the hazelnuts, thinly dust with cinnamon.
5. Separate eggs. Beat egg whites until stiff, add a dash
of salt and 1 Tbls. sugar. Beat egg yolk, rest of the
sugar and vanilla bean until foamy. Add Calvados,
food starch and Crème double, carefully fold in.
Fold the beaten egg whites in this mixture and evenly
spread on top of the apple slices. Place onto the low
rack and bake. (This recipe will make about 1.3 kg).
INSTANT ACTION “Cake”
Tip:
Let the cake cool in the baking pan, dust with
powdered sugar just prior to serving.
Germany
Cheese Cake
makes about 12-16 servings
Total cooking time: approx. 43-47 minutes
Utensils:
Spring form (dm. approx. 28 cm)
Ingredients
250 g Flour
1 tsp Backing powder (3 g)
125 g Butter or margarine
30 g Sugar
1 Egg yolk
1-2 tbsps Water
1 tsp Butter or margarine for greasing the pan
750 g Curd, 20% fat content
300 g Sugar
3 Egg yolk
1 pck. Pudding powder vanilla (40 g)
125 ml Milk
Juice of ½ lemon
30 g Raisins, washed
4 Egg white
Preparation
1. Mix flour and baking powder. Add butter, sugar,
egg yolk and water, knead with a handheld
blender. Cover the dough and stand in a cool place
for 30 minutes.
2. Grease the pan, roll the dough and place into the pan.
Slightly pull up an edge. Pierce the dough with a fork
several times, pre-bake the dough on the low rack.
11-13 Min. 30 P/230°C
3. Mix the curd, sugar, egg, pudding powder, milk ,
lemon Juice and raisins.
4. Beat egg white until stiff, carefully fold in. Evenly
spread the curd mixture onto the dough. Place onto
the low rack and bake.
32-34 Min. 30 P/160°C
5. Let the cheese cake cool off, remove from baking pan.
Cakes, Bread, Desserts and Drinks