TEFAL KD810112, Manual

Page: 35 / 140

35
Apple
cake
1 / Melt the butter in the non-stick pan using
programme
PM
for 3 min at 140°C.
2 / Peel the apples and cut them into small
cubes.
3 / In a bowl, whisk the eggs and the sugar
until the mixture becomes pale and
frothy. Add the butter and then the
cream while continuing to whisk. Whisk
in the previously mixed flour and baking
powder, and then the apples.
4 / Pour the mixture into the buttered pan,
then put it in the Cake Factory.
5 / Start programme
P2
for 40 min.
6 / Allow to cool a few minutes before
removing from the pan.
20 mn
40 mn
P
1 & M
• 170 g plain flour
• 2 tsps baking
powder
• 3 eggs
• 120 g caster
sugar
• 70 g butter
• 100 ml single
cream
• 2 apples
EN
Strawberry
cake
60 mn 30 mn
P
1
CAKE:
1 / Separate egg whites from yolks into
2 mixing bowls.
2/ Add sugar and yogurt to yolks and whip.
Add the flour and baking powder, whisking
continuously.
3/ Whip egg whites until stiff adding a pinch
of salt. Mix in egg whites adding a third at a
time into previous mixture.
4 / Pour into a buttered and floured mould, and
place in Cake Factory. Run programme P1
for 30 min.
5 / Allow to cool a little before removing from
mould. Then set aside to cool to room
temperature before continuing with recipe.
PASTRY CREAM:
6 / Soften gelatin sheets in cold water for
several minutes.
7 / Beat the egg yolks with sugar in a bowl.
Add cornflour.
8 / Bring milk and split vanilla pod to boil
in a saucepan. Drain gelatin and add to
saucepan stirring for 30 seconds.
9 / Pour boiling milk on the yolks/sugar/
cornflour mixture. Pour into saucepan and
put on a medium heat. Continue whipping
over a medium heat until the pastry cream
thickens.
1 0/ Remove vanilla pod, cover with cling film
and set aside at room temperature.
Whisk the whipping cream and sugar until
it thickens. Adding a third at a time, mix
the whipped cream into the cooled pastry
cream.
SYRUP AND DECORATION:
11 / Cut cake into 2 even layers. Place base
layer on a plate.
12 / In a saucepan, melt sugar in water and
alcohol. Soak the base with half of this
syrup.
13 / Place strawberry halves, face side out,
around the edge of base. Garnish the
centre of base with strawberries cut into
pieces.
1 4/ Cover base layer with cream. Place top
cake layer on cream.
Soak with remaining syrup.
15 / Place marzipan between 2 sheets of
greaseproof paper and roll out with rolling
pin. Cover strawberry cake with rolled
almond paste, trimming to edges of the
cake. Put strawberry cake in fridge for at
least 1 hour before serving.
CAKE:
• 4 eggs
• 115 g caster sugar
• 1 sachet vanilla sugar
• 50 g natural yoghurt
• 1 tsp baking powder (5 g)
• 125 g plain flour PASTRY CREAM:
• 250 ml milk
• 50 g caster sugar
• 2 egg yolks
• 4 g cornflour
• 2 gelatin sheets
• 1 vanilla pod (or a sachet of vanilla sugar)
• 200 ml whipping cream
• 20 g icing sugar
SYRUP:
• 150 g caster sugar
• 200 ml water
• 40 ml Kirsch (or other alcohol)
DECORATION:
• 250 g strawberries
• 125 g marzipan,
coloured pink