3
Cakes
mins.
Ring cake (chocolate, carrot, marbled, nut,
etc.)
A14
160–180
yes
45–65
1
150–170
yes
50–70
2
Torte (chocolate, carrot, nut, etc.)
A15
170–180
yes
45–55
2
Whisked sponge cake
A15a
170–180
yes
25–35
2
Roulade/Swiss roll
–
190–200
yes
7–10
2
180–190
yes
8–12
1 + 3
Linzertorte
A15
170–180
yes
45–55
2
Short crust pastry case, baked blind
–
190–200
yes
15–20
2
Fruit tart with short crust pastry
–
180–190
yes
45–55
2
170–180
yes
45–55
2
Raisin bread, yeast ring, hazelnut plait
A13
180–200 5 mins.
30–40
1
or
Luzerner Lebkuchen (gingerbread)
A15
170–180
yes
60–70
2
Tray-baked cake
–
180–190
yes
20–30
2
Apple strudel
–
190–200
yes
30–35
2
Cake topped with meringue
–
130–150
yes
25–35
3
Japonaise base
–
130–150
yes
35–45
2
or
130–150
yes
35–45 1 + 3
A
˚C