
• 300 ml milk
Ingredients for the topping:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil
to the egg mixture.
Sieve the flour, cinnamon and baking pow-
der together, then mix the chopped pista-
chios and the ground almonds into the
flour. Then carefully fold into the egg mix-
ture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
– Time in the appliance: 70 minutes
– Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush; then leave to
cool. Mix together icing sugar, cinnamon
and hot water; then spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
Fruit Tart
Ingredients for the pastry:
• 200 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 50 g sugar
• 50 ml cold water
Ingredients for the filling:
• Fruit according to the season (400 g ap-
ples, peaches, sour cherries, etc.)
• 90 g ground almonds
• 2 eggs
• 100 g sugar
• 90 g softened butter
Other:
• Quiche tin with 28 cm diameter, greased
Method:
Sieve flour into a mixing bowl, mix salt and
butter cut into small pieces into the flour.
Then add egg, sugar and cold water and
knead into a pastry.
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place in
the greased quiche tin and prick with a
fork. Clean fruit, remove cores, stones or
pips and place in small pieces or slices on
the pastry. Place ground almonds, eggs,
sugar and softened butter in a bowl and
cream together. Then put on top of the fruit
and smooth out.
– Time in the appliance: 50 minutes
– Shelf position: 1
Grandmas RoastApple Cake
Ingredients:
• 250 g butter
• 250 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 100 g marzipan
• 5 eggs
• 500 g flour
• 1 packet baking powder (approximately
15 g)
• 1 sachet gingerbread spices (approxi-
mately 20 g)
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
Method:
Put butter, sugar, vanilla sugar and salt into
a mixing bowl and beat until fluffy. Add
marzipan cut into small pieces and beat
until smooth. Add eggs one by one and
beat until fluffy. Add flour, baking powder,
gingerbread spices and cocoa powder to
the mixture. Stir in red wine. Put the dough
into a deep baking tray lined with baking
parchment and smooth the surface. Peel
and core apples and cut into 0.5 cm thick
slices. Plum puree: Arrange the slices on
top of the dough and fill the holes left by
the cores with plum puree. Then put into
the appliance.
– Time in the appliance: 50 minutes
– Shelf position: 3
– After baking leave the cake to cool and
remove the baking parchment.
16 www.electrolux.com
Содержание EOC5851AAX
Страница 1: ... EN OVEN RECIPE BOOK ...
Страница 24: ...Dish Shelf position Fillet of Fish frozen 3 Chicken Wings 3 Lasagne Cannelloni frozen 3 24 www electrolux com ...
Страница 25: ...ENGLISH 25 ...
Страница 26: ...26 www electrolux com ...
Страница 27: ...ENGLISH 27 ...
Страница 28: ...www electrolux com shop 892960219 A 462012 ...