Miele H6100B, Инструкции по эксплуатации и монтажу

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Pine nut and almond cake
Makes 20 slices
Dough ingredients
30 g yeast
200 ml milk, lukewarm
500 g strong white flour
80 g sugar
A pinch of salt
80 g softened butter
1 egg
Topping ingredients
150 g butter
200 g sugar
2 tbsp honey
3 tbsp double cream
100 g chopped pine nuts
100 g flaked almonds
Filling ingredients
1 packet of vanilla custard powder
500 ml milk
3 tbsp sugar
A pinch of salt
250 g softened butter
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for approx. 30 minutes
using Conventional heat at 35 °C.
Punch down and then roll out onto a
universal tray. Cover and prove for
another 20 minutes in the oven using
Conventional heat at 35 °C.
To make the topping heat the butter,
sugar, honey and cream in a pan on
the hob and bring to the boil. Add the
chopped pine nuts and sliced almonds.
Leave to cool. Make indentations in the
dough with your fingers and then
spread the cooled topping smoothly
over the dough. Prove the cake for
another 10 minutes and then bake until
golden.
Make the filling by heating up the
vanilla custard powder with the milk,
sugar and salt. Leave to cool. In the
meantime cream the butter and then
stir the pudding mix into it a spoonful at
a time.
Cut the cake through the middle when it
has cooled down. Spread the bottom
layer with the filling and then carefully
place the top layer on the filling. Leave
to chill before serving.
Settings
Oven function Moisture plus
d
Number/type of
bursts of steam
Aut§
Temperature 160–180 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam Automatic
Duration 25–30 minutes
Recipes
139