V-ZUG Combair-Steam S, Рецепты

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114 115 Desserts Pastries Preparation: 20 minutes
|
Cooking: 60 minutes
Chocolate
and red wine cake
Tutti Frutti cake
Cake mould, 25–28 cm
Wire shelf
200 g soft butter
200 g sugar
1 pinch of salt
3 eggs
1 dl red wine
200 g white flour
2 tsp baking powder
1 pinch of cinnamon
½ tsp cocoa powder
60 g chocolate sprinkles
80 g mini chocolate cubes
Line the cake mould with baking parchment or
1
grease it with butter.
Beat the butter, sugar and salt until pale and fluffy,
2
then add the eggs and continue to beat until
the mixture has a creamy consistency. Stir in the red
wine. Fold in the flour, baking powder, cinnamon,
cocoa powder, chocolate sprinkles and mini
chocolate cubes.
Put the mixture into the lined or buttered mould.
3
Put the cake mould on to the wire shelf at level 2 4
of the preheated cooking space. Hot air 160 °C,
60 minutes.
Cake mould, 25–28 cm
Wire shelf
200 g soft butter
180 g cane sugar
1 pinch of salt
4 eggs
1 unwaxed orange, zest and juice
200 g white flour
2 tsp baking powder
50 g dried cranberries
100 g dried apricots, in strips
100 g almond slivers
Line the cake mould with baking parchment or 1
grease it with butter.
Beat the butter, cane sugar and salt until pale and
2
fluffy, then add the eggs and continue to beat
until the mixture has a creamy consistency. Stir the
orange zest and juice into the mixture. Mix the
flour and baking powder, then fold into the mixture.
Stir the dried fruit and almond slivers into the
mixture.
Put the mixture into the lined or buttered mould.
3
Put the cake mould on to the wire shelf at level 2 4
of the preheated cooking space. Hot air 160 °C,
60 minutes.