Electrolux Built-In Dishwasher Tips en Recepten - Pagina 16

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Ook voor Electrolux Built-In Dishwasher: Gebruiks- en onderhoudshandleiding (36 pagina's), Gebruiks- en onderhoudshandleiding (44 pagina's), Handleiding voor installatie-instructies (28 pagina's), Gebruiks- en onderhoudshandleiding (28 pagina's), Gebruiks- en onderhoudshandleiding (40 pagina's), Gebruiks- en onderhoudshandleiding (27 pagina's), Gebruiks- en onderhoudshandleiding (12 pagina's), Gebruiks- en onderhoudshandleiding (22 pagina's), Gebruiksaanwijzing (18 pagina's), Gebruiksaanwijzing (21 pagina's), Gebruiksaanwijzing (13 pagina's), Gebruikershandleiding (29 pagina's), Gebruikershandleiding (27 pagina's), Instructieboek (17 pagina's), Instructieboek (15 pagina's), Instructieboek (18 pagina's), Instructieboek (27 pagina's), Instructieboek (18 pagina's), Servicehandleiding (50 pagina's)

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Electrolux Built-In Dishwasher Tips en Recepten
16 electrolux
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the pastry.
Peel apples, remove cores and cut into 12
slices. Spread slices evenly on the pastry.
Mix eggs, cream, sugar and vanilla sugar to-
gether well and put over the apples.
–
Time in the oven: 45 minutes
–
Oven level: 1
Carrot Cake (Swiss; Recipe 1)
Settings:
–
automatic recipes
For the dough:
•
4 egg white
•
1 pinch salt
•
80 g icing sugar
•
4 egg yolk
•
120 g sugar
•
200 g finly grated carrots
•
200 g finly ground almonds
•
1 lemon, juice and grated skin
•
1 tablespoon cherry liquer
•
1/2 teaspoon cinnamon
•
60 g flour
•
1/2 teaspoon baking powder
For the icing:
•
150g icing sugar
•
1 tablespoon cherry liquer
•
12 decorative marzipan carrots
Other:
Springform cake tin with 26 cm diameter,
greased and the bottom lined with baking
parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a fest
white of egg.
Mix the egg yolke and sugar to a cream and
add the other ingredients.
Add a quarter of the beaten white of egg with
the egg yolk and then carefully mix the rest of
the beaten white of egg with mixture.
Pour the dough into the prepared baking tin
and smooth.
–
Time in the oven: 55 minutes
–
Oven level: 3
After baking:
Let the cake cool. We recommend the prep-
aration work to be carried out one to two
days in advance and to keep covered in the
fridge.
For the overglaze, mix the icing sugar with
the cherry liquer. Add water if necessary.
Cover the cake with the overglaze and dec-
orate with the marzipan carrots.
Carrot Cake (Great Britain; Recipe 2)
Settings:
automatic recipes
For the dough:
•
150 ml sunflower oil
•
100 g brown sugar
•
2 eggs
•
75 g syrup
•
175 g flour
•
1 teaspoon of cinnamon
•
1/2 teaspoon ground ginger
•
1 teaspoon of baking powder
•
200 g finely grated carrots
•
75 g sultanas
•
25 g grated coconut
For the icing:
•
50g butter
•
150 g cream cheese
•
40 g sugar crystals
•
Ground hazelnuts
Other:
•
Round springform cake tin with 22 cm
diameter, greased
Method:
Cream together sunflower oil, brown sugar,
eggs and syrup. Fold in the rest of the ingre-
dients for the mixture.
Put the mixture into the greased baking tin.
–
Time in the oven: 55 minutes
–
Oven level: 3
After baking:
Mix butter, cream cheese and sugar crystals
(if necessary, add a little milk to make it
spreadable)
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over the
top.