Electrolux # Livro de receitas - Página 6

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stick and brush on the glaze. Then leave

the cake for a while to soak up the glaze.

– Time in the appliance: 75 minutes

– Shelf position: 1

Carrot Cake

Ingredients for the mixture:

• 150 ml sunflower oil

• 100 g brown sugar

• 2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1 / 2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

Ingredients for the topping:

• 50 g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking tin with 22 cm

diameter, greased

Method:

Cream together sunflower oil, brown sugar,

eggs and syrup. Fold in the rest of the in-

gredients for the mixture.

Put the mixture into the greased baking tin.

– Time in the appliance: 55 minutes

– Shelf position: 2

After baking:

Mix butter, cream cheese and sugar crys-

tals (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.

Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml tepid milk

• 40 g sugar

• salt

• 5 egg yolks

• 200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

• 20 ml rum

Ingredients for the finish:

• 1 egg yolk

• a little milk

• 50 g flaked almonds

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place it

in the well, stir in with the milk and some of

the sugar and some of the flour from

around the edge, sprinkle with flour, leave

to rise in a warm place until the flour sprin-

kled on the pre-dough is showing cracks.

Put the rest of the sugar on the edge of the

flour. Knead all ingredients into a workable

yeast dough. Leave the dough to rise in a

warm place until it is about double the size.

For the filling, mix all ingredients together.

Divide the dough into three equal parts and

roll out into long rectangles. Spread a third

of the filling onto each of the rectangle and

then roll up the pieces of dough.

Make a plait out of the three pieces of

dough. Coat the surface of the plait with a

mixture of egg yolk and milk and then

sprinkle with flaked almonds.

– Time in the appliance: 55 minutes

– Shelf position: 2

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (approximate-

ly 8 g)

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml tepid milk

• 70 g raisins (soak in 20 ml of kirsch for 1

hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds