manual

• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water
and knead to a dough. Put the pastry in
the fridge for a few hours. Then roll out
the pastry and place in the greased black
baking tin. Prick the bottom with a fork.
Put 1 tablespoon of olive oil in a pan.
Peel onions, slice thinly and sweat in the
oil for about 30 minutes with the lid on
the pan. Season with salt and pepper
and mix in 1/2 teaspoon of chopped
parsley. Let onions cool slightly, then
spread on the pastry. Then spread the
ricotta and goat's cheese on top and add
the olives. Sprinkle 1/2 teaspoon of
chopped thyme over the top. To make
the filling, mix the eggs and the cream
together. Pour the filling over the tart.
• Time in the appliance (min): 45
• Shelf positions: 1
7.12 Grandma's Roast Apple
Cake:
Ingredients:
• 250 g butter
• 250 g sugar
• 1 sachet vanilla sugar
• 1 pinch salt
• 100 g marzipan
• 5 eggs
• 500 g flour
• 1 sachet baking powder
• 1 sachet gingerbread spices
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
• Plum puree
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 oven.
• Time in the appliance (min): 50
• Shelf position: 3
After baking:
Leave the cake to cool and remove the
baking parchment.
Glaze:
• 250 ml apple juice
• 1 sachet clear cake glaze
Mix up the glaze using the apple juice
and sachet of cake glaze and brush over
the cake.
7.13 Lemon Sponge Cake:
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately
8 g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs, one
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