manual

at a time, and cream together again.
Add the flour and cornflour mixed with
the baking powder to the creamed
mixture and fold in. Put the mixture into
the greased and breadcrumbed baking
tin, smooth out and put in the oven.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil. Fold up the aluminium
foil against the sides of the cake so that
the glaze cannot run out. Pierce the cake
with a wooden chopstick and brush on
the glaze. Then leave the cake for a while
to soak up the glaze.
• Time in the appliance (min): 75
• Shelf position: 1
7.14 Muffins:
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately
8 g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approx. 7 cm diameter
Method:
Cream together butter, sugar, vanilla
sugar, salt and the zest of one unwaxed
lemon. Add eggs and cream together
again. Mix the cornflour, flour and baking
powder and fold into the mixture with
the milk. Drain sour cherries and fold into
the mixture with the chocolate chips. Put
the mixture into the paper cases, put
cases onto a baking tray and put in the
oven. Use muffin tray if available.
• Time in the appliance (min): 40
• Shelf position: 3
7.15 Plum Dumpling:
For 4-6 people.
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately
8 g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approx. 30 minutes. Put flour, sugar,
butter, egg yolk, egg, vanilla sugar and a
little lemon zest into a mixing bowl. Add
the milk and the yeast and knead to a
workable dough. Cover dough with a
cloth and leave to rise for another 45
minutes. Then cut the dough into
dumplings (about 80 g) using a spoon,
press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the edges
of the dough and cover the jam with
dough and then shape into a ball. Put
the balls into a greased dish, cover and
leave to rise for another 45 minutes and
then put into the oven.
• Time in the appliance (min): 35
• Shelf position: 2
7.16 Ring Cake:
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml milk
• 70 g raisins (soak in 20 ml of kirsch for
1 hour beforehand)
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