manual

Ingredients for the finish:
• 50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl
and knead to a smooth yeast dough.
Cover the dough in the bowl and leave
to rise for 1 hour. Knead the soaked
raisins into the dough by hand. Place the
almonds individually into each hollow in
a greased and floured gugelhupf tin.
Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover
and leave to rise again for 45 minutes.
• Time in the appliance (min): 60
• Shelf position: 1
7.17 Savarin Cake:
Ingredients for the dough:
• 350 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 75 g sugar
• 100 g butter
• 5 egg yolks
• 1/2 teaspoon salt
• 1 packet vanilla sugar (approximately
8 g)
• 125 ml milk
After baking:
• 375 ml water
• 200 g sugar
• 100 ml plum brandy or 100 ml orange
liqueur
Method:
Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a
mixing bowl and knead to a smooth
yeast dough. Cover the dough in the
bowl and leave to rise for 1 hour. Then
place the dough in a greased ring-
shaped cake tin and cover and leave to
rise again for 45 minutes.
• Time in the appliance (min): 35
• Shelf position: 1
After baking:
Bring water and sugar to the boil and
leave to cool. Add plum brandy or
orange liqueur to the sugar water and
mix together. When the cake has cooled,
pierce it several times with a wooden
skewer and then let the mixture soak into
the cake evenly.
7.18 Sponge Cake:
Ingredients:
• 4 eggs
• 2 tablespoons hot water
• 50 g sugar
• 1 packet vanilla sugar (approximately
8 g)
• 1 pinch salt
• 100 g sugar
• 100 g flour
• 100 g cornflour
• 2 level teaspoons baking powder
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and
salt. Beat egg whites with 100 g sugar
until forming peaks. Sieve together flour,
cornflour and baking powder. Carefully
mix egg whites and egg yolks together.
Then carefully fold in flour mixture. Put
the mixture into the baking tin, smooth
and put in the oven.
• Time in the appliance (min): 30
• Shelf position: 3
7.19 Streusel Cake:
Ingredients for the dough:
• 375 g flour
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
• 1 pinch salt
• 2 egg yolks
• 75 g softened butter
Ingredients for the crumble:
• 200 g sugar
• 200 g butter
• 1 teaspoon cinnamon
• 350 g flour
• 50 g chopped nuts
• 30 g melted butter
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
ENGLISH
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