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place it in the well, stir in with the milk
and some of the flour from around the
edge, sprinkle with flour, leave to rise in
a warm place until the flour sprinkled on
the pre-dough is showing cracks. Put the
sugar, egg yolks, butter and salt 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. Then roll out the
dough and place on a greased baking
tray and leave to rise again. Place sugar,
butter and cinnamon in a mixing bowl
and mix together. Add the flour and the
nuts and knead together so that you
make a crumble mixture. Spread the
butter on the risen dough and spread
the crumble mixture on it evenly.
• Time in the appliance (min): 35
• Shelf position: 3
7.20 Swedish Cake:
Ingredients:
• 5 eggs
• 340 g sugar
• 100 g melted butter
• 360 g flour
• 1 packet baking powder
(approximately 15 g)
• 1 packet vanilla sugar (approximately
8 g)
• 1 pinch salt
• 200 ml cold water
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Place sugar, eggs, vanilla sugar and salt
in a mixing bowl and cream together for
5 minutes. Then add the melted butter
to the mixture and fold in. Add the flour
with the baking powder mixed into it into
the creamed mixture and stir in. Finally
add the cold water and mix everything
well. Put the mixture into the baking tin,
smooth and put in the oven.
• Time in the appliance (min): 55
• Shelf position: 1
7.21 Sweet Tart:
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
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 together well and
put over the apples.
• Time in the appliance (min): 45
• Shelf position: 1
7.22 Swiss Carrot Cake:
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 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
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
• 1/2 teaspoon baking powder
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.
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