Recipe Book

• Time in the appliance (min): 75
• Shelf position: 1
7.12 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: 2
7.13 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)
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
7.14 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.
7.15 Sponge Cake:
Ingredients:
www.aeg.com
16