Recipe Book
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 oven: 40 minutes
–Shelf position: 3
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 individ-
ually 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 oven: 60 minutes
–Shelf position: 1
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 li-
queur
Method:
– Time in the oven: 35 minutes
– Shelf position: 1
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 parch-
ment
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, corn-
flour and baking powder. Carefully mix egg
whites and egg yolks together. Then care-
fully fold in flour mixture. Put the mixture in-
to the baking tin, smooth and put in the
oven.
– Time in the oven: 30 minutes
– Shelf position: 3
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:
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