User Manual

Cakes and small baked items, desserts and sweet dishes: 147
Sponge flan base [Index: ]
MCRC00902457_BO_Tortenboden_aus_Ruehrteig-008_F39MCRC00918154_SE_Tortenboden_aus_Ruehrteig-011MCRC00900771_NF_Tortenboden_aus_Ruehrteig-009_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For 12 servings
Flan-base cake tin, diameter 30 cm
SPONGE MIXTURE:
1 organic orange or organic lemon
100 g butter
100 g sugar
1 sachet vanilla sugar
2 eggs
250 g flour
3 level tsp baking powder
70 ml milk
1 pinch salt
IN ADDITION:
Butter for greasing
Breadcrumbs for sprinkling
Per serving
119 kcal, 10 g carbs, 8 g fat, 1 g protein, 0,9 BU
PREPARATION
1. Grease a dark flan-base cake tin and sprinkle with breadcrumbs.
2. Wash the orange or lemon with hot water, dry it and grate 1 tsp zest.
3. Beat the butter until light and fluffy. Add the sugar, vanilla sugar and eggs and continue to beat.
4. Mix the flour and baking powder together. Stir into the mixture together with the milk, salt and
1 tsp grated orange or lemon zest.
5. Spread the mixture evenly in the tin. Bake as indicated.
6. After baking, tip the flan base onto a wire rack and leave to cool.
Setting procedure:
CircoTherm
160 °C
Added steam, low
Baking time: 20-30 minutes
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