User Manual

Cakes and small baked items, desserts and sweet dishes: 181
Small ring cakes with lemon curd and fresh berries [Index: ] [Index: ]
MCRC00902156_BO_Orangenblueten_Guglhupf_m_Lemon_Curd-017_F39MCRC00918047_SE_Orangenblueten_Guglhupf_m_Lemon_Curd-011MCRC00900707_NF_Orangenblueten_Guglhupf_m_Lemon_Curd-008_RZ0Sweet bakingSmall baked itemsSweet dessertsDessertsPreparation methodsBakingRecipe categoriesBaking
For 12 servings
Tin for 12 mini ring cakes
YEAST DOUGH:
100 ml milk
80 g butter
250 g flour
1 sachet dried yeast
35 g sugar
2 pinches salt
1 egg
2 tbsp orange liqueur or orange flower water
LEMON CURD:
1 large organic lemon, approx. 200 g
180 g sugar
2 eggs
100 g butter
1 pinch salt
BERRIES:
125 g mixed fresh berries
IN ADDITION:
Butter for greasing
Breadcrumbs for sprinkling
Icing sugar for dusting
Per serving
358 kcal, 37 g carbs, 20 g fat, 5 g protein, 3,1 BU
PREPARATION
1. For the yeast dough, heat up the milk, add the butter and allow to melt. Allow to cool until
lukewarm. Mix the flour and yeast in a bowl. Add all other ingredients and knead the dough well with
the dough hook of the hand mixer or the food processor. Allow the dough to prove in a warm place
until the volume has doubled.
2. For the lemon curd, wash the lemon under hot water, dry it and grate the zest. Ensure that the
white pith is not grated as well. Squeeze the juice from the lemon. Add the lemon zest and the juice to
a saucepan together with all other ingredients and heat up. Stir with the whisk for approx. 20 minutes
until you have a creamy mixture.
3. Divide the yeast dough into 12 pieces, form small rolls and add to the greased mini ring cake tin
which has been sprinkled with breadcrumbs. Leave to prove again.
4. Even out the surface of the dough using your fingers so that the small cakes are even. Leave to
stand for another 10 minutes and then bake as indicated.
5. Let the tin cool down a little, then carefully turn out the ring cakes from the tin and leave to cool
down on a wire rack.
6. Sprinkle with icing sugar and serve with the lemon curd and fresh berries.
Setting procedure:
CircoTherm
170 °C
Added steam, low
Baking time: 20-30 minutes
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
You can also use the grated zest of an organic
orange in place of orange liqueur or orange
flower water.
Fill a clean jar with the lemon curd. The spread
can be kept for up to 10 days in the refrigerator if
well sealed.