Operating instructions
Recipes
58
Switzerland
Carrot cake
Möhrentorte
Total cooking time: approx. 25-26 minutes
Utensils required: round baking tin
(dm. approx. 28 cm)
Ingredients
5egg yolks
250 g sugar
250 g carrots, finely grated
juice of a lemon
250 g ground almonds
80 g flour
1 tbsp baking powder
5 egg whites
Preparation
1. Line the tin with greaseproof paper.
2. Cream the egg yolks and sugar with a hand mixer. Add
the carrots, lemon juice and almonds. Combine the
flour and the baking powder, add it and give it a good
stir.
3. Beat the egg white until stiff and carefully fold it in.
Put the mixture in the baking tin, place it on the low
rack with saucer in between and bake.
(The recipe yields approx. 1.1 kg).
AUTO COOK AC-8
4. Allow to cool in the tin for 5 minutes after baking.
France
Pear tart
Tarte aux poires about 12-14 servings
Total cooking time: approx. 19-24 minutes
Utensils required: round baking tin (dm. app. 28 cm)
bowl with lid (2 litres size)
small bowl with lid
Ingredients
150 g flour
75 g butter or margarine
30 g icing sugar
1 pinch salt
1 egg
1 tsp butter or margarine
250 ml milk
1 pinch salt
2egg yolks
20 g sugar
1/2 pack. vanilla sugar
1 tbsp cornflour
540 g tinned pears, drained
120 g gooseberry jelly
1 tbsp candied fruits
1 tbsp almond flakes
Preparation
1. Knead together the flour, butter, icing sugar, salt and
egg with a kneading hook in a hand mixer. Cover
and leave in a cool place for 30 minutes.
2. Grease the baking tin. Roll out the pastry dough and
place it in the tin. Turn up the edges of the pastry
and prick it several times with a fork.
Bake on the turntable.
1. 10-12 min. 270 W + 200
˚ C
2. 5-7 min. 200
˚ C
3. Take the pastry case out of the tin and let it cool on a rack.
4. Heat the milk and salt in a covered bowl.
app. 2 min. 900 W
5. Stir the egg yolk with the sugar and vanilla sugar to
a light creamy consistency. Mix in the cornflour.
Slowly pour in the hot milk. Pour the mixture back
into the bowl, cover and microwave. Stir during and
after cooking.
1-2 min. 900 W
6. Spread the cream over the pastry case. Arrange the
drained pears on top. Put the gooseberry jelly in the
small bowl, cover and heat.
app. 1 min. 900 W
7. Drip the hot jelly over the pears and garnish with the
candied fruits and almond flakes.
Tip:
Do not fill the pastry case until shortly before serving to
avoid it becoming soggy.
Cakes, Bread, Desserts and Drinks
R-82FBST English 26/08/2004 08:57 Page 58