ning sugar, grated lemon peel. Sift onto the
mix: flour, starch, half packet of baking pow-
der and vanilla flavour. Add as much cold
milk as required to obtain a fluffy mixture.
.
3. Beat the whites until stiff, then fold them
lightly into the batter.
4. Put a slice of pineapple in the centre of
the pan and the other slices all around and
arrange the cherries amongst the pineapple.
Pour the batter on the pineapple, even it and
put the pan in the oven on PIE mode for 14
minutes. After cooking time, permit the cake
to stand for 5 minutes in the oven switched
off, then turn it out onto a serving dish. Let
cool and serve.
Preparation time: 20 minutes
Cooking time: 15 min. + 3 min. oven off
4-6 servings
APPLE PIE
Ingredients
600 gr. apples
180 gr. Plain flour
150 gr. granulated sugar
50 gr. butter
2 eggs
a little milk
1 lemon
16 gr. baking powder
2 or 3 biscuits
salt
Preparation
1. Crumble the biscuits finely. With very
little butter grease a nearly 24 cm. diameter
baking-dish, then dust it with the crumbled bi-
scuits paying attention to make them stick to
the inside of the pan (mould). Peal the apples,
cut them in the middle and, after having taken
out the cores, cut in thin slices
.
2.
I
n a bowl pour out two yolks and 130 gr. of
sugar; with a wooden spoon or a small whisk,
work until they are properly whipped, adding, if
needed, two or three spoonful of milk. Join the
grated lemon rind (well cleaned) and little by lit-
tle all the flour, to which is to mix the baking
powder (if possible, pass them through a sieve).
Add some other spoonful of milk in order to ob-
tain a mixture as dense as mashed potatoes.
3.
Pour out in another bowl the whites, put a
pinch of salt and beat them until they are stiff.
Add them to the egg yolk mixture and work
very gently to keep it whipped. With a spoon
pour out everything in the baking-dish paying
attention not to create air pockets, then level
the surface and cover it with the apple slices
making a regular layer; then dust the surface
with the sugar left and add over all small pie-
ces of butter
.
4. Afterwards put the baking-dish in the
oven set on PIE mode for 15 minutes. When
cooking time is over, let the pie stand in the
oven switched off for 5 minutes before put-
ting it on a dish. Spread the surface, while still
hot, with liquid honey
.
Preparation time: about 20 minutes
Cooking time: 8 min. + 10 min. oven off
4 servings
STUFFED APPLES
Ingredients
4 big apples
100 gr. granulated sugar
50 gr. assorted glace fruits
30 gr. raisins
2 Savoy biscuits
30 gr. butter
cinnamon
Inca Pisco Liquor (or Marsala or Porto Rosso)
1 lemon
