Bedienungsanleitung DeLonghi EO241250 (Seite 15 von 15) (Englisch)

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SPONGE CAKE

Ingredients: Quantity:

eggs 6

sugar 190 g

our 00 150 g

potato starch 75 g

vanillin 2 g

1. Beat the eggs and sugar in a bowl until they are thick and

foamy. Now add the sifted our, starch and vanillin and

mix with a whisk until completely mixed, making sure not

to whip it.

2. Butter and our a 26 cm cake tin and pour the batter in the

centre, making sure it is level.

3. Select the BAKE function, set the temperature to 170°C and

the cooking time to 30 minutes. Press the START button

(H). The oven starts the pre-heating phase.

4. Once the temperature is reached the display will show the

cooking time. Insert the cake tin above the grill inserted in

guide 1 and cook for the set time.

PLUM CAKE

Ingredients: Quantity:

butter 250 g

sugar 250 g

eggs 3 whole + 2 yolks

Flour 250 g

raisins 80 g

rum 1 cup

salt 1 pinch

1. Cream the butter (which must be removed from the refri-

gerator at least 2 hours ahead of time) with the sugar until

the batter is white.

2. Add the eggs one at a time, then at the our a little at a

time and a pinch of salt. Then add the rum and raisins (af-

ter soaking for 30 minutes in warm water).

The raisins must be squeezed dry and then oured so they

do not fall to the bottom of the tin during cooking.

3. Pour the mixture into a rectangular pan that was pre-

viously buttered and oured.

4. Select the BAKE function, set the temperature to 150°C and

the cooking time to 90 minutes. Press the START button

(H). The oven starts the pre-heating phase.

5. Once the temperature is reached the display will show the

cooking time. Insert the plum cake pan above the grill in-

serted in guide 1 and cook for the set time.

CHOCOLATE-NUTS CHIPS COOKIES

Ingredients: Quantity:

peeled hazelnuts 110 g + 50 g

brown sugar 50 g

soy milk 50 ml

faro our 25 g

powdered cocoa 5 g

corn starch 10 g

dark chocolate chips 15 g

1. Chop the hazelnuts with the sugar in the food processor

until very ne

2. Sift the our with the starch and cocoa then add the chop-

ped hazelnuts and then the chocolate. Add the soy milk

and mix the dough until it is smooth and wet.

3. Put the bowl in the refrigerator for at least an hour to thi-

cken the dough so that it can be worked by hand.

4. Work the dough, making strips and then chunks of dough

that should be shaped into spheres and put on two grills

with baking paper. Flatten the balls with a fork and sprin-

kle hazelnuts on top.

Select the COOKIES function and set 2P.

Press the START button (H).

5. When the temperature has been reached the oven will go

into stand-by mode and the cooking time will ash on the

display. Insert the grills in guides 1 and 3, set 20 minutes

and press the START button (H).

6. About halfway through cooking the oven will beep and the

cooking time will ash. Swap the two grills and press the

START button (H).

7. Serve the cookies.

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