Bedienungsanleitung DeLonghi EO241255MC (Seite 28 von 28) (Englisch, Französisch, Spanisch)

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JAM TART

Servings: 8

Preparation Time: 15 min Total Time: 45 min

Ingredients: Quantity:

Unsalted butter, softened 1 cup (2 sticks)

sugar 1/2 cup + 2tbsp

Large egg 1

Vanilla extract 1 tsp

All-purpose our 2 1/2 cups

Salt 1 tsp

Apricot jam 12-oz jar

Lemon juice 1 tbsp

Milk 3 tbsp

1. Turn the function dial to bake. Turn the temperature to

360°F

(180°C)

and preheat the oven.

2. With a mixer at medium speed, beat the butter and sugar

in a large bowl until blended. Increase the speed to high,

and beat until light and uy. Reduce the speed to medi-

um. Beat in the egg and vanilla. Stir in the our and salt

until mixture is crumbly. Gather the dough into a ball. Di-

vide the dough into two pieces, one slightly larger than the

other. Wrap and refrigerate the smaller disk of dough.

3. Press the larger piece of dough onto the bottom and up

the sides of an 11-inch tart pan with a removable bottom.

Whisk together the jam and lemon juice in a small bowl.

Spread the jam mixture evenly over the dough.

4. On a lightly oured surface, roll out the smaller disk of

dough to a 12-inch round. Cut the round into 10 strips.

Place half of the the dough strips, 1 inch apart, across

the tart, trimming ends even with side of tart pan. Place

the remaining strips diagonally across to make a lattice

pattern. Brush the strips with milk and sprinkle with the

remaining 2 tbsp sugar.

5. Place the tart on the rack in position 2 and bake until the

crust is golden, about 35 minutes. Cool in pan on a rack at

least 30 minutes. Carefully remove side of pan from cooled

tart.

ORANGE SPONGE CAKE

Servings: 8

Preparation Time: 15 min Total Time: 55 min

Ingredients: Quantity:

All-purpose our 1 cup

Salt 1/4 tsp

Egg yolks 6

Sugar 1 cup

Orange zest 1 tbsp

Orange juice 1/4 cup

Vanilla extract 1 tsp

Egg whites, at room temperature 6

1. Select the bake function. Turn the temperature to 325°F

(162°C)

and preheat the oven.

2. Whisk together the our and salt in a small bowl.

3. With an electric mixer at medium-high speed, beat the egg

yolks, 3/4 cup of sugar, orange zest, orange juice, and the

vanilla until light and uy, about 3 minutes. Fold in the

our mixture.

4. In a large clean bowl with clean beaters, beat the egg

whites until foamy. Add the remaining 1/4 cup sugar, two

tablespoons at a time, until sti peaks form. Fold 1/4 of the

beaten eggs whites into the egg yolk mixture to lighten.

Fold in the remaining egg whites until no white streaks

remain. Scrape the batter into an ungreased 9-inch spring-

form pan with a removable bottom.

Place the pan on a wire rack in position 1 and bake until the

top springs back lightly when pressed with your nger and

a toothpick inserted in the center comes out clean, 35 - 40

minutes. Cover loosely with a tent of foil during the last 15

minutes of baking time to prevent overbrowning.

Invert the pan onto a wire rack and let cool 1 hour. Turn

the pan upright and run a small knife around the edge to

loosen. Remove the sides of the pan and cool completely,

about 30 minutes longer.

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