Bedienungsanleitung Sharp r 871 (Seite 55 von 68) (Englisch)

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HERRY CHEESECAKE

SERVES 8PREPARATION TIME - 15 MINUTES

ESSERTS

1 Put the butter in a bowl and heat on HIGH for 1

minute. Add the biscuit crumbs and stir. Cook on

HIGH for 1 minute.

2 Press the crumbs into the base and sides of a 25

cm, 10" flan dish.

Beat the cream cheese, sugar, eggs and vanilla

essence together. Pour the filling on top of the

biscuit flan case. Cook on DUAL CONVECTION

180°C, LOW for 25 minutes until the centre is

almost set.

4 Stir the soured cream into the honey, then pour

over the top of the cheesecake. Cook on full

power HIGH for 1 minute. Allow to cool, then chill

in the refrigerator for 1 hour.

5 Pile the cherry filling on top of the cake and

decorate the edges with rosettes of whipped

cream.

75g (3oz) butter

175g (6oz) biscuits - sweet, finely crushed

450g (1lb) cream cheese

100g (4oz) caster sugar

3 eggs, beaten

2tsp (10ml) vanilla essence

150ml (

/4 pint) soured cream

3tbsp (45ml) clear honey

1 large can of cherry pie filling

150ml (

/4 pint) double cream

ASPBERRY & CHOCOLATE CAKE

SERVES 8PREPARATION TIME - 15 MINUTES

1 Grease a 20cm / 8” round cake tin and line the base

with greaseproof paper.

Sift the flour and salt into a large bowl. Rub the butter

into the flour until the mixture resembles breadcrumbs.

Stir in the ground almonds and sugar.

3 Beat the eggs, milk and the vanilla essence together

and mix into the flour mixture. Add the chocolate

and raspberries and mix in gently.

Spread the mixture into the cake tin and place on the

low rack and cook on DUAL COOK 180°C, MEDIUM

for 30 minutes. Allow the cake to cool. Dust with icing

sugar.

100g (4oz) white chocolate, chopped

250g (8oz) self raising flour

Large pinch of salt

175g (6oz) butter, cut into small pieces

50g (2oz) ground almonds

100g (4oz) caster sugar

2 eggs, at room temperature

4 tbsp milk

1 tsp vanilla essence

300g (10oz) fresh raspberries

Icing sugar, for dusting

1 For pastry, rub butter into flour until mixture resem-

bles breadcrumbs. Stir in sugar and bind with egg

yolk. Add enough cold water to make a soft but not

sticky dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.

Cook on HIGH for 8 minutes, stirring twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1") pie

dish with half the pastry. Cook the pastry base on

MEDIUM for 7-8 minutes. Spoon in apple mixture,

roll out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the

centre with a sharp knife. Brush with egg mixture

to glaze and sprinkle generously with sugar.

5 Place on the low rack, cook on DUAL

CONVECTION, 220

C MEDIUM LOW for 20

minutes. .

SERVES 6PREPARATION TIME - 25 MINUTES

PPLE PIE

100g (4oz) butter

225g (8oz) flour

25g (1oz) water

1 egg yolk (size 3)

cold water to mix

Filling:

1kg (2lb) cooking apples, peeled & sliced

100g (4oz) demerara sugar

10ml (2tsp) ground cinnamon (optional)

grated rind of 1 orange (optional)

1 egg (size 3) mixed with a little milk to glaze

demerara sugar

Untitled-13 16/7/99, 1:57 pm53

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