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Recipes

France

Pear Tart

“Tarte aux poires“ makes about 12-14 servings

Total cooking time: approx. 18-21 minutes.

Utensils:

Round baking pan (dm. approx. 28 cm)

Bowl with cover (2 l contents)

Small bowl with cover

Ingredients

150 g Flour

75 g Butter or margarine

30 g Powdered sugar

1 pinch Salt

1 Egg

1 tsp Butter or margarine for greasing the pan

250 ml Milk

1 pinch Salt

2 Egg yolk

20 g Sugar

½ pck. Vanilla sugar (5 g)

1 tbsp Food starch

540 g Pears from a jar, drip dried

120 g Gooseberry jam

1 tbsp Candied fruits

1 tbsp Shaved almonds

Preparation

1. Knead flour, butter, powdered sugar, salt and egg

yolk with the kneading attachment of a handheld

blender to form a dough. Cover and place in a

cool place for 30 minutes.

2. Grease the baking pan. Roll the dough and place

into the pan. Pull up the edges. Pierce the dough

several times with a fork.

Place onto the low rack and bake.

14-16 Min. 20 P/230°C

3. Remove the dough from the baking pan, set onto a

backing rack to cool completely.

4. Put milk and salt into a bowl, cover and heat.

approx. 2 Min. 100 P

5. Stir the egg yolk, sugar and vanilla sugar, until it

forms a light-colored cream. Add the starch, mix

well. Slowly add the hot milk. Pour this mixture back

into the bowl, cover and heat. Stir occasionally and

after cooking is finished.

1-2 Min. 100 P

6. Baste the dough with the cream. Evenly place pears

on top. Put gooseberry jam into the small bowl,

cover and heat.

approx. 1 Min. 100 P

7. Sprinkle over pears, garnish with the candied fruits

and shaved almonds.

Tip:

You should place the cream and pears on the

dough only shortly before serving, otherwise it

might soak up the moisture.

Germany

Four-Fruit-Cake

makes about 12-16 servings

Total cooking time: approx. 20-24 minutes.

Utensils:

Round fruit cake pan (dm. approx. 28 cm)

Two bowls with cover (2 l contents)

Ingredients

75 g Butter or margarine

75 g Sugar

1 tsp Vanilla flavor

2 Eggs

150 g Flour

1 tsp Baking powder (3 g)

4 tbsps Milk

1 tsp Butter or margarine to grease the pan

150 g Almond paste base

½ pck. Pudding powder vanilla (20 g)

2 tbsps Sugar (20 g)

250 ml Milk

1 Onions (100 g), in slices

50 g Seedless grapes, cut in half

150 g Mandarin-Oranges, from a jar, drip dried

100 g Peaches, sliced, from a jar, drip dried

1 pck. Glazing powder (11 g), clear

250 ml Clear fruit juice

Preparation

1. Beat butter, sugar, vanilla flavor and egg yolk

with a handheld blender for about 3 minutes until

creamy. Mix flour and baking powder. Alternately

mix flour and milk into the butter mixture.

2. Grease the pan and spread the dough evenly into

the pan. Place on the low rack and bake.

13-15 Min. 20 P/230°C

Remove the cake from the baking pan and let it

cool of.

3. Roll out the almond paste base between two foils,

to the size of the cake bottom. Place on top of the

cake bottom

4. Add pudding powder, sugar and milk into bowl.

Stir until it is free of clumps, cover and cook. Stir

occasionally and after cooking is finished.

approx. 3 Min. 100 P

5. Baste the pudding onto the cake bottom. Evenly

distribute the fruit on top.

6. Dissolve the glazing powder in fruit juice, pour into

bowl and cook. Stir occasionally and after cooking

is finished.

4-6 Min. 40 P

Distribute the glaze over the fruit, let it cool off.

Tip:

The almond paste will have a more intensive flavor,

if you let the torte rest for a few hours.

Cakes, Bread, Desserts and Drinks

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