Bedienungsanleitung Sharp R-960N (Seite 72 von 77) (Englisch)

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Recipes

Cakes, Bread, Desserts and Drinks

France

Pear Tart

“Tarte aux poires“ makes about 12-14 servings

Total cooking time: approx. 18-23 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

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.

9-11 Min.

30P/230°C

5-7 Min.

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.

100P

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.

100P

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.

100P

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. 18-25 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

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.

10-12 Min.

30P/230°C

2-3 Min. 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.

3-4 Min.

100P

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.

50P

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.

R-960N_48-75.indd 71

4/28/08 4:32:15 PM

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