Unold 68855 Instrucciones De Uso página 37

Spoon the batter into the buttered and floured
cake pan.
Insert the grate at the bottom level in the oven
and place the cake pan on the grate.
Preheat the oven to 170°C and bake about 35
minutes with top and bottom heat.
Allow the base to cool thoroughly (over night if
necessary) and slice horizontally into three sli-
ces.
Pour boiling water over the coffee, steep and
strain. Mix the corn starch with a little water.
Bring the coffee to a boil, add the grated choco-
late and stir in the corn starch. Whip with a wire
whisk until the mass thickens.
Remove the pot from the stove, let the coffee
crème cool somewhat and fold in the egg yolk.
Allow the crème to cool.
Beat the butter until foamy and mix in the cof-
fee crème one spoon at a time.
Spread 3/4 of the coffee crème on the bottom
and middle cake layer. Place one layer on top of
the other, spread the remaining crème on the
top layer and decorate. Decorate the cake with
chocolate leaves and flakes and chill before ser-
ving.
TIP:
If you prefer a sweeter cake, use milk chocolate
instead of semi-sweet chocolate.
If the mocha butter crème curdles, put the bowl
with the crème in warm water and mix with a
wire whisk until smooth.
savarin with strawberries
Ingredients for a ring mould with a diameter of
22 cm
2 eggs, 2 TBSP hot water, 100 g sugar, 1 enve-
lope vanilla sugar, 125 g flour, 30 g corn starch,
½ tsp baking powder, butter for the pan
Ingredients for dousing:
1/8 l water, 100 g sugar, 1 envelope vanilla su-
gar
Ingredients for the glaze:
250 g strawberries, 1 envelope red cake glaze,
1 TBSP sugar
Ingredients for the filling:
500 g strawberries, 1/8 l whipped cream
Preparation:
Beat eggs, water, sugar and vanilla sugar using
an ESGE hand blender until foamy.
Sift the flour, corn starch and baking powder
over the egg mass and fold in.
Grease and flour the cake pan. Spoon in the
batter and bake on the grate at the second level
from the bottom at 170°C with top and bottom
heat for about 35 minutes. Let cool.
About 3 hours before serving, douse the cake as
follows: bring the water, sugar and vanilla sugar
to a boil, add the wine and pour 1/3 of this li-
quid mixture into the ring mould.
Carefully place the cake in the pan, pour the
remaining liquid over the cake and chill the
savarin for about 2 hours until it is thoroughly
steeped.
Then wash and prepare 250 g strawberries and
puree them in a measuring jug with an ESGE
hand blender. Fill with water to make ¼°liter
and bring to a boil with the sugar and cake mix,
following the instructions on the package.
Remove the cake to a platter and pour the glaze
over the cake in an irregular pattern.
Wash and prepare 500°g strawberries and put
them in the middle of the cake.
Whip the cream until stiff, put it in a decorating
bag and decorate the savarin.
Serve the savarin, which can also be prepared
with other fruits, well cooled.
Mandarin orange cake
Ingredients for a ribbed loaf pan with a length
of 25 cm
150 g margarine, 150 g sugar, 2 eggs, 1 enve-
lope vanilla sugar, 4 TBSP lemon juice, 40 g
ground hazelnuts, 200 g flour
1 tsp baking powder, 1 small can mandarin
oranges, 100 g powdered sugar, 1 TBSP lemon
juice
Preparation:
Beat the margarine with the sugar, vanilla sugar
and 4 TBSP lemon juice until foamy.
Stir the hazelnuts and the flour with the baking
powder into the batter.
Drain the mandarin oranges and fold carefully
into the batter.
Fill the batter into the greased cake pan.
Insert the grate at the bottom level in the oven
and place the cake pan on the grate.
Preheat the oven to 170 °C and bake about
30 minutes with top and bottom heat.
Remove the cake from the pan and let cool.
Mixed the powdered sugar and lemon juice and
spread this frosting on the cake.
Pear pastries
Ingredients:
4 sheets frozen puff pastry dough, 8 pear halves
(canned), 4 tsp pear brandy, 1/4 l sweet cream,
1 envelope vanilla sugar, 1/2 TBSP sugar, 75 g
powdered sugar
Preparation:
Thaw the pastry dough for 10 minutes and cut
each one into 4 triangles.
Cover the baking sheet with baking paper, place
the triangles on the baking sheet and bake in
the pre-heated oven at 230 °C with top and bot-
tom heat.
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