Sharp R-939 Bedienungsanleitung Mit Kochbuch Seite 139

R939_R93ST[53_63]._dt4.QXD
Cakes, Bread, Desserts and Drinks
France
Pear Tart
"Tarte aux poires"
Total cooking time: approx. 18-23 minutes.
Utensils:
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
1 / 2
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.
5-7 Min.
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.
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.
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.
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.
1/1/04 3:44 AM
makes about 12-14 servings
Round baking pan (dm. approx. 28 cm)
Bowl with cover (2 l contents)
Small bowl with cover
270 W/230° C
230° C -
900 W
900 W
900 W
Page 60
Germany
Four-Fruit-Cake
Total cooking time: approx. 18-25 minutes.
Utensils:
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
1 / 2
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.
2-3 Min.
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.
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.
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.
GB~60
makes about 12-16 servings
Round fruit cake pan (dm. approx. 28 cm)
Two bowls with cover (2 l contents)
270 W/230° C
230° C -
900 W
450 W
Recipes