FAR RP-115 CI Bedienungsanleitung Seite 42

ENGLISH
Recipe suggestions
Sponge cake (basic recipe), speed 3 - 4
Ingredients:
250 g of soft butter or margarine, 250 g of sugar, 1 sachet of vanilla sugar or Citro-
Back, 1 pinch of salt, 4 eggs, 500 g of wheat flour, 1 sachet of baking powder,
approximately 1/8 litre of milk.
Preparation:
Put the wheat flour and the other ingredients into the mixer bowl, mix with the
beater for 30 seconds at speed 1, then for approximately 3 minutes at speed 3. Grease
a tin or cover it with baking paper. Put the mixture into the tin and bake. Check that
the cake is fully baked before removing it from the oven. To do this, pierce the centre
of the cake with a sharp wooden stick. If no mixture sticks to the stick, then the cake
is baked. Turn the cake out onto a grill and let it cool.
Standard oven
Insertion height: 2
Cooking power: Electric oven: 175 - 200°C, upper and lower heating elements.
Gas oven: Gas mark 2 - 3.
Baking time: 50 - 60 minutes
This recipe can be modified to your preferences, for example, using 100 g of raisins,
100 g of nuts or 100 g of chocolate shavings. In fact, the possibilities are endless!
Small linseed rolls, speed 1 - 3
Ingredients:
500 - 550 g of wheat flour, 50 g of linseeds, 3/8 litre of water, 1 cube of yeast (40 g),
100 g of well-drained, low-fat curds, 1 teaspoon of salt. Topping: 2 tablespoons of
water.
GB-10
Preparation:
Soak the linseeds in 1/8 litre of tepid water. Pour the remaining tepid water (1/4 litre)
into the mixer bowl, crumble in the yeast, add the curds and knead with the dough
hook on speed 3. The yeast must be completely dissolved. Add the flour, soaked
linseeds and salt to the mixer bowl. Knead on speed 1, then move up to speed 3
and continue to knead for 3 - 5 minutes. Re-cover the mixture and leave it to rise
in a warm place for 45 - 60 minutes. Knead thoroughly once more then remove the
mixture from the bowl and divide into sixteen small rolls. Cover a baking tray with
damp baking paper. Place the small rolls onto this baking tray and leave them to rise
for 15 minutes. Coat them with tepid water and bake.
Standard oven:
Insertion height: 2
Cooking power: Electric oven: 200 - 220°C, upper and lower heating elements
(preheat for 5 minutes). Gas oven: Gas mark 2 - 3.
Baking time: 30 - 40 minutes
Chocolate cream, speed 5~6
Ingredients:
200 ml of sweet cream, 150 g of semi-bitter couverture chocolate, 3 eggs, 50 - 60
g of sugar, 1 pinch of salt, 1 sachet of vanilla sugar, 1 tablespoon of cognac or rum,
chocolate flakes.
Preparation:
Beat the cream in the mixer bowl with the whisk until it is firm. Remove it from the
bowl and leave it in a place where it can cool down. Melt the couverture chocolate
according to the packaging instructions or in a 600 W microwave for 3 minutes.
At the same time, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in
the mixer bowl with the whisk at speed 3, until it forms a foam. Add the melted
chocolate and mix it evenly at speed 5 - 6. Set aside a little of the cream to decorate.
Add the remaining cream to the creamy mixture and mix it briefly using the pulse
function. Decorate the chocolate cream and serve it well chilled.
ENGLISH
GB-11