AEG BY9314001M - Manual (Page 8)

• Black baking tin, greased, diameter 28
cm
20 - LEMON SPONGE CAKE
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
• Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs
one at a time and cream together
again. Add the flour and cornflour
mixed with the baking powder to the
creamed mixture and fold in. Put the
mixture into the greased and bread-
crumbed baking tin, smooth out and
put in the appliance. After baking, mix
lemon juice and icing sugar. Turn the
cake out onto a piece of aluminium foil.
Fold up the aluminium foil against the
sides of the cake so that the glaze can-
not run out. Pierce the cake with a
wooden chopstick and brush on the
glaze. Then leave the cake for a while
to soak up the glaze.
21 - CHEESE CAKE
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 egg
• 70 g softened butter
Ingredients for the cheese cream:
• 3 egg whites
• 50 g raisins
• 2 tablespoons rum
• 750 g low fat quark
• 3 egg yolks
• 200 g sugar
• juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla fla-
vour (40 g or the corresponding amount
of powder for making pudding of 500
ml milk)
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
• Sieve flour into a bowl. Add the rest of
the ingredients and mix with a hand-
held mixer. Then put the mixture in the
fridge for 2 hours. Cover the greased
bottom of the springform tin with about
2 / 3 of the mixture and prick several
times with a fork. Form an edge about 3
cm high with the rest of the mixture.
Beat the egg whites with a hand-held
mixer until forming peaks. Wash the rai-
sins, let them drain well, sprinkle with
the rum and leave to soak. Put low fat
quark, egg yolks, sugar, lemon juice,
crème fraîche and the custard powder
in a mixing bowl and mix together well.
To finish, carefully fold the beaten egg
whites and the raisins into the quark
mixture.
22 - CANNELLONI
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