AEG KE8404001M - Manual (Page 5)

whisk the creme thoroughly until the
chocolate has dissolved.
Tip:
The mix should not be any deeper than 5
cm in the bowl. If you are preparing a
double quantity, use a wide dish.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Espresso flan
Ingredients:
Serves 8
• 300 ml milk
• 200 ml cream
• 3 tbsp espresso coffee powder (instant)
• 2 eggs
• 4 egg yolks
• 80 g sugar
Method:
Mix the milk, cream, coffee powder, eggs,
egg yolk and sugar together well by stir-
ring. Pour the creme into 8 dishes or small
cups and place them onto an wire shelf.
Poach and leave to cool for at least three
hours. Serve the flans in their dishes. You
may wish to serve them with whipped
cream.
– Amount of water to be put into the wa-
ter drawer: 350 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
Cappuccino Cake
Ingredients:
For the mixture:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• The seeds of one vanilla pod
• 2 tbsp instant coffee (dissolved in 50 ml
hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1 / 2 tsp baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 4 – 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, corn flour and baking powder,
add to the mixture in layers with the egg
whites and then fold in. Put the mixture
into small dishes or cups greased with
butter.
– Amount of water to be put into the wa-
ter drawer: 500 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur into a saucepan and re-
duce until the sauce is syrupy. Turn warm
cakes out onto a dessert plate and deco-
rate with sauce and cream.
CASSEROLES/TERRINES
Stuffed lettuce
Ingredients:
Serves 4
• 16 – 20 lettuce leaves (romaine lettuce),
blanched
Filling:
• 75 g lettuce (romaine)
• 1 onion
• 1 tbsp butter
• Salt
• Milled pepper
• 400 g minced veal
• 3 tbsp breadcrumbs
• 1 egg
• 100 g grated cheese
For braising:
• 50 ml strong stock
• 100 ml double cream
Method:
Cut the bottom third of the midrib of the
large lettuce leaves flat. Cut the lettuce
into thin strips for the filling. Prepare the
onions and chop them finely. Heat the
butter. Braise the onion and strips of let-
tuce for 2 - 3 minutes, stirring constantly.
ENGLISH
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