Unold 68855 Instrucciones De Uso página 52

cheese mass and knead by hand. Roll
out the dough and place on the greased
baking sheet. Prepare fruit as necessa-
ry (peel, core and cut) and distribute on
the dough. Knead flour, sugar, cinna-
mon and butter (at room temperature) to
make the crumbs and spread them on
top of the fruit. Insert the baking sheet
at the second level from the bottom and
bake the cake at 180 °C with top and
bottom heat for about 30 minutes.
Marble cake
Ingredients for a ring mould with a dia-
meter of 26 cm:
250 g butter, 250 g sugar, 2 envelopes
vanilla sugar, 5 eggs, 450 g flour, 1 en-
velope baking powder, 2 TBSP cocoa
powder, 1 TBSP milk
Preparation:
Beat the butter with the sugar, vanilla
sugar and the eggs until foamy. Combine
the flour with the baking powder and fold
into the egg mass. Fill half the batter in
the buttered and floured ring mould. Stir
the cocoa powder and milk into the re-
maining batter. Spoon the dark batter on
top of the light batter in the cake pan
and swirl the batter with a fork to create
the marble effect. 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 50 minutes
with top and bottom heat.
Braided yeast bread
Ingredients:
Basic dough as above, plus 1 egg
Preparation:
Make a basic dough as described above,
but with one additional egg. After the
dough has been kneaded again, divide
into three parts, roll into long strips and
52
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braid to form a loaf. Cover the baking
sheet with baking paper, place the brai-
ded dough on baking sheet, brush on the
egg and let rise again. Bake the braided
bread at the second level from the bot-
tom at 180 °C with top and bottom heat
for about 45 minutes.
Black Forest cherry crown cake
Ingredients for a ring mould with a dia-
meter of 26 cm:
Ingredients for the crust:
6 eggs, 4 TBSP warm water, 200 g su-
gar, 1 envelope vanilla sugar, 2 pinches
cinnamon, 200 g flour, 1 TBSP cocoa
powder, 1 TBSP corn starch, 1 tsp ba-
king powder
For the filling:
1 jar pitted sour cherries, 1/8 l kirsch,
1/8 l cherry juice, 1 TBSP sugar, 1 enve-
lope red cake glaze, 1/4 l sweet cream,
1 envelope vanilla sugar, 1 TBSP pow-
dered sugar, 2 TBSP cocoa powder
Preparation:
Separate the eggs and beat the egg yolk
with the water, sugar and vanilla sugar
with an ESGE hand blender or a mixer
until very foamy. Beat the egg white un-
til stiff and put on top of the egg mass.
Combine the flour, cocoa powder, corn
starch and baking powder and sift over
the egg mass. Fold in carefully using a
spatula. Butter and flour a ring mould
or a springform pan with a „gugelhupf"
insert. Insert the grate at the bottom le-
vel in the oven and place the cake pan
on the grate. Preheat the oven to 170 °C
and bake about 45 minutes with top and
bottom heat.
Insert the grate at the bottom level in the
oven. Place the cake pan on the grate
and bake the sponge about 45 minutes.