Krups GNA841 Manual De Instrucciones página 16

Chocolate cake
. 3 eggs, 170g sugar, 170g butter, 150g flour,
2 tbsp cocoa powder, 6g baking powder
(1/2 sachet).
. 1 loose-bottomed cake tin: 22 cm in
diameter (10" ins)
. Preparation time: 11 min
• Using the whisks, mix the eggs and sugar in
a salad bowl (medium speed): the mixture
should be smooth and slightly runny.
• Add the butter (medium speed), then the
flour, the cocoa and the baking powder
(min. speed while adding then medium
speed to smooth it).
• Pour the mixture into the buttered cake tin
and bake for 50 min at 170°C.
• You can:
- add some pieces of walnut, chocolate
shavings or crystallised orange peel to the
mixture.
- add to the cake mixture 2 tbsp ground
almonds or walnuts.
- coat your cake with chocolate icing made by
melting 100g plain chocolate with 20g
butter.
Jam Swiss roll
. 3 eggs, 90g sugar, 40g flour, 30g potato
starch, 1 pot of jam or jelly (apricot, orange,
raspberry, redcurrant, etc.).
. 1 rectangular tin: 33 x 22 cm
. Preparation time: 10 min
• Using the whisks, process the sugar and the
egg yolks (max. speed): the mixture must
turn white.
• Add the flour and the potato starch then
mix (min. speed).
• Clean the whisks and beat the egg whites
separately until stiff (max. speed).
• Mix the two preparations (min. speed).
• Line the tin with buttered greaseproof paper,
pour in the cake mixture and bake for 15min
at 170°C.
16
• When the cake is slightly browned,
immediately tip it out of the tin onto a damp
cloth sprinkled with sugar. Remove the
greaseproof paper.
• Roll the cake in the cloth and allow to cool.
• Then, unroll the cake and spread it with jam
or jelly.
• Roll it up again and trim the ends.
You can also:
. fill this cake with custard cream,
. replace the potato starch with cocoa powder
and line the roll with whipped cream.
Almond and apricot tart
. Puff pastry: 200g flour, 10 ml water, 160g
butter, 1 pinch salt.
. Filling: 1kg fresh apricots or 1 can of apricots
in syrup, 60g butter, 70g sugar, 70g ground
almonds, 1 whole egg + 1 yolk, 2 tbsp
apricot jam.
. 1 pie tin: 28 cm in diameter (11" ins)
. Preparation time: 2 h for the puff pastry +
10 min to complete the tart.
• Place the flour and the salt together in a
bowl. Add water gradually, kneading with
the dough hooks until a ball is formed
(medium speed then max).
• Allow to rest 20 min in a cool place.
• Turning and rolling the pastry:
• Roll out the pastry to a square 1 cm
(1/2" ins.) thick .
• Process the butter until it has the same
consistency as the pastry and roll it out in
the middle of the square. Enclose the butter
by folding in, 2 by 2, the opposite corners of
the square.
• Roll out the pastry into a rectangle 2 cm
(1" in.) thick and fold it in 3.
• Allow the pastry to rest for 20 min and
repeat the last operation 2 more times.
• Place the pastry in a cool place.
• In a bowl, mix, using the whisks, the sugar,
ground almonds, butter and the eggs
(medium speed then max).