John Lewis JLBIOS634 Recipe Book download pdf (Page 15)

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin, black,

bottom lined with baking parchment

Method:

Separate the eggs. Cream egg yolks with hot

water, 50 g sugar, vanilla sugar and salt. Beat egg

whites with 100 g sugar until forming peaks.

Sieve together flour, cornflour and baking

powder.

Carefully mix egg whites and egg yolks together.

Then carefully fold in flour mixture. Put the

mixture into the baking tin, smooth and put in

the appliance.

• Time in the appliance: 30 minutes

• Shelf position: 3

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 flavour (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 raisins, 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.

• Time in the appliance: 85 minutes

• Shelf position: 1

Fruit Cake

Ingredients:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8 g)

• 1 pinch salt

• 3 eggs

• 300 g flour

• 1/2 packet baking powder (approximately 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied orange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm diameter

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and salt in a

mixing bowl and cream together. Then add the

eggs one at a time and cream the mixture again.

Add the flour mixed with the baking powder to

the creamed mixture and fold in.

Stir the fruit into the mixture as well.

Place the mixture in the prepared tin and pull

the mixture up a little higher at the edge than in

Oven Recipe Book

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John Lewis JLBIOS634 Recipe Book Page 15

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