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27
SPONGE CAKE
Ingredients: Quantity:
eggs 6
sugar 0.41 lb (190 g)
our 00 0.33 lb (150 g)
potato starch 0.16 lb (75 g)
vanillin 0.07 oz (2 g)
1. Beat the eggs and sugar in a bowl until they are thick and
foamy. Now add the sifted our, starch and vanillin and
mix with a whisk until completely mixed, making sure not
to whip it.
2. Butter and our a 26 cm cake tin and pour the batter in the
centre, making sure it is level.
3. Select the BAKE function, set the temperature to 340°F and
the cooking time to 30 minutes. Press the START/STOP but-
ton (H). The oven starts the pre-heating phase.
4. Once the temperature is reached the display will show the
cooking time. Insert the cake tin above the grill inserted in
guide 1 and cook for the set time.
PLUM CAKE
Ingredients: Quantity:
butter 0.55 lb (250 g)
sugar 0.55 lb (250 g)
eggs 3 whole + 2 yolks
our 0.55 lb (250 g)
raisins 0.17 lb (80 g)
rum 1 cup
salt 1 pinch
1. Cream the butter (which must be removed from the refri-
gerator at least 2 hours ahead of time) with the sugar until
the batter is white.
2. Add the eggs one at a time, then at the our a little at a
time and a pinch of salt. Then add the rum and raisins (af-
ter soaking for 30 minutes in warm water).
The raisins must be squeezed dry and then oured so they
do not fall to the bottom of the tin during cooking.
3. Pour the mixture into a rectangular pan that was pre-
viously buttered and oured.
4. Select the BAKE function, set the temperature to 300°F and
the cooking time to 90 minutes. Press the START/STOP but-
ton (H). The oven starts the pre-heating phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the plum cake pan above the grill in-
serted in guide 1 and cook for the set time.
CHOCOLATE-NUTS CHIPS COOKIES
Ingredients: Quantity:
peeled hazelnuts 0.24 lb + 0.11 lb
(110 g + 50 g)
brown sugar 0.11 lb (50 g)
soy milk 1.69 oz (50 ml)
faro our 0.88 oz (25 g)
powdered cocoa 0.17 oz (5 g)
corn starch 0.35 oz (10 g)
dark chocolate chips 0.52 oz (15 g)
1. Chop the hazelnuts with the sugar in the food processor
until very ne
2. Sift the our with the starch and cocoa then add the chop-
ped hazelnuts and then the chocolate. Add the soy milk
and mix the dough until it is smooth and wet.
3. Put the bowl in the refrigerator for at least an hour to thi-
cken the dough so that it can be worked by hand.
4. Work the dough, making strips and then chunks of dough
that should be shaped into spheres and put on two grills
with baking paper. Flatten the balls with a fork and sprin-
kle hazelnuts on top.
Select the COOKIES function and set 2TR.
Press the START/STOP button (H).
5. When the temperature has been reached the oven will go
into stand-by mode and the cooking time will ash on the
display. Insert the grills in guides 1 and 3, set 20 minutes
and press the START/STOP button (H).
6. About halfway through cooking the oven will beep and the
cooking time will ash. Switch the two grills and press the
START/STOP button (H).
7. Serve the cookies.