Husqvarna QCK8070X Recipe Book download pdf (Page 11)

• 2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

Ingredients for the topping:

• 50 g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking tin with 22

cm diameter, greased

Method:

Cream together sunflower oil, brown

sugar, eggs and syrup. Fold in the rest of

the ingredients for the mixture.

Put the mixture into the greased baking

tin.

• Time in the appliance: 55 minutes

• Shelf position: 2

After baking:

Mix butter, cream cheese and sugar

crystals (if necessary, add a little milk to

make it spreadable).

Spread over the cake once it has cooled

down and sprinkle ground hazelnuts over

the top.

8.4 Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml milk

• 40 g sugar

• 5 g salt

• 5 egg yolks

• 200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

• 20 ml rum

Ingredients for the finish:

• 1 egg yolk

• a little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast,

place it in the well and stir in with the

milk and a little of the sugar and the flour

from around the edge, sprinkle with

flour, leave to rise in a warm place until

the flour sprinkled on the pre-dough is

showing cracks.

Put the rest of the sugar on the edge of

the flour. Knead all ingredients into a

workable yeast dough. Leave the dough

to rise in a warm place until it is about

double the size.

For the filling, mix all ingredients

together. Divide the dough into three

equal parts and roll out into long

rectangles. Spread a third of the filling

onto each rectangle and then roll up the

pieces of dough.

Make a plait out of the three pieces of

dough. Coat the surface of the plait with

a mixture of egg yolk and milk and then

sprinkle with flaked almonds.

• Time in the appliance: 55 minutes

• Shelf position: 2

8.5 Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for

1 hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt and milk into a mixing bowl

and knead to a smooth yeast dough.

Cover the dough in the bowl and leave

to rise for 1 hour.

ENGLISH

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