AEG BOGESM Libro de recetas descargar pdf (Pagina 28)

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

• Place butter, sugar, lemon peel, vanilla

sugar and salt in a mixing bowl and

cream together. Then add the eggs

one at a time and cream together

again. Add the flour and cornflour

mixed with the baking powder to the

creamed mixture and fold in. Put the

mixture into the greased and bread-

crumbed baking tin, smooth out and

put in the appliance. After baking, mix

lemon juice and icing sugar. Turn the

cake out onto a piece of aluminium

foil. Fold up the aluminium foil against

the sides of the cake so that the glaze

cannot run out. Pierce the cake with a

wooden chopstick and brush on the

glaze. Then leave the cake for a while

to soak up the glaze.

21 - 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 fla-

vour (40 g or the corresponding

amount of powder for making pud-

ding 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, care-

fully fold the beaten egg whites and

the raisins into the quark mixture.

22 - CANNELLONI

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

•salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

28

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