IKEA FINSMAOVSB Recipe Book download pdf (Page 39)

Savarin Cake

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry yeast

or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately 8

g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

Method:

Put flour, dried yeast, sugar, butter, egg

yolks, salt, vanilla sugar 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. Then place the

dough in a greased ring-shaped cake tin

and cover and leave to rise again for 45

minutes.

• Time in the appliance: 35 minutes

• Shelf position: 1

After baking:

Bring water and sugar to the boil and leave

to cool.

Add plum brandy or orange liqueur to the

sugar water and mix together.

When the cake has cooled, pierce it several

times with a wooden skewer and then let

the mixture soak into the cake evenly.

Sponge Cake

Ingredients:

• 4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• 100 g sugar

• 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

Streusel Cake

Ingredients for the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

• 1 pinch salt

• 2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

ENGLISH

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