IKEA KULINARISK Recipe Book download pdf (Page 26)

• 28 cm round springform baking tin,

black, bottom lined with baking

parchment

Method:

Place sugar, eggs, vanilla sugar and salt in

a mixing bowl and cream together for 5

minutes. Then add the melted butter to the

mixture and fold in.

Add the flour with the baking powder

mixed into it into the creamed mixture and

stir in.

Finally add the cold water and mix

everything well. Put the mixture into the

baking tin, smooth and put in the appliance.

• Time in the appliance: 55 minutes

• Shelf position: 1

Biscuit

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

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.

ENGLISH

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