Philips Essence Mode D'emploi page 23

separate bowl and cover it with a damp cloth and
allow the dough to rise in a lukewarm place for
20 minutes.
Chop the hazelnuts using the metal blade. Mix
B
ingredients for the filling. Roll the dough out into a
rectangular shape. Spread it with the hazelnut
mixture, then roll it up into a ring. Put the ring in a
buttered spring-release tin. Let the ring rise for
20 minutes. Brush some whipped egg yolk onto
the top and place the tin on a rack in the centre
of the oven. Bake for 25 - 30 minutes at 200cC.
Chocolate cake
Ingredients:
- 140 g butter, softened
- 110 g icing sugar
- 140 g chocolate
- 6 egg whites
- 6 egg yolks
- 110 g granulated sugar
- 140 g wheat flour
Filling:
- 200 g apricot jam
Glaze:
- 125 ml water
- 300 g sugar
- 250 g grated chocolate
- whipped cream, if desired
Heat oven to 160cC. Cream butter with icing
B
sugar using the mixing accessory. Melt the
chocolate and mix in. Add egg yolks one by one to
the mixture and mix until creamy.Whip the egg
white with the granulated sugar until stiff and
foamy using the mixing accessory. Add the egg
white foam to the mixture and stir in gently.Then
fold in flour with a spatula. Put the cake mixture
into the greased baking tin. Bake for one hour at
160cC.The first 15 minutes the oven door should
be kept slightly ajar.
Allow the cake to cool for a while in the baking tin
B
(24 cm), then turn it onto a wire rack to cool
further. Cut the cake horizontally in half, spread
one half with apricot jam and put the two halves
together again. Heat the rest of the jam until
syrupy and spread it over the top of the cake.
Prepare the icing. Boil water, add sugar and
chocolate and cook over low heat. Stir continuously
until it has a smooth and of spreadable
consistency. Put the icing on the cake and allow it
to cool. Serve the cake with some whipped cream.
Broccoli soup (for 4 persons)
Ingredients:
- 50g mature Gouda cheese
- 300g cooked broccoli (stalks and florets)
- cooking liquid of the broccoli
- 2 boiled potatoes in pieces
- 2 stock cubes
- 2 tbsp whipping cream
- curry
- salt
- pepper
- nutmeg
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