Unold 68855 Notice D'utilisation page 38

Basic dough for yeast-risen cake
Preparation time: 120 minutes, 25 cm loaf pan
Basic dough:
500 g flour, 75 g sugar, 80 g soft butter, 330 ml
lukewarm milk, ½ tsp salt, 1 cake yeast
For spreading on top: 1 egg yolk, 1 TBSP cream
Preparation:
Knead the ingredients for the basic dough until
the dough forms a ball which pulls away from
the bottom of the bowl.
Let the dough rise in a warm place until it dou-
bles in volume.
Punch down the dough and knead thoroughly,
then put the dough in a greased loaf pan.
Mix the egg yolk with the cream and brush over
the dough; use a sharp knife to slice the dough
lengthways.
Let the dough rise again for 30 minutes.
Place the loaf pan on the grate at the bottom
level in the oven and bake at 180 °C with top
and bottom heat for about 45 minutes.
You can also prepare yeast dough in a UNOLD
Backmeister breadmaker.
Braided yeast bread
Ingredients:
Basic dough as above, plus 1 egg
Preparation:
Make a basic dough as described above, but
with one additional egg.
After the dough has been kneaded again, divide
into three parts, roll into long strips and braid
to form a loaf.
Cover the baking sheet with baking paper, place
the braided dough on baking sheet, brush on the
egg and let rise again.
Bake the braided bread at the second level from
the bottom at 180 °C with top and bottom heat
for about 45 minutes.
Black Forest cherry crown cake
Ingredients for a ring mould with a diameter of
26 cm:
Ingredients for the crust:
6 eggs, 4 TBSP warm water, 200 g sugar,
1 envelope vanilla sugar, 2 pinches cinnamon,
200 g flour, 1 TBSP cocoa powder, 1 TBSP corn
starch, 1 tsp baking powder
For the filling:
1 jar pitted sour cherries, 1/8 l kirsch, 1/8 l
cherry juice, 1 TBSP sugar, 1 envelope red cake
glaze, 1/4 l sweet cream, 1 envelope vanilla
sugar, 1 TBSP powdered sugar, 2 TBSP cocoa
powder
Preparation:
Separate the eggs and beat the egg yolk with
the water, sugar and vanilla sugar with an ESGE
hand blender or a mixer until very foamy.
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Beat the egg white until stiff and put on top of
the egg mass.
Combine the flour, cocoa powder, corn starch
and baking powder and sift over the egg mass.
Fold in carefully using a spatula.
Butter and flour a ring mould or a springform
pan with a „gugelhupf" insert.
Insert the grate at the bottom level in the oven
and place the cake pan on the grate.
Preheat the oven to 170 °C and bake about
45 minutes with top and bottom heat.
Insert the grate at the bottom level in the oven.
Place the cake pan on the grate and bake the
sponge about 45 minutes.
Then remove the sponge from the pan and let
cool (over night).
Mix the cherry juice, sugar and kirsch and keep
2 TBSP of this mixture for dissolving the cake
glaze powder. Heat the juice on the stove, add
the dissolved cake glaze and bring to a boil.
Remove the glaze from the heat and stir in the
cherries, keeping 16 for decoration. Allow the
®
filling to cool.
Slice the cake horizontally into three slices.
Whip the cream with the powdered sugar and
vanilla sugar until very stiff (use whip cream sta-
bilizer, if necessary).
Spread half of the cherry filling on the bottom
ring and top with 1/3 of the cream.
Place the middle ring on top of the first and
spread on the remaining cherries and 1/3 of the
cream.
Place the top ring on top and spread the entire
cake with cream.
Dust the crown cake with the cocoa and deco-
rate with the 16 cherries. Decorate with the re-
maining cream and chill.
chocolate mocha cake
Ingredients for a springform pan with a diameter
of 18 cm (single form)
Ingredients for the crust:
3 eggs, 100 g sugar, 1 envelope vanilla sugar,
1 tsp baking powder, 125 g flour, 25 g (1 TBSP)
corn starch
For the crème:
3 TBSP ground coffee, ¼ l boiling water, 200 g
sweet cream, 8 TBSP sugar, 3 TBSP corn starch,
350 g soft butter, 100 g grated semi-sweet cho-
colate, chocolate leaves and flakes
Preparation:
Separate the eggs and beat the egg yolk with the
sugar and vanilla sugar until very foamy.
Beat the egg white until stiff and put on top of
the egg mass. Combine the flour with the baking
powder and sift with the corn starch over the
batter. Fold in carefully.