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mandarin oranges, 100 g powdered su-
gar, 1 TBSP lemon juice
Preparation:
Beat the margarine with the sugar, vanil-
la sugar and 4 TBSP lemon juice until
foamy. Stir the hazelnuts and the flour
with the baking powder into the batter.
Drain the mandarin oranges and fold ca-
refully into the batter. Fill the batter into
the greased cake pan. 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 30 mi-
nutes with top and bottom heat. Remove
the cake from the pan and let cool. Mixed
the powdered sugar and lemon juice and
spread this frosting on the cake.
Baked apples in puff pastry
Ingredients:
4 small apples, 1 TBSP raisins, 1 TBSP
slivered almonds, 1 pinch cinnamon,
1 TBSP rum, 8 sheets frozen puff pastry
dough, 1 egg
Preparation:
Thaw out the puff pastry dough. Mix the
raisins, cinnamon and almonds with the
rum and set aside.
Peel and core the apples. Fill with the
raisin mixture. Separate the egg. Place
the thawed pastry dough sheets next to
each other (4+4). Brush the edges with
egg white, overlap the sheets somewhat
and press together. Cut this large sheet
of dough into 4 equal pieces. Wrap each
apple in a piece of the dough and cut
off the edges. Cut leaves and flowers
from the remaining dough for decorati-
on. Brush the dough with egg yolk, place
on baking paper on the baking sheet and
bake at 180 °C with top and bottom heat
for about 35 minutes.
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Cream puffs and éclairs
Ingredients for the choux pastry:
1/8 l water, 75 g flour, 1 pinch salt, 25 g
butter, 2 eggs, baking paper
Suggestions for fillings:
Filling 1:
1/4 l milk, 1/2 envelope chocolate pow-
der, 1 heaped tsp instant coffee, 2 TBSP
sugar, 1 tsp gelatin, 1/8 l whipped cream
Filling 2:
1 jar sour cherries, 1 envelope red cake
glaze, 2 TBSP sugar, 1/8 l whipped
cream
Preparation:
Bring the water and salt to a boil in a
saucepan. Stir in the flour with a coo-
king spoon. Continue stirring at low heat
until a ball of dough forms which no lon-
ger sticks to the bottom of the pan. Let
cool 5 minutes and put in a high-walled
container. Whisk the eggs and mix into
the dough ball. This is easiest to do with
the multi-blade of an ESGE hand blen-
der. You may not need all of the egg. The
choux pastry dough is done when it is
very satiny and can easily be pulled from
the blender or spoon. Cover the baking
sheet with baking paper. Preheat the
oven to 230 °C (top and bottom heat) for
about 5 minutes. Fill the dough into a
decorating bag. For cream puffs, make
rosettes with a diameter of 4 cm. For éc-
lairs, make three strips of 4 cm each,
two next to each other and one on top.
Insert the baking sheet at the second le-
vel from the bottom and bake the cream
puffs or éclairs at 180°C with top and
bottom heat for about 15-20 minutes.
Cut the cream puffs or éclairs in half
while still hot. For the 1st filling: Bring
the milk with the instant coffee and su-
gar to a boil and add the gelatin dissol-
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