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EXAMPLES OF RECIPES
Plain cake (basic recipe), level 1-4
Ingredients:
200 grams butter or margarine, 200 grams sugar, 1 sachet vanilla sugar, 1 pinch salt, 4 eggs, 400
grams wheat flour, 1 sachet baking powder, about 1/8 litre milk.
Preparation:
Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the mixer for 3
seconds on level 1, then for about 3 minutes on level 2. Grease a baking tin or line with baking pa-
per. Fill with the mixture and bake. Before the cake is removed from the oven, test for doneness by
pricking the centre of the cake with a knife. The knife blade should be clean, the cake is cooked. Turn
the cake out onto a cake rack and allow to cool.
Traditional oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200℃; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g sultanas or 100g nuts or 100g
grated chocolate. In fact, the possibilities are endless.
Flax bread rolls, level 1-4
Ingredients:
500-550g wheat flour, 50g flaxseed, 3/8 litre water, 1 yeast cube (40g), 100g low fat curd, well drained,
1 tsp salt. For the coating: 2 tbsp. water.
Preparation:
Soak the flax seeds in 1/8 litre of warm water. Transfer the remaining 1/4 litre of warm water to the
mixing bowl, crumble the yeast, add the curd and mix with the dough hook on level 2. The yeast must
be completely dissolved. Put the flour with the soaked flaxseed and the salt into the mixing bowl.
Knead thoroughly on level 1, then move to level 3 and continue kneading for 3-5 minutes. Cover the
mixture and leave to rise in a warm place for 45-60 minutes. Knead thoroughly once more, remove
from bowl and form sixteen rolls. Cover the baking tray with damp baking paper. Place the rolls on
the baking tray and leave to rise for 15 minutes. Coat with warm water and bake.
Traditional oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220℃ (preheated for 5 minutes), gas oven level 2-3
Baking time: 30-40 minutes
Chocolate cream, level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate, 3 eggs, 50-60g sugar, 1 pinch salt, 1 sachet vanilla
sugar, 1 tablespoon cognac or rum, chocolate chips.
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from bowl and place somewhere
to cool. Melt the chocolate coating according to the instructions on the packet or in the microwave
at 600W for 3 minutes. Meanwhile, beat the eggs, sugar, vanilla sugar, brandy or rum and salt in the
mixing bowl with the whisk on speed 2 to form a mousse. Add the melted chocolate and mix in evenly
at speed 5-6. Leave some of the cream for decoration. Add the rest of the cream to the creamy mixture
and fold in briefly using the pulse function. Decorate the chocolate cream and serve chilled.
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