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69
Dessert Min.
Créme Caramel 90 nein 20–40 2
Kompott (Äpfel, Zwetschgen,
Quitten usw.)
100 nein 10–15 2 oder
Std.
Joghurt cremig 40 nein 5–6 2
oder
Joghurt stichfest 40 nein 7–8 2
Kuchen, Cake
Min.
Cake, Gugelhopf (Schokola-
de,Möhren, Nuss, Marmor
usw.)
A13 150–170 ja 50–70 1
Torte (Schokolade, Möhren,
Nuss usw.)
A14 150–170 ja 30–50 1
Bisquittorte A14a 160–170 ja 30–40 1
Bisquitrolle 170–180 ja 8–12
1
1+3
Linzertorte A14 150–170 ja 40–50 1
Mürbeteig blindbacken 170–180 ja 20–25 1
Mürbeteig mit Früchten A10 170–180 ja 40–50 1
Rosenkuchen, Hefekranz,
Russenzopf
A12 180–200 nein 30–40 1
170–190 nein 25–35 1
Luzerner Lebkuchen A14 150–160 ja 50–60 1
Blechkuchen A13 170–190 ja 25–35
1
1+3
Apfelstrudel 170–190 ja 30–40 1
Baiser-Kuchen 130–140 ja 25–35 1
Baiser-Boden 140–160 ja 15–20 1
˚C
˚C
A
˚C
69


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