Manual Miele H 5981 BP (page 62 of 80) (English)

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I. Quark and cream filling

Ingredients:

500 g quark

100 g sugar

Approx. 100 ml milk

3 tsp vanilla sugar

Juice of one lemon

12 leaves of white gelatine

500 ml double cream

To dust:

Icing sugar

Method:

Mix together the quark, sugar, milk,

vanilla sugar and lemon juice. Soak the

gelatine in cold water for about

10 minutes, squeeze the gelatine, then

dissolve it for 20 seconds using

microwave power at 450 W in the

microwave oven, or in a pan on a low

hob setting. Stir a little of the quark

mixture into the gelatine and when cool,

add this mixture to the remainder of the

quark mixture. Stir several times as it

thickens. When visible traces are left in

the mixture when you run a fork through

it, you can fold the stiffly whipped

cream into it. Place one round of cake

on a serving platter and spread some

of the quark mixture over it. Top with

another layer of the cake. Add some

more of the mixture, then top it with the

final piece of cake. Place in the

refrigerator to chill and then dust with

icing sugar before serving.

Tip

For a fruity variation, add about 300 g

of bottled and drained sour cherries or

mandarin orange segments to the

quark mixture.

II. Cappuccino filling

Ingredients:

100 g dark chocolate

6 leaves of white gelatine

80 ml espresso

500 ml double cream

6 tsp vanilla sugar

80 ml espresso

1 tbsp cocoa powder

To dust:

Cocoa powder

Method:

Melt the chocolate. Beat the cream until

stiff. Soak the gelatine in cold water for

about 10 minutes, then squeeze the

gelatine and dissolve it for 20 seconds

on 450 W in the microwave oven, or in a

pan on a low hob setting. Leave to cool.

Then stir half the espresso and half the

coffee liqueur into the gelatine and add

to the remaining whipped cream. Place

about 3 tablespoonfuls of the cream in

a separate bowl for topping the gateau

later. Divide the rest of the cream in half

and place in separate bowls. Add the

vanilla sugar to one half, and the

melted chocolate and cocoa powder to

the other.

Place one round on a serving platter

and drizzle with a little coffee liqueur

and espresso. Spread the chocolate

cream over this and top with another

layer of the cake. Drizzle with the

remaining liqueur and espresso.

Spread this with the vanilla-flavoured

cream, then top it with the final piece of

cake, Spread the rest of the cream over

the top and dust with a little cocoa

powder before serving.

Cakes

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Others manual(s) of Miele H 5981 BP

Miele H 5981 BP User Manual - English - 84 pages

Miele H 5981 BP User Manual - German - 96 pages

Miele H 5981 BP User Manual - Dutch - 84 pages

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Miele H 5981 BP Manual

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