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Ananaskuchen
Teig:
2 Eier
120 g Zucker
2 reife Bananen
45 g Raspelschokolade
150 g Mehl
1 Teel. Backpulver
Belag:
1 Dose Ananasstücke
(Abtropfgewicht 340 g)
2 Eßl. brauner Zucker
2 Eßl. Kokosraspel
Eier und Zucker schaumig rühren. Die
Bananen mit einer Gabel zerdrücken
und zur Eimasse geben. Das mit Back-
pulver und Raspelschokolade ver-
mischte Mehl unterrühren. Den Teig in
die Gourmet-Platte streichen. Die abge-
tropften Ananasstücke auf dem Teig
verteilen, mit Zucker und Kokosraspeln
bestreuen. Platte auf den Drehboden
stellen. Ananaskuchen mit 600 Watt +
Grillstufe 3 in etwa 10 Minuten goldgelb
garen. In 8 Stücke schneiden.
Pro Portion: 1108 kJ / 265 kcal, E 5 g,
F 5 g, KH 50 g.
Schnelle Mandeltorte
Teig:
150 g Mehl
1 gestr. Tee. Backpulver
100 g Butter oder Margarine
50 g Zucker
Belag:
100 g Butter
150 g Mandelkerne, gehackt
1
/
2
Fläschchen Bittermandel-Aroma
50 g Zucker
1 Päckchen Vanillinzucker
100 ml Sahne
zum Bestreichen:
75 g Aprikosenkonfitüre
Mehl, Backpulver, Fett und Zucker zu
einem glatten Teig verkneten. Den Teig
in eine Gourmet-Platte geben, dabei ei-
nen etwa 1 cm hohen Rand ausbilden.
Die Gourmet-Platte auf den Drehboden
stellen und den Teig mit 600 Watt +
Grillstufe 3 etwa 4 Minuten vorgaren.
Für den Belag die Butter schmelzen,
die übrigen Zutaten zufügen, verrühren
und etwa 5 Minuten schwach kochen
lassen. Diese Mandelmasse heiß auf
dem Teig verteilen. Die Gourmet-Platte
auf den Drehboden stellen und die
Mandeltorte mit 600 Watt + Grillstufe 3
in etwa 5 Minuten goldgelb backen. Et
-
was abkühlen lassen, dann mit der ver
-
rührten Aprikosenkonfitüre bestreichen.
In 8 Stücke schneiden.
Pro Portion: 2017 kJ / 482 kcal, E 6 g,
F 35 g, KH 34 g.
Gourmet-Platte
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