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Ananaskuchen
Teig:
2 Eier
80 g Zucker
1
1
/
2
reife Bananen
30 g Raspelschokolade
100 g Mehl
3
/
4
Teel. Backpulver
Belag:
1 Dose Ananasstücke
(Abtropfgewicht 240 g)
1
1
/
2
Eßl. brauner Zucker
1
1
/
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 Drehteller
stellen. Ananaskuchen mit 450 Watt +
Grill in etwa 10 Minuten goldgelb ga-
ren. In 8 Stücke schneiden.
Pro Portion: 1108 kJ / 265 kcal, E 5 g,
F 5 g, KH 50 g.
Schnelle Mandeltorte
Teig:
100 g Mehl
1
/
2
gestr. Tee. Backpulver
75 g Butter oder Margarine
30 g Zucker
Belag:
75 g Butter
100 g Mandelkerne, gehackt
1
/
3
Fläschchen Bittermandel-Aroma
30 g Zucker
1
/
2
Päckchen Vanillinzucker
75 ml Sahne
Zum Bestreichen:
50 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 Drehteller
stellen und den Teig mit 450 Watt + Grill
etwa 4 Minuten vorgaren. Für den Be-
lag die Butter schmelzen, die übrigen
Zutaten zufügen, verrühren und etwa 5
Minuten schwach kochen lassen. Diese
Mandelmasse heiß auf dem Teig vertei
-
len. Die Gourmet-Platte auf den Dreh
-
teller stellen und die Mandeltorte mit
450 Watt + Grill in etwa 5 Minuten gold
-
gelb backen. Etwas abkühlen lassen,
dann mit der verrührten Aprikosenkonfi
-
türe bestreichen. In 8 Stücke schnei
-
den.
Pro Portion: 2017 kJ / 482 kcal, E 6 g,
F 35 g, KH 34 g.
Gourmet-Platte
34
34


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