Manual Rommelsbacher BGE1580E (page 21 of 34) (English, German)

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Kirschmufﬁns

150 g eingekochte, entsteinte Sauerkirschen

2 EL gemahlene Haselnüsse

3 EL Zucker

2 EL Mehl

1 Eigelb

1 EL warmes Wasser

1 Eiweiß

1 EL kaltes Wasser

15 Papierbackförmchen (ø 7 cm)

Eigelb, warmes Wasser und Zucker schaumig schlagen. Eiweiß und kaltes Wasser steif schlagen und unter

die Schaummasse ziehen. Mehl und Nüsse vermischt unterheben. Abgetropfte Kirschen untermischen.

Jeweils zwei Backförmchen ineinander stellen. Teig gleichmäßig in den Förmchen verteilen. Förmchen auf

ein Bratblech oder in eine Mufﬁnform stellen und im vorgeheizten Backofen bei 180 °C ca. 20 Minuten

backen.

Quark-Auﬂauf

1 Apfel

etwas Zitronensaft

1 Ei

125 g Quark

1 - 2 EL Milch

1 EL Honig

1 EL gehackte Mandeln

Fett für die Form

Den Apfel schälen, vierteln, Kernhaus entfernen und in dünne Scheiben schneiden, mit Zitronensaft

beträufeln. Eigelb mit Quark, Milch und Honig verrühren. Das Eiweiß steif schlagen und zusammen mit den

Apfelscheiben unter die Quarkmasse heben. Masse in eine gefettete Auﬂaufform füllen und bei 180 °C ca.

35 Minuten backen. Anschließend mit gehackten Mandeln bestreuen.

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Rommelsbacher BGE1580E Manual

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