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Food Processor
STM 40WH / STM 41GR / STM 42BL / STM 43OR
STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS
EN
EN-19
2014
11/2014
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of a cup of caster sugar
1 cup (150 g) of medium-fi ne fl our with baking powder, sieved
3 tablespoons of water
Use the whisk A2.
Set the speed level to 8 and whisk up the egg whites into a thick foam. Reduce the speed level to
1 and slowly add sugar until the foam thickens and stops to be smooth.
Add the egg yolks and mix carefully.
Set the speed level to 1 and intermittently add fl our and water. Whisk until the ingredients
combine.
Pour the dough into a pre-prepared greased and fl oured baking pan.
Bake in a preheated oven at 180 °C for approx. 20–25 minutes.
Allow the baked sponge cake to cool down on a metal rack.
Vanilla batter dough cake
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
2 egg
2 cups (300 g) of medium-fi ne fl our with baking powder, sieved
¾ of a cup of milk
Use the beater A3.
Set the speed to 8 and beat the butter together with sugar until the mixture is fl uffy and smooth.
Add the vanilla essence, eggs one after the other and beat them thoroughly.
Reduce the speed to 2 and slowly intermittently add fl our and milk and beat until a smooth dough
forms.
Pour the dough into a pre-greased and fl oured baking pan with a diameter of 22 cm.
Bake in a preheated oven at 180 °C for approximately 45–50 minutes or until the dough is golden
in colour.
Allow the baked cake to cool down on a metal platter.
Butter biscuits (approx. 40 pcs)
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
1 egg
2 cups (300 g) of medium-fi ne fl our
1 teaspoon of baking powder
Use the beater A3.
Set the speed to 8 and beat the butter until smooth. Add sugar, vanilla essence and the egg. Beat
until a light smooth mixture is created.
Mix the fl our and the baking powder.
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