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Sharp R-775 Manual

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BEBIDAS, POSTRES Y TARTAS
ESPAÑOL
Inglaterra
PASTEL DE CHOCOLATE
Chocolate Cake
Tiempo de cocción total: aprox. 12-15 minutos
Vajilla: molde de cake de vidrio, largo 22 cm
Fuente con tapa (capacidad 1 l)
Ingredientes
175 g de mantequilla o margarina
175 g de azúcar
3 huevos
175 g de harina
1 cucharadita de levadura química
2 cucharadas de cacao (20 g)
50 g de leche
50 g de avellanas picadas
75 g de perlas de chocolate
200 g de cobertura de chocolate negro
Sugerencia: Puede utilizar también mezclas
preparadas para pastel de chocolate.
1. Bata la mantequilla hasta que esté espumosa e
incorpore lentamente el azúcar. Añada poco a
poco los huevos y remueva bien. Mezcle la
harina, la levadura y el cacao y añádalos.
Añada la leche, las avellanas y las perlas de
chocolate y remueva todo bien.
2. Engrase el molde, introduzca la masa y hornee
9-10 min. 630 W
3. Compruebe con un palillo si el pastel está hecho.
Déjelo enfriar por completo en el molde.
4. Ponga la cobertura de chocolate en una fuente,
tape el recipiente y funda el chocolate.
3-5 min. 450 W
Remueva y cubra el pastel con la masa.
Francia
TARTA DE MANZANA A LA ALSACIANA
Tar te Alsacienne
Tiempo de cocción total: aprox. 17-22 minutos
Ingredientes
400 g de pastaflora lista para usar
500 g de manzanas peladas (2-3)
1 huevoi
50 g de azúcar
Un poco de canela
1. Extienda la masa hasta el tamaño del plato
giratorio, colóquela en el plato giratorio y
pínchela varias veces con un tenedor.
2. Corte las manzanas en gajos y distribúyalos
uniformemente sobre la masa. Bata el huevo y
pinte con él los gajos de manzana. Mezcle el
azúcar y la canela y espolvoréelos
uniformemente sobre la tarta.
10-12 min. 270 W después
7-10 min.
Alemania
LIMÓN CALIENTE
Tiempo de cocción total: aprox. 1 minuto
Vajilla: Vaso para té (150 ml Inhalt)
Ingredientes
100 ml de agua
Zumo de un limón
2-3 cucharaditas de azúcar
1. Ponga el agua y el zumo de limón en una taza y
caliente.
1 min. aprox. 900 W
Incorpore el azúcar según sus gustos.
11. R-775+785 Spanish CkBk 4/17/02 2:08 PM Page 253
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