Basic Recipe For Shortcrust Pastry; Basic Recipe For Sponge Cake - Silvercrest SKM 650 A1 Operating Instructions Manual

Basic recipe for shortcrust pastry

Ingredients
250 g plain flour
125 g cold butter
Pinch of salt
1 egg
150 g sugar
Preparation
Place all ingredients in the mixing bowl 6
♦
and knead with the beater w at level 3 for
approx . 2–3 minutes until a crumbly dough
is formed .
Refrigerate this for 30 minutes .
♦
Preheat oven to 200°C .
♦
Grease a springform tin and sprinkle lightly
♦
with flour .
Roll out the dough between two pieces
♦
of cling film (approx . 30 cm in diameter),
remove cling film and place dough into the
springform tin .
Bake at 200°C (bottom/top heat) for
♦
15 minutes .
■ 48 │ GB │ MT

Basic recipe for sponge cake

Ingredients
250 g butter
250 g sugar
1 sachet of vanilla sugar
250 g plain flour
4 eggs
½ sachet baking powder
Preparation
Put butter, sugar and vanilla sugar in the
♦
mixing bowl 6 and stir with the beater w
at level 3–5 until fluffy .
Add the eggs one after the other and con-
♦
tinue stirring until everything is well mixed .
Add the flour and baking powder and mix
♦
everything into a smooth dough .
Grease a rectangular cake tin (approx . 30
♦
cm) and add the dough .
Bake at 180°C (bottom/top heat) for ap-
♦
prox . 50–60 min .
SKM 650 A1