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SKV 1200 B2
4) Heat the fat and use a small ladle to add some
batter in the pan . (Only as much as is needed
to thinly cover the pan bottom .)
5) Fry the pancakes until golden brown on both
sides and serve hot .
Sponge mixture
Ingredients:
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3 eggs
■
3–4 tablespoons of hot water
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150 g sugar
■
1 packet of vanilla sugar
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100 g flour, type 405
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100 g corn starch
■
2–3 level tsp . baking powder
Preparation:
1) Spread baking paper out on the bottom of a
spring-form cake pan (diameter: 28 cm) . Do
not grease the edge, as otherwise the surface
is not uniformly smooth and browned .
2) Beat the whole eggs in the mixing bowl
6
and
add hot water .
3) Then beat all the ingredients together for about
1 minute at the highest level with the beater
w
until frothy .
4) Stir in the sugar and vanilla sugar and beat
everything for 2 minutes on the highest level .
5) Mix the flour, corn starch and baking powder
and sieve half of it on to the egg mixture, stir-
ring everything briefly at level 4 .
6) Then stir in the rest of the flour in the same way
and fill the dough into the prepared spring-
form cake pan .
7) Bake everything immediately in the preheated
oven with top and bottom heat at 175–200°C
for approx . 20–30 minutes .
Shortcrust pastry
Ingredients:
■
250 g wheat flour
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1/2 level tsp . baking powder
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100–125 g sugar
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1 packet of vanilla sugar
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1 pinch salt
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1 egg
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125 g butter
Preparation:
1) Mix the flour and baking powder in the
mixing bowl
6
and then add all of the other
ingredients .
2) Knead everything with the kneading hook
0
for approx . 1 minute initially at level 2, and
then for approx . 3 minutes at level 2–4 .
3) Do not knead the dough for too long, as other-
wise the dough might become too soft .
4) Leave the dough to stand in the refrigerator for
half an hour and then work it into a flan base
or a small pastry .
5) To make a flan base, roll out two-thirds of the
dough and place it in a greased spring-form
cake pan .
6) Roll the remaining dough into a roll .
7) Place this roll as an edge on the dough and
press it against the edge using two fingers so
that an approx . 3 cm-high edge is created .
8) Prick the flan base with a fork several times .
9) Preheat the oven for approx . 5 minutes and
bake the shortcrust pastry for approx . 15–
20 minutes with top and bottom heat at
200–225°C .
