![]() Sugar, 21% chocolate (sugar, cocoa mass, low-fat cocoa powder, cocoa butter, emulsifier (lecithins)), 20% chocolate powder (sugar, 32% cocoa powder), WHEAT FLOUR, 5,6% crushed cocoa beans, vegetable fats (palm, rape), baking powder (Raising agents disodium diphosphate and sodium hydrogen carbonate), emulsifier SOY LECITHIN, salt, May contain traces of PEANUTS, HAZELNUTS and MILK COMPONENTS August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld Sprinkle the cake with decorative sugar before serving.ĭr. Place the cake plate on the cake and turn it back. 3 Turn out Turn the cake onto a kitchen board or a flat plate lined with baking paper and peel off the baking paper. Let the cake cool in the mold on a wire rack. Use a table knife to loosen the edge of the cake immediately after baking. ![]() If you like your cake to be particularly moist, take it out of the oven after the first "successful" cooking test. Note: A longer baking time of just 1 minute affects the juiciness of the cake. The cake is done when there is no dough on the knife. To do this, pierce the center of the cake with a sharp knife. Make a cooking test towards the end of the baking time. Shelf: at the bottom Baking time: around 25-30 minutes. Put 2 baking tins on the wire rack in the oven. Pour the batter into the springform pan and smooth it out. Process everything with a mixer (stirring rods) briefly on the lowest, then on the highest speed in 2 minutes to a smooth dough. Top / bottom heat: about 200 ° C hot air: put about 180 ° C baking mixture in a mixing bowl, add softened butter or margarine and eggs. Oetker some grease baking paper And you add: 200g / 7 oz soft butter or margarine 4 eggs (size M) 1 Prepare and prepare the dough Grease the springform base and cover with baking paper. ![]() The package contains: 470 g baking mix for the dough An international specialty that brings a piece of France home.
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