471009 2007-07 Prinzessin Lillifee Backset recipe ... - RBV Birkmann

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Kirsch-Halbgefrorenes, Du benötigst: 100 g (= lila Stern) Abgetropfte Kirschen 150 ml (= Kuchen) Vollmilchjoghurt 1 EL Zitrone 10 g (= rosa Stern) Puderzucker Lasse die Kirschen auf einem Sieb abtropfen. Gib den Joghurt und den Zitronensaft in eine Schüssel und püriere alles mit dem Handmixer oder einem Pürierstab zu einer glatten Creme. Mit dem Puderzucker schmeckst Du die Masse ab. Gib dann alles in Deine Backform und lasse die Creme wenigstens vier Stunden im Tiefkühlfach gefrieren. Marzipan-Sterne und Schmetterlinge zum Dekorieren, Du benötigst: 25 g Marzipanrohmasse (1/8 Packung) 10 g (= rosa Stern) Puderzucker Rote Lebensmittelfarbe Verknete das Marzipan mit dem Puderzucker und wenigen Spritzern roter Lebensmittelfarbe. Rolle die Masse dünn aus und steche mit den Ausstechern Schmetterlinge und Sterne aus, die Du zum Dekorieren aller Kuchen und Desserts verwenden kannst. Du kannst alle Desserts beliebig mit Früchten, den Marzipan-Schmetterlingen und -Sternen und Schokoraspeln dekorieren. Ganz prinzessinnenhaft wirkt es, wenn Du ein Stück des Desserts oder des Kuchens auf einen fl achen Teller legst, daneben eine Soße und Früchte dekorierst und mit Deinem Mehlsieb etwas Puderzucker über das Dessert oder den Kuchen und den Teller stäubst. English Princess Lillifee‘s favourite recipes for cakes and desserts With these easy-to-follow recipes and your Princess Lillifee Baking Set you can make fantastic cakes, desserts and even ice cream! Before fi rst use wash all parts of your new Princess Lillifee Baking Set with warm water and a mild washing-up liquid. When you have fi nished making your cakes and desserts you should wash everything up by hand, apart from the pink baking mould and your measuring cup (which you can also use as a cup to drink from) which you can put in the dishwasher. The measuring cup has a scale for millimetres and a scale with Princess Lillifee symbols. The recipes tell you the right quantities using both of these scales. See which of the scales you like working with best. Have fun! Princess Lillifee
Cakes This is how to proceed with all cakes: make the dough as instructed in the following recipes, make sure to always grease the mould with butter or margarine before putting the dough into the mould. Let the oven heat up to 180 °C while you are making the dough. All cakes require top and bottom heat for approximately 30 – 40 min. To see whether your cake is ready pierce it with a wooden skewer; if dough sticks to the skewer you should leave it in the oven a bit longer; if the skewer is clean, the cake is done. Take it out of the oven (be careful: it’s very hot!) and then wait another 15 min. before tipping the cake over onto a plate and lifting off the mould. Wait another 30 min. before decorating it. Ring cake (Gugelhupf), You will need: 50 g (= yellow star) Melted butter, 50 g (= ring) Icing sugar, 1 Egg, 50 g (= orange star) Flour Melt the butter in a small saucepan on the cooker at low heat and pour the amount into your measuring cup. Now sift the icing sugar into a mixing bowl using your fl our sifter. Add the lightly beaten egg and the butter to the icing sugar and mix everything with a hand mixer to a smooth mass. Sift in the fl our gradually until all of the ingredients form an even dough. Chocolate cake, You will need: 1 Egg, 50 g (= ring) Icing sugar, ½ bar (50 g) White chocolate, 25 g (= blue star) Ground hazelnuts, 25 g (= green star) Flour, 1 large pinch Baking powder, 1 large pinch Cinnamon, 1 pinch Salt Whisk the egg in a bowl and sift in the icing sugar, cut the chocolate into very small pieces and add to the egg mixture. Mix everything together and gradually sift in the fl our and the baking powder. Fold in the hazelnuts and fi nally add the cinnamon and salt. Cherry cake, You will need: 1 Egg, 25 g (= yellow star) Icing sugar, 50 g (= orange star) Flour, 1 tablespoon vegetable oil 1 large pinch Baking powder, 1 pinch Salt, 12 Cherries without their stones Whisk the egg in a bowl and sift in the icing sugar. Mix it with the oil. Gradually sift in the fl our and the baking powder, add the salt and mix the dough. As the last step, carefully fold in the cherries using the mixing spoon. Icing the cakes, with icing sugar: 50 g (= ring) Icing sugar, 2 teaspoons Vegetable oil, 2 teaspoons Water, 1 teaspoon Cherry juice (or a few drops of food colouring) Sift the icing sugar into a cup using your fl our sifter and mix the sugar with the vegetable oil, water and cherry juice. Only add just enough water to allow the icing to be spread, don’t let it become liquid. Now you can coat your cake using a brush. Icing the cakes, with chocolate: ½ bar (50 g) White chocolate Melt the chocolate in a double saucepan or water bath. To do this, hang a small saucepan into a bigger saucepan and fi ll the bigger saucepan with some water without letting it touch the smaller saucepan. Heat the water on the cooker – but don’t boil – and let the chocolate melt. Now you can colour the chocolate with some red food colouring and coat the cake with it.
Page 1 and 2: Lieblingsrezepte Favourite recipes
Page 3: Schlage das Ei in einer Schüssel a
Page 7 and 8: France Les recettes préférées de
Page 9 and 10: Égoutte les cerises dans une passo
Page 11 and 12: Dessert Gelato alla frutta, Ecco co

471009 2007-07 Prinzessin Lillifee Backset recipe ... - RBV Birkmann

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