Miele H 5081 BP User Instructions page 69
Baking, roasting, grilling defrosting, cooking automatic programmes
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Also See for H 5081 BP:
- Operating and installation manual (84 pages) ,
- Operating and installation instruction (84 pages)
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I. Quark and cream filling
Ingredients:
500 g quark
100 g sugar
Approx. 100 ml milk
2 tsp vanilla sugar
Juice of one lemon
12 leaves of white gelatine
500 ml cream
To dust:
Icing sugar
Method:
Mix together the quark, sugar, milk,
vanilla sugar and lemon juice. Soak the
gelatine in cold water for about 10
minutes, squeeze the gelatine, then
dissolve it for 20 seconds using
microwave power at 450 W in the
microwave oven, or in a pan on a low
hob setting. Stir a little of the quark
mixture into the gelatine and when cool,
add this mixture to the remainder of the
quark mixture. Stir several times as it
thickens. When visible traces are left in
the mixture when you run a fork through
it, you can fold the stiffly whipped
cream into it. Place one round of cake
on a serving platter and spread some
of the quark mixture over it. Top with
another layer of the cake. Add some
more of the mixture, then top it with the
final piece of cake. Place in the
refrigerator to chill and then dust with
icing sugar before serving.
Tip
For a fruity variation, add about 300 g
of bottled and drained sour cherries or
mandarin orange segments to the
quark mixture.
II. Cappuccino filling
Ingredients:
70 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml double cream
4 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
To dust:
Cocoa powder
Method:
Melt the chocolate. Beat the cream until
stiff. Soak the gelatine in cold water for
about 10 minutes, then squeeze the
gelatine and dissolve it for 20 seconds
on 450 W in the microwave oven, or in a
pan on a low hob setting. Leave to cool.
Then stir half the espresso and half the
coffee liqueur into the gelatine and add
to the remaining whipped cream. Place
about 3 tablespoonfuls of the cream in
a separate bowl for topping the gateau
later. Divide the rest of the cream in half
and place in separate bowls. Add the
vanilla essence to one half, and the
melted chocolate and cocoa powder to
the other.
Place one round on a serving platter
and drizzle with a little coffee liqueur
and espresso. Spread the chocolate
cream over this and top with another
layer of the cake. Drizzle with the
remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final piece of
cake, Spread the rest of the cream over
the top and dust with a little cocoa
powder before serving.
Cakes
69
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