Gastroback 42443 - Recipes; Cinnamon Cakelets

EN
55
CINNAMON CAKELETS
• 3 Eggs, egg whites and yolk separated
• 2 teaspoons ground cinnamon
• 1 teaspoon spice mixture for ginger bread
• 1 tablespoon cacao powder
• 1/2 ampoule butter vanilla
• 1/2ampoulerumavour
• 30 - 40 g caster sugar
• 1 pinch of salt
• 150gplainour
• 150 ml low-fat milk
• 30 - 60 g dark chocolate coating
• 40 g icing sugar
To taste - almonds, choc curls, peanut halves, marzipan leaves, or others.
INGREDIENTS FOR THE DOUGH:
INGREDIENTS FOR DECORATION:
PREPARATION:
DOUGH
1. Separate yolks and egg whites. Whisk the egg whites until they are stiff and shiny.
2. Whiskyolks,salt,sugar,spices,milk,andavoursuntiltheyarefrothy.
3. Addtheourtotheyolkmixtureandstiruntilasmooth,glutinousmixtureisgenerated.Ifrequired,addalittlemilkorsomemore
our,ifthemixtureistooheavyortoorunny.
4. Via a table spoon, fold in the egg whites. Put the appliance into operation.
5. When the green ready indicator illuminates, pour a portion of the cake mixture into the wells of the lower heating plate. Close the
lid and leave the appliance bake the mixture for approx. 3 minutes.
6. Removethecinnamoncakelets,placingthemontoacakerack.Immediatelythereafter,youmayllthenextportionofcakemixture
into the wells.
7. Leave the cakelets cool down.
COATING
8. Melt the chocolate in a bain-marie.
9. Cover each cakelet with a thin layer of chocolate and press a piece of decoration (almond, peanut half, or others) into the chocolate
while the coating is still soft.
10. Via a sieve, spread a little icing sugar onto the chocolate coating.
RECIPES
TIP - The appliance will bake almost each type of cake dough. Simply make the dough somewhat more runny than usual.
There is no need to add baking powder, when beating the egg whites, and folding them into the dough just before baking.