Swiss apple cake
Makes 20 slices (H 6x9x: 40 slices)
Dough ingredients
250 (500) g flour
80 (160) ml water
100 (200) g margarine
Topping ingredients
900 (1800) g fruit (berries, peaches,
cherries, apples etc.)
Ingredients for the topping
175 (350) ml double cream
4 (8) tbsp sugar
2 (4) eggs
Method
Rapidly knead the flour, margarine and
water to a smooth dough then place in
the refrigerator to chill for an hour.
Mix together the ingredients for the
topping and drain the fruit.
Roll the dough out thinly and place on
the baking tray. Lift the sides and roll
them to make an edge around the
pastry.
Start the Automatic programme.
Arrange the fruit on the pastry, then
spread the topping over and place in
the pre-heated oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Swiss apple cake
Shelf level See display
Programme
duration
approx. 46 approx.
35
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 210–230 180–200
Pre-heat Yes
Heating-up phase Normal
Crisp function On
Shelf level 1
Duration 30–40 35–45
Baking
51
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