55
D
E
S
S
E
R
T
S
INGREDIENTS
3eggs
200grsugar
100grbutter
100grcreamcheese
200grflour
1sachetofbakingpowder
150grfruitsoftheforest
Bakingpaper
METHOD
Beattogetheralltheingredients,
exceptthefruitsoftheforest.
Placethebakingpaperinthetray,
addthemixtureandletthefruitsfall
evenlyontop.
SettheOvenMenufor45minutes.
FRUITS OF THE FOREST PIE
Servings: 4
INGREDIENTS
1coconutyoghurt
100mloliveoil
250grflour
250grsugar
3eggs
1pinchofsalt
1sachetof“Royal”baking
powder
100grgratedcoconut
Bakingpaper
METHOD
Mixtheflourwiththedrybaking
powderandsetaside.
Beattheeggyolks,addtheoil,sugar,
gratedcoconutandapinchofsalt.
Addtheyoghurtandtheflourand
bakingpowdermixture.Beattheegg
whitesandaddtothemixfoldingin
carefully.
Placethebakingpaperinthetrayand
pourthemixtureontop.SettheOven
Menufor45minutes.
COCONUT CAKE
Servings: 6
INGREDIENTS
2eggs
4measuresflour
2measuressugar
2measuresmilk
1measureoliveoil
1lemonyoghurt
2bakingpowdersachets,
150grchocolate
chips
* Cupcake moulds, oven-proof
METHOD
Beatalltheingredientstogetherwell,
exceptthechocolatechips.
Placethemouldsintothe
ProgrammablePan’stray,fillthe
mouldswiththemixtureuptothe
middle.
Addasmanychocolatechipstoeach
cupcakeasyoulike.SettheOven
Menu10-15minutes.
Repeattheprocessasmanytimesas
necessary,untilyoufinishthemixture.
Leavetocoolontherack.
CHOCOLATE CHIP CUPCAKES
Servings: 4
SPANISH STYLE CUSTARD
Servings: 4
INGREDIENTS
15grcornflour160grsugar
Cinnamonstick
Cinnamoninpowder
500mlmilk
4eggyolks
* Oven-proof mould
METHOD
Beatalltheingredients,exceptthe
cinnamonstickandcinnamonpowder,
together.
Pourthemixtureintothemould.
Placetherackintothetray,putthe
mouldwiththemixtureontopandadd
thecinnamonstick.Pourwaterinto
thetrayuntilitcovershalftheheight
ofthemould.SetCookMenuatLow
Pressurefor4minutes.
Beforeservingsprinklewithcinnamon
powder