Silvercrest SKV 1200 A1 - Shortcrust Pastry Recipe; Cake Mixture Recipe

■ 16 │ GB
│
CY
SKV 1200 A1
Shortcrust pastry
Ingredients:
■ 250 g wheat flour
■ 1/2 level tsp. baking powder
■ 100–125 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 1 egg
■ 125 g butter
NOTE
► Note the maximum filling quantity of 900 g
flour if you increase the quantity of this
recipe!
Preparation:
1) Mix the flour and baking powder in the
mixing bowl 6 and then add all of the other
ingredients.
2) Knead everything with the kneading hook 0
for approx. 1 minute initially at level 2, and
then for approx. 3 minutes at level 2–4.
3) Do not knead the dough for too long, as other-
wise the dough might become too soft.
4) Leave the dough to stand in the refrigerator for
half an hour and then work it into a flan base
or a small pastry.
5) To make a flan base, roll out two-thirds of the
dough and place it in a greased spring-form
cake pan.
6) Roll the remaining dough into a roll.
7) Place this roll as an edge on the dough and
press it against the edge using two fingers so
that an approx. 3 cm-high edge is created.
8) Prick the flan base with a fork several times.
9) Preheat the oven for approx. 5 minutes and
bake the shortcrust pastry for approx. 15–
20 minutes with top and bottom heat at
200–225°C.
Cake mixture
Ingredients:
■ 250 g soft butter or margarine
■ 250 g sugar
■ 1 packet of vanilla sugar
■ 1 pinch salt
■ 4 eggs
■ 500 g wheat flour
■ 1 pack baking powder
■ Approx. 125 ml milk
NOTE
► Note the maximum filling quantity of 900 g
flour if you increase the quantity of this
recipe!
Preparation:
1) Place all the ingredients in the mixing bowl 6
and stir everything with the beater w for half a
minute at level 1, then for 30 seconds at level
2 and approx. 5 minutes at level 4.
2) Grease the baking tin or line it with baking
paper.
3) Fill the baking tin and bake the mixture for ap-
prox. 50–60 minutes with top and bottom heat
at 175–200°C.
4) Before you take the cake out of the oven, you
should carry out a taste test: To do this, use a
wooden skewer to prick the middle of the cake.
If none of the mixture sticks to it, the cake is
ready.
5) Then turn the cake out onto a cake rack and
allow it to cool down.