Philips Aluminium Collection Centrifugeuse - Manuel (Page 11)

2 Grease a spring-release cake tin lightly with butter and build the cake by covering the bottom
and sides of the mould with sponge fingers slightly moistened with the tinned pineapple
syrup. Then add a layer of cream and another layer of sponge fingers and so on. Finish with a
layer of cream. Cool the cake in refrigerator for three hours and then remove it from the
cake tin.
3 Make caramel by boiling sugar and water. Decorate the cake with pineapple slices, maraschino
cherries and caramel threads.
Carrot, apple & pineapple cake
- 200g carrot
- 200g pineapple
- 200g apple
- 1 cup coconut (grated)
- 3 cups flour
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 1 cup sugar
- 1 cup honey
- 4 eggs
- 1 cup oil
- 1 packet vanilla sugar
- 1 cup chopped nuts
1 Juice the carrot, pineapple and apple pieces. Use the pulp collected in the pulp container.
2 Mix carrot, pineapple and apple pulp. Add honey, sugar, oil and vanilla sugar and blend well. Sift
in the dry ingredients until just blended in.
3 Stir in coconut and nuts. Pour into a greased cake tin. Bake at 160°C for approximately 45-55
minutes.
Note: This mixture also makes great muffins. Fill muffin tins 3/4 full and bake for 40 minutes.
Horseradish soup
Ingredients:
- 80g butter
- 1 liter vegetable broth
- 50ml horseradish juice (approx. 1 root)
- 250ml whipping cream
- 125ml white wine
- Lemon juice
- salt
- 3-4 tbsps flour
1 Peel the horseradish with a knife.
2 Juice the horseradish.
Note: This appliance can process 3kg of horseradish in approx. 2 minutes (not including the time required
to remove the pulp). When you juice horseradish, switch off and unplug the appliance and remove the
pulp from the pulp container, the lid and the sieve after you have processed 1kg. When you have finished
processing the horseradish, switch off the appliance and let it cool down to room temperature.
3 Melt the butter in a pan.
4 Slightly sauté the flour.
EnglisH 11