Silvercrest SKM 550 A1 Guida Al Funzionamento
- 17 -
Sponge pastry
Ingredients:
3 Eggs
3 - 4 tbsp Water, hot
150 g Sugar
1 pkt of Vanilla sugar
100 g Flour of type 405
100 g Corn starch
2-3 levelled tsp of Baking powder
3 Eggs
3 - 4 tbsp Water, hot
150 g Sugar
1 pkt of Vanilla sugar
100 g Flour of type 405
100 g Corn starch
2-3 levelled tsp of Baking powder
Oven:
Shelf height:
Shelf height:
2
Heating:
E: Upper and lower heat
175 - 200°
G: Mark 2 - 3
(preheat for 5 minutes)
175 - 200°
G: Mark 2 - 3
(preheat for 5 minutes)
Baking time:
20 - 30 minutes
Preparation:
• Line the bottom of a springform pan (diameter:
• Line the bottom of a springform pan (diameter:
28 cm) with baking paper.
• Do not grease the edge, as the surface will then
not be evenly smooth and browned..
• Whisk the whole eggs in the mixing bowl and
add the hot water.
• Then beat the mixture at the highest level with
the whisk for about 1 minute until fluffy.
• Stir in the sugar and vanilla sugar and beat the
mixture for a further two minutes at the highest
level.
level.
• Mix the flour, cornstarch and baking powder
together and sift half of it onto the creamed eggs,
then briefly stir everything at Level 1.
then briefly stir everything at Level 1.
• Then stir in the remaining flour in the same way
and fill the pastry into the prepared springform.
• Bake it at once.
Sponge pastry