Cuisinart TOB-60 Series - Manual (Page 23)

22
2 teaspoons pure vanilla extract
½ cup whole milk
Glaze:
6
tablespoons heavy cream
¼ teaspoon pure vanilla extract
pinch table salt
½ tablespoon light corn syrup
3 ounces white chocolate, chopped
Preheat a Cuisinart ® Convection Toaster Oven Broiler to 350°F on the con-
vection bake setting with the rack in position A . Coat a 9-inch cake pan
with nonstick cooking spray; lightly dust with flour . Reserve .
In a small bowl, stir together the flour, cream of tartar, baking soda, salt and
cinnamon; reserve . Add the butter to the bowl of the Cuisinart® Stand
Mixer fitted with the flat mixing paddle . Beat until the butter is softened and
creamy . With the unit running, slowly add the sugars; beat until light and
fluffy . Add one third of the egg whites at a time, being sure not to add
another one until the previous is completely mixed . Add the vanilla and mix
to combine . With the unit running on the lowest speed, add half of the dry
ingredients . Mix until the batter is streaky with flour and then add half of the
milk . Continue with the remaining dry ingredients and carefully mix until no
more flour is visible .
Pour batter into prepared pan . Bake for about 25 to 30 minutes, or until a
cake tester comes out clean and the top of the cake springs back to the
touch . Cool in pan for 10 minutes; remove and then cool completely on a
wire rack .
Prepare the white chocolate glaze . In a small saucepan, add the cream,
vanilla, salt and corn syrup and set over medium-low heat . Place the
chopped chocolate in a small mixing bowl; reserve . Once the cream mixture
just comes to a boil, pour it over the chopped chocolate . Let the mixture
rest for a few minutes, and then whisk to combine . Pour the glaze over the
cooled cake and spread evenly with an large offset spatula .
Transfer glazed cake to a refrigerator and let chill for at least 2 hours to
allow the glaze to set up .
Nutritional information per serving:
Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 200mg • calc. 25mg • fiber 0g
Caramel Walnut Tart with Raspberry
and Chocolate
Makes 16 servings
2½ cups chopped walnuts
½ recipe pâte sucrée (page 24)
1½ cups granulated sugar
1 cup water
3 tablespoons light corn syrup
pinch table salt
½ cup heavy cream
1/3 cup raspberry preserves, strained
2 ounces bittersweet chocolate, chopped
Preheat a Cuisinart ® Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position B . Line the baking pan with aluminum foil .
Spread the walnuts on the prepared pan and toast for 4 to 5 minutes, or
until fragrant and lightly browned . Cool to room temperature . Reduce oven
temperature to 350°F on the convection bake setting and move the rack to
position A .
Roll out the dough into a 10-inch disc that is about 1/8 -inch thick . Fit into an
ungreased fluted tart pan . Chill in refrigerator for about 20 minutes . Using a
fork, prick the dough evenly all over but make sure not to go entirely
through the dough . Line the shell with parchment and weigh down with
dried beans or rice . Bake in preheated oven for about 20 minutes, or until
the dough underneath the parchment is no longer wet . Remove the beans/
rice and parchment and continue baking until the shell is golden brown .
Remove and reserve .