Gastroback 40969 Design Stand Mixer Advanced - Manual (Page 16)

Operate according to the instructions
›Operating‹. Assemble the dough hook. Add
biscuit crumbs, nutmeg and melted butter
and process on slow speed until combined.
Scrape sides if necessary. Turn the appliance
off, remove the splash guard, rise the motor-
head and take out the dough. Press crumb
mixture into the base and sides of a greased
20cm spring form pan. Place on a baking
tray and refrigerate for 30 minutes.
Disassemble the dough hook and assemble
the whisk. Lower the motorhead, attach the
splash guard, add eggs and sugar to bowl
and beat until creamy. Slowly rise speed
until reaching medium speed level. Add
thickened cream, lemon juice, lemon rind,
and cream cheese by turns sideways and
mix until creamy.
Turn off the appliance, remove splash guard,
rise the motorhead and pour mixture into
crust and bake in oven at 160° for approxi-
mately 50 minutes or until firm. Cool in oven
with door ajar. Refrigerate for several hours
before serving.
Chocolate Cake
1½ cups self-raising flour
½ cup cocoa
1½ cups caster sugar
pinch of salt
150 g butter or margarine, at
room temperature
2 eggs
1 cup milk
Preheat oven to 180 °C, grease and line a
23cm cake tin. Operate according to the
instructions ›Operating‹. Assemble the whisk.
Add eggs, butter and sugar to bowl, lower
the motorhead according to the instructions
›Operating the appliance‹, attach the splash
guard to the bowl and process until creamy.
Slowly rise speed until reaching medium
speed level.
Add flour, cocoa and salt by turns sideways.
Mix until combined. With motor running on
low speed, slowly add milk and mix for 5 -
10 seconds. Turn the appliance off, remove
the splash guard, rise the motorhead and
scrape sides of the bowl. Lower the motor-
head, attach the splash guard and beat
until smooth. Turn off the appliance, remove
splash guard, rise the motorhead and pour
mixture into prepared cake tin. Bake in oven
for approximately 34 - 40 minutes or until
firm. Allow the cake to cool for 5 minutes
then remove from baking pan. In the mean-
time prepare the chocolate icing (see over).
Once the cake is completely cooled, ice with
the chocolate icing.
Chocolate Icing
40 g
butter
2 tablespoons cocoa
¼ cup milk
2 cups icing sugar
Add all ingredients to bowl. Operate accord-
ing to the instructions ›Operating‹. Assemble
the whisk, lower the motorhead according to
the instructions ›Operating the appliance‹,
attach the splash guard to the bowl and beat
until well combined. Spread over cooled
cake.
Basic Buttercake
185 g butter or margarine, at
room temperature
1 cup caster sugar
½ teaspoon vanilla
3 eggs
2 cups self-raising flour
¼ cup milk
Preheat oven to 180°C, grease and line
a 23 cm cake tin. Operate according to
the instructions ´Operating`. Assemble the
whisk. Add butter, sugar and vanilla to
bowl. Lower the motorhead according to
the instructions ´To operate the appliance`,
attach the splash guard to the bowl and beat
until creamy. Slowly rise speed until reach-
ing medium speed level. Add eggs sideways
and beat on high speed until creamy.
Turn off the appliance, remove splash guard,
rise the motorhead. Disassemble the whisk
and assemble the beater. Lower the motor-
head, attach the splash guard to the bowl
and add flour and milk by turns sideways.
Beat on slow speed until just combined. Do
not over process. Turn off the appliance,
remove splash guard, rise the motorhead
and pour mixture into prepared cake tin.
Place cake tin into the oven and bake for
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