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Gastroback 40969 Design Stand Mixer Advanced User Manual

Page 16

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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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