Gastroback 40969 Design Stand Mixer Advanced User Manual

Page 17

40-50 minutes or until cooked, when tested

with a wooden skewer. Allow the cake to

cool slightly and remove from baking pan.

Ganache
300 g

rich, dark chocolate

200 ml

cream

Place chocolate into a clean, dry, heat-proof

glass bowl. Heat the cream in a small sauce-

pan and bring to the boil.
Pour the cream into the glass bowl over the

chocolate and stir until the mixture is smooth

and glossy. Allow mixture to almost set in

refrigerator. Then spread over cake with a

spatula and place in fridge to finish setting.

lemon lime tart

Sweet Shortcrust pastry

1¼ cups

plain flour

¹/³ cup

icing sugar mixture

¼ cup

almond meal

125g

butter

egg yolk

1 - 2 teaspoons cold water
lemon lime filling

1 tablespoon grated lemon rind

¹/³ cup

(80 ml) fresh lemon juice

¼ cup

(60 ml) fresh lime juice

eggs

1 cup

(220 g) caster sugar

200 ml

thickened cream

Operate according to the instructions

›Operating‹. Assemble the dough hook.

Add flour, icing sugar, almonds and butter

to bowl, lower the motorhead according to

the instructions ›Operating the appliance‹,

attach the splash guard to the bowl and

mix on slow speed until well combined.

Add eggs and water by turns sideways and

process until mixture forms a ball. Turn off

the appliance, remove splash guard, rise the

motorhead and knead pastry until smooth

then shape into a disk. Wrap pastry in

plastic wrap and refrigerate for 30 minutes.

Grease a 24 cm round loose-based flan tin.

Roll pastry, between two sheets of baking

paper, large enough to line tin. Lift pastry

into tin and press into sides; trim edges.

Cover and refrigerate for 40 minutes.

Preheat oven to 200°c. Place tin on oven

tray; line tin with baking paper then fill

with dried beans. Bake for 10 minutes then

remove beans and paper and cook in oven

for a further 10 minutes or until pastry is

lightly browned; remove from oven and

reduce heat to 160°c.
For the lime filling clean bowl. Disassemble

dough hook and assemble whisk. Add all

ingredients for the filling to bowl, lower the

motorhead, attach the splash guard to the bowl

and mix until well combined. Turn off the appli-

ance, remove splash guard, rise the motorhead

and carefully pour into pastry case and bake

for about 35 minutes or until set. Cool in tin

before serving.

Chocolate Mousse

200 g

plain cooking chocolate

30 g

butter, cubed, at room

temperature

eggs

40 g

sugar

1 tablespoon

fresh cream

Break chocolate into pieces and place in

a bowl. Melt the chocolate by placing the

bowl over a saucepan of simmering water.

Add 2 tablespoons of water and the cubed

butter to the chocolate and stir to obtain a

smooth texture.
Operate according to the instructions

›Operating‹. Assemble the whisk. Add 2 egg

yolks and half the quantity of sugar, lower

the motorhead according to the instructions

›Operating the appliance‹, attach the splash

guard to the bowl and beat for 30 seconds

until creamy. Slowly rise speed until reaching

medium speed level. Lower speed and add

turn by turn sideways cream and continue to

mix for a further 15 seconds slowly rising the

speed. Lower speed and slowly add choco-

late mixture. Slowly rise speed and mix for

20 seconds.Turn off the appliance, remove

splash guard, rise the motorhead and care-

fully pour the mixture into a glass bowl.
Clean the bowl and whisk. Assemble the

whisk. Add the egg whites to bowl, lower the

motorhead, attach the splash guard to the

bowl and mix until soft and peaks form. Add

a pinch of salt and the remaining quantity

of sugar sideways and continue to mix for a

further 10 seconds.