Gastroback 40965 Design Food Processor Advanced - Manual (Page 28)

dry ingredients and mix with a wooden spoon until combined.
Pour mixture into prepared tin and bake for about 40 minutes or until cooked when tested
with a skewer. Allow cake to cool in pan for 5 minutes before transferring to a wire rack
to cool.
Cream Cheese Frosting
250g
softened cream cheese
60g butter
1 teaspoon
vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer, beat
until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add
passionfruit. Spread over cooled cake.
Baked Lemon Cheesecake
250g
plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
250ml thickened cream
3 eggs
½ cup
caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
Using the processing bowl fitted with the universal 's' blade process the biscuits using
pulse button until crumbled. Add the nutmeg and melted butter and process until combined.
Scrape sides if necessary. Press crumb mixture into the base and sides of a greased
20cm springform pan. Place on a baking tray and refrigerate for 30 minutes. Using the
cleaned processing bowl fitted with the universal 's' blade, place cream, eggs, sugar,
rind and juice in processor bowl. With the motor still running remove the food pusher
and drop cubes of cream cheese while processing until mixture is smooth. Pour filling
into crust and bake in oven at 160° for approximately 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
150g
butter or margarine, at room temperature
2 eggs
1 cup
milk
28
40965_designfoodprozessoradvanced_manual_english.qxp 29.01.2008 12:19 Seite 28