Gastroback 40969 User 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 motorhead 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 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 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 motorhead, 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 meantime prepare the chocolate icing (see over). Once the cake is completely cooled, ice with the chocolate icing. Chocolate Icing 40 g 2 tablespoons ¼ cup 2 cups butter cocoa milk icing sugar Add all ingredients to bowl. Operate according 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 reaching 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 motorhead, 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 42