Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don’t change the page numbering. Keep the language
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13
170407
Assembly page 13/16
Fax +32 2 359 95 50
To make the filling, beat the butter by hand until smooth and creamy, then gradually beat in
icing sugar, and add the vanilla extract. This action should be completed by hand as the
volume may not be sufficient for the large capacity of the Mixing Bowl to complete this task
automatically.
Spread the butter cream over the bottom of one of the sponges, spread the jam over the
bottom of the second sponge, and sandwich the two together. Dust with a little icing sugar
before serving. Keep in an airtight container and eat within 2 days. Delicious!
Simple Meringues – Speed Dial Setting: 4-5
Ingredients:
4 large organic egg whites, room temperature
115g caster sugar
115g icing sugar
Preparation:
When it comes to whisking eggs, Stand Mixers are a real time saver! Preheat the oven to 100C
fan/ conventional 110C/gas mark 4. Line 2 baking sheets with parchment paper, as meringue
can sometimes stick to greaseproof paper and foil. Pour the 4 large egg whites
into the
stainless steel Mixing Bowl. Whisk the egg whites on Speed Setting 4 until the mixture stands up
in stiff peaks when the whisk is raised. Turn the Speed Dial to the ‘Off’ position before pressing
the tilt switch to raise the mixing arm. Close the mixing arm by pressing the TILT switch until you
hear an audible ‘click’, and turn the speed up to Speed Setting 5, gradually adding 115g
caster sugar through the feeding spout, a dessertspoonful at a time
every 3-4 seconds.
TOP TIP!
Adding the sugar slowly helps prevent the meringue from weeping later. However, be careful
not to over-whisk. When ready, the mixture should be thick and glossy. Sift one third of the 115g
icing sugar
over the mixture, then gently fold it in with a big metal spoon or rubber spatula.
Continue to sift and fold in the remaining icing sugar a third at a time, taking care not to over-
mix. Scoop up a heaped dessertspoonful of the mixture and drop them in rough rounds onto
the parchment paper. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or
gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee
colour.
TOP TIP!
Once you are happy the meringues are baked to your preference, turn the
oven off – however, leave the meringues in the oven with the door closed until fully cooled. This
helps to avoid the surface of the meringues becoming sticky. Enjoy!
Pizza dough – Speed Dial Setting: 1-4
Ingredients:
400g plain flour
250ml warm water
1/2 tsp sugar
1 sachet active dried yeast (about 2-1/2 tsp)
1-1/2 tsp olive oil and 1 tsp table salt
Preparation:
