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21
Recipes continued
Almond Meringue Cake
with Mascarpone Cream
Serves:
6-8
6 egg whites
1 ½ cups caster sugar
½ cup almond meal
250g tub mascarpone cream
220g dark chocolate, melted
1. Preheat oven to 160°C. Line 3 baking trays
with baking paper and draw a 20cm circle
on each piece of baking paper.
2. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk whip on very
high speed (11-12) while gradually adding
sugar until stiff peaks form. Add almond
meal mixing until well combined.
3. Divide mixture into three batches and
spread evenly over circles marked on
baking paper. Bake for 40 minutes or until
crisp. Allow to cool in oven.
4. Place mascarpone in the Stainless Steel
Mixing Bowl. Using the scraper beater mix
on medium speed (5-7) mix until smooth.
Gradually add melted chocolate and mix
until well combined.
5. Sandwich meringues together with
chocolate mascarpone cream. Serve.
Sour Cream Lemon Cake
Serves:
10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
1 cup sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the scraper
beater mix on medium speed (5-7) beat
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
3. Reduce to low speed (1-4) add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold mixture
until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.