Sunbeam PLANETARY MIXMASTER MX9200, Инструкция/Рецепты

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Recipes continued
White Chocolate Layered Butter Cake
185g butter, room temperature
1 ½ teaspoons vanilla extract
1 ¾ cups caster sugar
4 eggs
1 ½ cups plain flour
¾ cup self-raising flour
2 teaspoons cocoa powder
¾ teaspoon bicarbonate soda
¾ cup milk
1. Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a deep, 20cm round cake pan, extending
the baking paper 3cm above the rim of the
pan.
2. Place ingredients in the Stainless Steel
Mixing Bowl. Using the Scrapemaster
™
spatula beater, mix on low speed (1) for
about 30 seconds or until just combined.
Increase to low speed (4) and beat for 1
minute. Pour mixture into prepared pan.
3. Bake for about 1 ½ hours or until cooked
when tested with a skewer. Stand in pan
for 5 minutes before turning onto a wire
rack to cool.
4. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache. Top with fresh
berries and chocolate curls to decorate.
White Chocolate Ganache
1 cup cream
600g white chocolate, chopped
1. Bring cream to boil in a medium saucepan
and immediately remove from heat.
2. Stir through chocolate until melted. Cover;
refrigerate, stirring occasionally until
spreadable consistency.
Chocolate Chocoholic Cake
1 ½ cups water
2 ¼ cups caster sugar
185g butter, room temperature
¼ cup cocoa powder
¾ teaspoon bicarbonate of soda
2 ¼ cups self-raising flour
3 eggs
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 22cm square
cake pan with baking paper.
2. Combine water, sugar, butter, cocoa and
soda in a large saucepan. Stir over heat
without boiling until sugar dissolves and
butter is melted. Bring to boil then reduce
heat to low. Simmer uncovered for 4
minutes being careful the saucepan doesn’t
overflow. Transfer to the Stainless Steel
Mixing Bowl; cool to room temperature.
3. Add flour to the bowl. Using the
Scrapemaster
™
spatula beater, beat on low
speed (1) until combined. Add eggs and
beat on low speed (4) until combined. Pour
mixture into prepared pan.
4. Bake for about 1 hour or until cooked when
tested. Stand in pan for 5 minutes before
turning onto a wire rack to cool. Top with
rich fudge frosting.
Rich fudge frosting
90g butter
¹/³ cup water
½ cup caster sugar
1 ½ cups icing sugar mixture
¹/³ cup cocoa powder
1. Combine the butter, water, caster sugar
in a small saucepan. Stir over low heat