Gastroback 40969 DESIGN ADVANCED Bedienungsanleitung Seite 51

until dough is fluffy and creamy. Add
vinegar, banana and buttermilk by turns
and stir until ingredients are combined
(mixture will separate at this stage but
will come back together when mixed
with dry ingredients).
Turn the appliance off, remove the splash
guard, rise the motorhead, disassemble
the whisk and assemble the dough hook.
Lower the motorhead, attach the splash
guard and add flour, salt, cinnamon
and nutmeg by turns sideways. Mix on
slow speed until combined.
Turn off the appliance, remove splash
guard, rise the motorhead and 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
250 g
cheese
60g
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and
vanilla in the bowl. Operate according
to the instructions ›Operating‹. Assem-
ble the whisk, lower the motorhead
according to the instructions ›Operating
the appliance‹, attach the splash guard
to the bowl and beat until smooth. Add
the icing sugar mixture and beat until
smooth. Reduce speed and add passion-
fruit. Spread over cooled cake.
softened cream
butter
51
Baked Lemon Cheesecake
250 g plain biscuit crumbs
2 teaspoons nutmeg
125 g butter, melted
250 ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500 g cream cheese, room
temperature, cubed
Operate according to the instructions
›Operating‹. Assemble the dough hook.
Add biscuit crumbs, nutmeg and mel-
ted butter and process on slow speed
until combined. Scrape sides if neces-
sary. 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 bak-
ing tray and refrigerate for 30 minutes.
Disassemble the dough hook and assem-
ble the whisk. Lower the motorhead,
attach the splash guard, add eggs and
sugar to bowl and beat until creamy.
Slowly rise speed until reaching medi-
um 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 mix-
ture into crust and bake in oven at 160°
for approximately 50 minutes or until
firm. Cool in oven with door ajar. Refri-
gerate for several hours before serving.