Gastroback 40969 DESIGN ADVANCED Bedienungsanleitung Seite 53

pour mixture into prepared cake tin.
Place cake tin into the oven and bake
for 40-50 minutes or until cooked, when
tested with a wooden skewer. Allow the
cake to cool slightly and remove from
baking pan.
Ganache
300 g rich, dark chocolate
200 ml cream
Place chocolate into a clean, dry, heat-
proof glass bowl. Heat the cream in a
small saucepan and bring to the boil.
Pour the cream into the glass bowl over
the chocolate and stir until the mixture
is smooth and glossy. Allow mixture to
almost set in refrigerator. Then spread
over cake with a spatula and place in
fridge to finish setting.
Lemon Lime Tart
Sweet Shortcrust pastry
1¼ cups plain flour
¹/³ cup icing sugar mixture
¼ cup almond meal
125g butter
1 egg yolk
1 - 2 teaspoons cold water
Lemon lime Filling
1 tablespoon grated lemon rind
¹/³ cup (80 ml) fresh lemon jui-
ce
¼ cup (60 ml) fresh lime juice
5 eggs
1 cup (220 g) caster sugar
200 ml thickened cream
Operate according to the instructions
›Operating‹. Assemble the dough hook.
Add flour, icing sugar, almonds and but-
ter to bowl, lower the motorhead accor-
ding to the instructions ›Operating the
appliance‹, attach the splash guard to
the bowl and mix on slow speed until
well combined. Add eggs and water by
turns sideways and process until mix-
ture forms a ball. Turn off the appliance,
remove splash guard, rise the motor-
head and knead pastry until smooth then
shape into a disk. Wrap pastry in pla-
stic wrap and refrigerate for 30 minutes.
Grease a 24 cm round loose-based flan
tin. Roll pastry, between two sheets of
baking paper, large enough to line tin.
Lift pastry into tin and press into sides;
trim edges. Cover and refrigerate for 40
minutes.
Preheat oven to 200°c. Place tin on oven
tray; line tin with baking paper then fill
with dried beans. Bake for 10 minutes
then remove beans and paper and cook
in oven for a further 10 minutes or until
pastry is lightly browned; remove from
oven and reduce heat to 160°c.
For the lime filling clean bowl. Disassem-
ble dough hook and assemble whisk.
Add all ingredients for the filling to bowl,
lower the motorhead, attach the splash
guard to the bowl and mix until well
combined. Turn off the appliance, remo-
ve splash guard, rise the motorhead and
carefully pour into pastry case and bake
for about 35 minutes or until set. Cool in
tin before serving.
Chocolate Mousse
200 g
late
30 g
4
40 g
1 tablespoon
Break chocolate into pieces and place
in a bowl. Melt the chocolate by placing
the bowl over a saucepan of simmering
53
plain cooking choco-
butter, cubed, at room
temperature
eggs
sugar
fresh cream