Gastroback 40965 Bedienungsanleitung Seite 78

BAnAnA cAKe with creAm cheese
Frosting
» 2¼ cups self raising flour
» ½ teaspoon salt
» 1 teaspoon cinnamon
» ½ teaspoon nutmeg
» 2 eggs
» 180 g butter, room temperature, chopped
» ½ cup buttermilk
» 1½ cups raw sugar
» 1 teaspoon white vinegar
» 1 teaspoon vanilla essence
» 1½ cups very ripe mashed banana
Preheat oven to 180 °C. Grease and line a 20cm
baba pan. Sift flour, salt, cinnamon and nutmeg
into a large bowl. Using the processing bowl fit-
ted with the universal ›s‹ blade, combine the eggs,
butter, milk, sugar, vinegar, essence and banana
ingredients into processor bowl. Pulse until com-
bined (mixture will separate at this stage but will
come back together when mixed with dry ingre-
dients). Pour the banana mixture into the dry ingre-
dients and mix with a wooden spoon until com-
bined.
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 softened cream cheese
» 60 g butter
» 1 teaspoon vanilla
» 3 cups icing sugar mixture
» ¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in a
small bowl. Using an electric mixer, beat until
smooth. Add the icing sugar mixture and beat
until smooth. Reduce speed and add passionfruit.
Spread over cooled cake.
78
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
Using the processing bowl fitted with the universal
›s‹ blade process the biscuits using pulse button
until crumbled. Add the nutmeg and melted butter
and process until combined.
Scrape sides if necessary. Press crumb mixture into
the base and sides of a greased 20cm springform
pan. Place on a baking tray and refrigerate for 30
minutes. Using the cleaned processing bowl fitted
with the universal ›s‹ blade, place cream, eggs,
sugar, rind and juice in processor bowl. With the
motor still running remove the food pusher and drop
cubes of cream cheese while processing until mix-
ture is smooth. Pour filling into crust and bake in
oven at 160° for approximately 50 minutes or until
firm. Cool in oven with door ajar. Refrigerate for
several hours before serving.
chocolAte cAKe
» 1½ cups self-raising flour
» ½ cup cocoa
» 1½ cups caster sugar
» pinch of salt
» 150 g butter or margarine, at room
temperature
» 2 eggs
» 1 cup milk
Preheat oven to 180 °C, grease and line a 23cm
cake tin. Using the processing bowl fitted with the
universal ›s‹ blade, process self-raising flour, cocoa,
sugar and salt until well combined. Add butter or
margarine and eggs to mixture and continue to
process.
Remove the food pusher and add milk through the
feed tube and process for 5-10 seconds. Remove
the processing bowl cover and scrape the sides
of the bowl. Replace the cover and continue to
process until well combined. Remove the proces-