Gastroback 40965 Bedienungsanleitung Seite 79

sing blade and pour mixture into a prepared cake
tin. Place cake tin into the oven and bake for
35-40 minutes or until cooked, when tested with
a wooden skewer. Allow the cake to cool for 5
minutes then remove from baking pan. In the mean-
time prepare the chocolate icing (see over).
Once the cake is completely cooled, ice with the
chocolate icing.
Chocolate Icing
» 40 g butter
» 2 tablespoons cocoa
» ¼ cup milk
» 2 cups icing sugar
Using the processing bowl fitted with the universal
›s‹ blade, process all ingredients until well com-
bined.
BAsic ButtercAKe
» 185 g butter or margarine, at room
temperature
» 1 cup caster sugar
» ½ teaspoon vanilla
» 3 eggs
» 2 cups self-raising flour
» ¼ 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 butter or margarine,
sugar and vanilla until well combined. Add eggs
to the mixture and process until combined. Add
the flour and milk and continue to process until just
combined. Do not over process. Remove the pro-
cessing blade and spoon mixture into a 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
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process the chocolate until roughly
chopped. Remove the processing blade and place
chocolate into a clean, dry, heatproof glass bowl.
Heat the cream in a small saucepan and bring to
the boil.
Pour the cream into the glass bowl over the cho-
colate and stir until the mixture is smooth and glos-
sy. 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
» � ³ cup icing sugar mixture
1
» ¼ cup almond meal
» 125 g butter
» 1 egg yolk
» 1-2 teaspoons cold water
Lemon lime Filling
» 1 tablespoon grated lemon rind
» � ³ cup (80 ml) fresh lemon juice
1
» ¼ cup (60 ml) fresh lime juice
» 5 eggs
» 1 cup (220 g) caster sugar
» 200 ml thickened cream
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process flour, icing sugar, almonds
and butter until well combined; add egg yolk
and water; process until mixture forms a ball.
Knead pastry until smooth then shape into a disk.
Wrap pastry in plastic wrap and refrigerate for
30 minutes. Grease a 24cm 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 refrige-
rate 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 use the processing bowl fitted
with the universal ›s‹ blade, process all ingredients
until well combined. Carefully pour into pastry case
and bake for about 35 minutes or until set. Cool in
tin before serving.
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