Hazelnut & Cashew Torte; Two Tier Pavlova With Mixed - Sunbeam Mixmaster MX7700 Instruction/Recipe Booklet

Recipes continued
Hazelnut & Cashew Torte
6 egg whites
4 egg yolks
¾ cup nutella
100g dark chocolate
½ cup plain flour
100g hazelnut meal
½ cup crushed cashews
Topping:
250g dark chocolate, chopped
250g cream
100g whole hazelnuts, toasted, skins
removed
100g whole cashews, toasted
1. Preheat oven 160°C. Grease and line
20cm round cake tin.
2. Using the mixing bowl with the bowl
speed set on Low, mix egg yolks, nutella
and melted chocolate together on Low
speed (1). Add flour, hazelnut meal and
crushed cashews until the mixture has
formed even sized crumbs. Transfer to a
large bowl.
3. In the mixing bowl and with the bowl
speed set on High, whisk egg whites until
stiff peaks form, on Very High speed
(10-12). Remove from bowl and set aside.
4. Pour into the prepared cake tin and bake
40-45 minutes.
5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a
wire rack.
6. Combine the chocolate and cream
together. Microwave on 100% for 20
seconds at a time, stirring each time until
the chocolate has melted and the mixture
has combined. Refrigerate until mixture
starts to set then spread over cake.
7. Top with cashews and hazelnuts. Serve in
thin wedges.
28

Two Tier Pavlova with Mixed

6 egg whites
1 ½ cups caster sugar
3 teaspoons vinegar
1 ½ tablespoons cornflour
2 teaspoons rosewater
red food colouring (optional)
600ml thickened cream
300g fresh or frozen mixed berries
1. Preheat oven to 120°c. Line two baking
trays with baking paper.
2. Ensure the mixing bowl is thoroughly
cleaned, set bowl speed on High and beat
egg whites on Very High speed (11) until
stiff.
3. Gradually add the sugar, 1-2 tablespoons
at a time, making sure that the sugar has
dissolved between each addition. This will
take about 8-10 minutes. Scrape the sides
down if necessary.
4. Once the sugar has been added take the
bowl speed to Low and reduce mixing
speed to Low (2), and fold in vinegar,
cornflour, rosewater and 3-4 drops of
colouring until combined.
5. Spread mixture into two even sized disks
approximately 23cm wide. Bake in oven
for 1 hour. Turn oven off and allow pavlova
to cool with the door slightly ajar.
6. Using the mixing bowl set the bowl speed
to Low and beat cream on Medium speed
(5) until thickened.
7. Once cool, place one pavlova onto a
serving plate. Top with half the cream and
half the berries, top with the other pavlova
and the remaining cream and berries.
Tip: If using frozen berries, thaw the berries
on absorbent paper to soak up the extra
juices.
Berries Serves 10