MAGIMIX Cook Expert Recipe Manual page 129

NUTELL A BIRTHDAY CAKE
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: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 1 5 P R O G R A M M E S
300g NUTELLA ®
S P O N G E C A K E :
5 eggs
160g caster sugar
160g plain flour, sifted*
7g baking powder, sifted*
1 knob unsalted butter for greasing
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Prepare the sponge cake.
When the cake is cold, cut it into 3 equal layers. Generously spread 2 layers with
the 300g NUTELLA , cover with the top layer and refrigerate. Prepare the icing*.
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2 Remove the cake from the refrigerator. Coat* with the NUTELLA
flexible spatula*. The icing* can either be smooth or applied in a fish scale
pattern.
3 Refrigerate the iced cake for at least 3 hours (or overnight) before serving.
sponge cake
1 Fit the metal bowl with the whisk, add the eggs and sugar. Mix using the EXPERT
programme for 5 minutes/speed 5/40 °C. Add the flour and baking powder;
restart (without heating) for 30 seconds/speed 3.
2 Butter and flour an 18-20cm charlotte mould or cake tin and pour the cake batter
into it.
3 Bake for 40 minutes until golden brown and springy. Cool the cooked cake before
turning it out onto a rack.
NUTELLA icing*
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Fit the food processing bowl and mini bowl. Add the Philadelphia
run the FOOD PROCESSOR programme until the mixture is smooth and creamy.
Add the icing sugar and NUTELLA
smooth. Before using, refrigerate the icing* for 30 minutes.
256
: 45 min : 3 h 30
R E S T I N G T I M E
: :
AT TA C H M E N T S
N U T E L L A I C I N G * :
®
150g full fat cream cheese such as
Philadelphia ®
30g unsalted butter, at room
temperature
35g icing sugar (see p. 294)
3 tbsp NUTELLA ®
® icing* using a
and butter and
®
through the opening; Pulse constantly until very
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