Sunbeam Planetary Mixmaster The Tasty One User Manual page 20

Recipes
Almond Meringue Cake with Mascarpone
Cream
Serves: 6-8
6 egg whites
1 ½ cups caster sugar
½ cup almond meal
250g tub mascarpone cream
220g dark chocolate, melted
1. Preheat oven to 160°C. Line 3 baking
trays with baking paper and draw a 20cm
circle on each piece of baking paper.
2. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip on very high speed while gradually
adding sugar until stiff peaks form. Add
almond meal mixing until well combined.
3. Divide mixture into three batches and
spread evenly over circles marked on
baking paper. Bake for 40 minutes or
until crisp. Allow to cool in oven.
4. Place mascarpone in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed mix
until smooth. Gradually add melted
chocolate and mix until well combined.
5. Sandwich meringues together with
chocolate mascarpone cream. Serve.
18
Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
1 cup sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed beat
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
3. Reduce to low speed add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold
mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.