Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet page 32

After dinner continued
Hazelnut & Cashew Torte
4 egg yolks
¾ cup nutella
100g dark chocolate, melted
½ cup plain flour
100g hazelnut meal
½ cup crushed cashews
6 egg whites
Topping:
250g dark chocolate, chopped
250g cream
100g whole hazelnuts, toasted, skins
removed
100g whole cashews, toasted
1. T orte: Preheat oven 160°C. Grease and line
a 20cm round cake tin.
2. P lace egg yolks, nutella and chocolate into
the small bowl. Mix on LOW (1-3) until
well combined. Add sifted flour, hazelnut
meal and crushed cashews, and continue
to mix until even sized crumbs are formed.
Transfer mixture to a large bowl. Set aside.
3. P lace egg whites into the large bowl and
mix on VERY HIGH (10-12) until stiff
peaks form. Fold egg whites into chocolate
mixture in two batches. Pour into prepared
cake tin and bake 40-45 minutes, or until
cooked when tested with a skewer.
5. Allow to cool in tin for 10 minutes
before transferring to a wire rack to cool
completely.
6. Topping: Place chocolate and cream in a
small microwave safe bowl. Microwave on
100% for 20 seconds at a time, stirring
occasionally, until the chocolate has
melted and the mixture has combined.
Refrigerate until mixture thickens.
30
7. Spread topping evenly over cake. Sprinkle
Serves 12-14
with cashews and hazelnuts. Serve in thin
wedges.
Two Tier Pavlova with Mixed Berries Serves 10
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. P reheat oven to 120°C. Line two baking
trays with baking paper.
2. P lace egg whites in the large mixer bowl
and mix on VERY HIGH (10-12) until stiff
peaks form (MAKE SURE YOUR BOWL
AND BEATERS ARE VERY CLEAN AND
DRY).
3. G radually 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 down the
sides of bowl when necessary.
4. R educe speed to LOW (2), and fold in
vinegar, cornflour, rosewater and 3-4 drops
of food colouring. Mix until well combined.
5. S poon half the mixture onto each tray and
spread each into a 23cm disc. Bake for 1
hour, then turn off heat and allow pavlovas
to cool in oven with door ajar.
6. P lace cream in the large bowl and whip on
MEDIUM (6), until soft peaks form.
7. P lace one pavlova onto a serving plate.
Spread with half the cream and sprinkle
with half the berries. Top with other
pavlova and decorate with remaining cream
and berries.