Bedienungsanleitung Kenwood km 250 (Seite 8 von 40) (Deutsch, Englisch, Holländisch, Französisch)

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Victoria

Sandwich.

6 oz/150g margarine

6 oz/150g caster sugar

3 eggs

6oz/150g SR flour

Jam

Icing sugar

Cream the margarine and sugar on speed 3-

4 until combined and then on a higher speed

until light and fluffy. Scrape the mixture from

the sides of the bowl and beater, and add

the eggs one at a time on maximum speed

beating to a smooth consistency between

each addition. Add the flour on minimum

speed,

mixing just long enough to

incorporate.

Bake in 2 x 7718 cm sandwich tins, greased

and lined for 20-30 minutes at 190°C/375°F/

Gas Mark 5 until golden and springs back

when lightly touched. Turn onto a wire rack

and allow to

cool.

Sandwich together with

jam and dust with icing sugar.

Hints

•

Use soft tub margarine straight from the

refrigerator for 'all in one' cakes, and

block margarine at room temperature for

creamed cakes.

•

When creaming, if the margarine is

firm,

warm the bowl by filling with hot water

and stand the 'K' beater in it for a few

minutes. Empty and dry thoroughly before

mixing.

•

If the beater is not mixing to the bottom of

the bowl, check adjustment of the beater

(see page 4).

•

Start the creaming on a low speed whilst

the ingredients combine then increase to

a higher speed, but not so high that the

mixture is thrown up the sides of the bowl

and not properly mixed. A higher speed

can be used with larger quantities.

•

It may be necessary to stop the machine

and scrape the bowJ down ocassionally

with the spatula provided.

Short Crust Pastry

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1 lb/400g flour sieved

1 tsp/5 ml salt together

8 oz/200g fat (a mixture of lard and margarine

straight from the refrigerator)

4 tbsp/80 ml water (approx)

Cut the fat up roughly and add to the flour in

the bowl. Mix on speed 1, increasing to

speed 4-5 until the mixture resembles

breadcrumbs, but switch off before it becomes

greasy in appearance.

Add the water and mix on the lowest speed

just long enough to incorporate.

Pastry is normally cooked at 200°C/400°F/Gas

Mark 6, but this will depend on the filling.

Use as desired.

Hints

•

Use the fat straight from the refrigerator.

•

Take care not to overmix the ingredients.

Choux

Pastry_

2 oz/50 g butter

/4pt/125 ml water

3 oz/75g plain flour

pinch of salt

2 eggs

Melt the butter in the water then bring to

boiling point. Remove from heat, add sieved

flour and salt, then beat for a few minutes

over a very gentle heat with a wooden

spoon until the paste forms a ball and the

sides of the saucepan are clean. Allow this

to cool slightly, then place in the mixing

bowl.

Switch to speed 2 and using the 'K'

beater add the eggs a little at a time.

Once the egg has been added, increase to

maximum speed and beat for 30-60

seconds.

Use as desired (eg eclairs, profiteroles).

Strawberry Apricot Gateau

Sponge fi

3 eggs ''IF

3 oz/75g caster sugar

3 oz/75g plain flour

Filling and Decoration

pt/125 ml double cream

sugar to taste

8 oz/200g strawberries

8 oz/200g apricots

Halve the apricots and remove the stones.

Cook gently in a very little water with sugar

to taste until soft. Clean and halve

strawberries.

Make the sponge by whisking the eggs and

sugar on maximum speed until very pale

and thick. Remove the bowl from the machine

and carefully fold in the flour using the whisk

in one's hand. Transfer the mixture to two

7 in/18 cm greased and lined sandwich tins.

Cook for approximately 20 minutes at 350°F/

180°C/Gas Mark 4 until the cake springs

back when lightly touched. Remove from tins

and cool on a wire rack. Use the whisk

attachment to whip the cream on a high

speed until stiff, add sugar to taste. Roughly

chop the apricots and a third of the

strawberries and carefully fold into half the

cream.

Sandwich the two cakes together

with this mixture. Spread the remaining

cream on top of the cake and decorate the

top with the remaining strawberry halves.

Hint

•

Take care when adding the flour to ensure

a light and airy result.

Chilled Lemon Cheesecake

Biscuit Base- [Tni A

8 oz/200g digestive biscuits ^

4oz/100g butter

Filling

1 tbsp/20 ml gelatine

VA.

pt/125 ml water

4 eggs, separated

4-6 oz/100-150g caster sugar (depending

upon taste)

3 large lemons

10 oz/250g curd cheese or fromage frais,

sieved

Fruit and cream to decorate (optional)

Using the liquidiser attachment, drop pieces

of biscuits onto the revolving blades on

maximum speed to form biscuit crumbs. This

should be carried out in two or three batches.

Melt the butter in a saucepan, add the biscuit

crumbs, stir well then press lightly into an

8V2 in/21 cm spring clip tin. Leave to chill

whilst preparing the filling.

Dissolve the gelatine in the water, in a bowl

over a saucepan of hot water.

Whisk the egg yolks and sugar on maximum

speed using the whisk attachment until the

mixture is pale and creamy. Add the curd

cheese or fromage frais to the egg mixture

and continue whisking until smooth. Reduce

to speed 5, add the lemon

rind,

juice and

gelatine mixture and whisk until all ingredients

are incorporated. Transfer the mixture to

another bowl and chill until the point of

setting is reached.

Whisk the egg whites on maximum speed

until stiff, and carefully fold into the cheeseckae

mixture using a metal spoon. Pour the mixture

onto the biscuit base and chill until set.

Remove the sides of the springclip tin and

decorated with fruit and whipped cream as

desired.

gues

4 egg whites

9 oz/225g icing sugar (sieved)

Line baking trays with non-stick baking

parchment. Place the egg whites and icing

sugar in the bowl and whisk on maximum

speed until it stands in peaks (about 10

minutes).

Fit a large piping bag with 172.5 cm Star

nozzle and half fill with meringue mixture.

Pipe shapes on to the prepared trays. Bake

the meringues in a very slow oven 110°C/

225°F/Gas Mark V4 until they are firm and

crisp (approximately 4-5 hours)

Hints

•

Meringues should be stored in an airtight

tin.

•

If the meringues start to brown, prop open

the oven door a little.

Kenwood km 250 Seite 8

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