Bedienungsanleitung Magimix compact 3200 (Seite 65 von 79) (Englisch)

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1. Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice.

2. Chop the walnuts in the main bowl ﬁtted with the metal blade for 30 seconds. Add the

sugar, ﬂour, eggs, salt, rum and butter. Blend for 2 minutes.

3. While the machine is still running, add the baking powder via the feed tube. Blend

for a further 10 seconds.

4. Pour the mixture into a well-buttered tin.

5. Bake for about 30 minutes. To check that the cake is cooked, insert the tip of a knife.

It should come out clean.

6. Allow to cool in the oven with the door ajar.

To make the French meringue

1. Separate the eggs.

2. Beat the egg whites for 5 minutes in the main bowl ﬁtted with the whisk, remembering

to remove the pusher ﬁrst.

3. When the egg whites are stiff, gradually add the two sugars via the feed tube or

opening. Continue whisking for 1 minute. The whites should be ﬁrm.

4. Line a baking tray with baking parchment and pipe* or spoon small circles of meringue

(about 8 cm across) onto it.

5. Bake in a very cool oven (60 °C) for 2½ hours.

To make the whipped cream

1. Chill the bowl and ingredients in the fridge for 1 hour beforehand.

2. Pour the cream into the bowl equipped with the whisk.

3. Switch your food processor on, remembering to remove the pusher.

4. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not

turn into butter. When the cream starts to thicken, add the vanilla sugar.

5. Just before serving, coat the meringues in whipped cream. Add the fruit and mint

leaves.

Chef’s tips: You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry

coulis (recipe p. 116) makes an especially delicious addition.

1. Cut the pineapple into quarters and remove the thick skin.

2. Slice the pineapple in the midi bowl ﬁtted with the 4-mm slicing disc. Set aside.

3. Cut the melon into quarters and remove the thick rind. Slice the quarters lengthways.

Set aside.

4. Wash and hull the strawberries. Put them with the mint leaves in the bowl with the metal

blade.

5. Blend the strawberries. While the machine is running, add the icing sugar and freshly-

squeezed lemon juice via the feed tube or opening.

6. Pour some strawberry coulis onto each plate. Arrange alternate slices of melon and

pineapple on top.

7. Decorate with a few mint leaves and a whole strawberry in the centre.

8. Serve chilled.

Walnut cake Pavlova

Melon and pineapple fan

Preparation: 15 min Baking: 30 min Equipment: cake tin Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional)

Preparation: 15 min

108

150g shelled walnuts

120g caster sugar

100g softened butter

40g plain ﬂour

1 tbsp rum

3 eggs

1 level tbsp baking powder

1 pinch salt

300g strawberries

1 Victoria pineapple

1 ﬁrm-ﬂeshed melon

3 tbsp icing sugar

½ lemon

Mint leaves

1 cake

Serves 6-8

Serves 4

French meringue

125 g caster sugar

125 g icing sugar

100 g strawberries

100 g raspberries

5 egg whites

Mint leaves

Whipped cream

300 ml whipping cream

1 level tbsp vanilla-ﬂavoured sugar

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