Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 21 von 26) (Englisch)

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STARTER RECIPES FROM SAGE

CHOCOLATE BROWNIE

CHEESECAKE

Serves 12–16

INGREDIENTS

Base

200g dark chocolate, chopped

200g butter, chopped

220g brown sugar

2 eggs

75g plain ﬂour

35g self-raising ﬂour

40g desiccated coconut

Cheesecake top

500g cream cheese, softened

220g caster sugar

1 teaspoon vanilla extract

2 eggs

300ml thickened cream

Assemble mixer using scraper beater.

Combine cream cheese, sugar and

vanilla in the mixer bowl. Turn mixer

to KNEAD/FOLD setting and mix for

1 minute. Increase speed to LIGHT

MIXING setting and beat for 2–3

minutes until creamy. Reduce speed to

KNEAD/FOLD setting again and add

eggs 1 at a time then the cream, beat

20–30 seconds until just combined.

4. Carefully pour cheesecake mixture

over the lukewarm base. Bake for 35–40

minutes or until cooked, the centre will

still wobble slightly. Turn oven off and

leave door ajar for 2 hours. Refrigerate

overnight. Cut into pieces and serve.

METHOD

1. Preheat oven 160°C fan forced. Grease

and line a 5cm deep, 28cm (base) slab

pan with baking paper, extending 2cm

overhang along both long ends.

2. Combine chocolate and butter in a

small saucepan. Stir constantly over low

heat until melted and smooth. Remove

from the heat and stir in sugar. Transfer

mixture to a bowl, add eggs one at a

time, whisking well then stir in the ﬂours

and coconut. Spread mixture over the

base of the pan and bake for 15 minutes

(base will still be soft). Remove from the

oven and set aside 15 minutes. Reduce

oven 150°C fan forced.

STARTER RECIPES FROM SAGE

PAVLOVA

Serves 8

INGREDIENTS

4 egg whites (150g)

220g caster sugar

300ml carton cream

Fresh berries, to serve

Fresh passionfruit pulp, to serve

METHOD

1. Preheat oven to 140°C no fan (120°C

with fan). Mark a 20cm circle onto a

sheet of baking paper. Turn paper over

and place onto a greased baking tray.

2. Assemble mixer using the whisk

attachment. Add egg whites to mixer

bowl. Slowly turn mixer to AERATE/

WHIP setting and whisk until soft

peaks form.

3. Gradually add sugar making sure sugar

is dissolved between each addition. This

can take about 10 minutes.

4. Spoon meringue onto paper within

the circle; use a spatula to shape into

a dome shape.

5. Place in oven and bake for about 1 hour

or until dry then turn oven off and allow

pavlova to cool completely in oven with

door slightly ajar.

6. Once cool, assemble mixer using

the whisk attachment. Add cream

to mixer bowl. Slowly turn mixer to

CREAM/BEAT setting for about 1–2

minutes or until just thickened. Spread

over pavlova and top with berries

and passionfruit.

CHOCOLATE CAKE

Serves 10

INGREDIENTS

4 egg whites (150g)

200g good quality dark chocolate

200g butter, softened

220g caster sugar

1 teaspoon vanilla extract

2 eggs

225g self-raising ﬂour

30g cocoa powder

310ml buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and sides

of a 22cm cake pan with baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper beater.

Add butter, sugar and vanilla in mixer

bowl. Slowly turn mixer to CREAM/

BEAT setting; beat for 1–2 minutes or

until pale and creamy. Add eggs one and

at time, beat until combined. Add melted

chocolate and mix until combined.

4. Reduce speed to KNEAD/FOLD

setting; add sifted dry ingredients

and buttermilk in two batches. Spoon

mixture into prepared pan and bake for

about 1 hour and 10 minutes or until

a wooden skewer inserted into centre

comes out clean.

5. Allow cakes to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

6. Serve cake with chocolate ganache on

page 49.

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