Sunbeam MX7700 manual Hazelnut & Cashew Torte, Topping, Two Tier Pavlova with Mixed Berries Serves

Recipes continued

Hazelnut & Cashew Torte

6 egg whites

4 egg yolks

¾cup nutella 100g dark chocolate ½ cup plain flour 100g hazelnut meal

½ cup crushed cashews

Topping:

250g dark chocolate, chopped

250g cream

100g whole hazelnuts, toasted, skins removed

100g whole cashews, toasted

1.Preheat oven 160°C. Grease and line 20cm round cake tin.

2.Using the Mixmaster bowl with the bowl speed set on Low, mix egg yolks, nutella and melted chocolate together on Low speed (1). Add flour, hazelnut meal and crushed cashews until the mixture has formed even sized crumbs. Transfer to a large bowl.

3.In the Mixmaster bowl and with the bowl speed set on High, whisk egg whites until stiff peaks form, on Very High speed

(10-12). Remove from bowl and set aside.

4.Pour into the prepared cake tin and bake 40-45 minutes.

5.Allow to cool in pan for 10 minutes before removing cake from pan and cool on a wire rack.

6.Combine the chocolate and cream together. Microwave on 100% for 20 seconds at a time, stirring each time until the chocolate has melted and the mixture has combined. Refrigerate until mixture starts to set then spread over cake.

7.Top with cashews and hazelnuts. Serve in

28 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.Preheat oven to 120°c. Line two baking trays with baking paper.

2.Ensure the Mixmaster bowl is thoroughly cleaned, set bowl speed on High and beat egg whites on Very High speed (11) until stiff.

3.Gradually 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 the sides down if necessary.

4.Once the sugar has been added take the bowl speed to Low and reduce mixing speed to Low (2), and fold in vinegar, cornflour, rosewater and 3-4 drops of colouring until combined.

5.Spread mixture into two even sized disks approximately 23cm wide. Bake in oven for 1 hour. Turn oven off and allow pavlova to cool with the door slightly ajar.

6.Using the Mixmaster bowl set the bowl speed to Low and beat cream on Medium speed (5) until thickened.

7.Once cool, place one pavlova onto a serving plate. Top with half the cream and half the berries, top with the other pavlova and the remaining cream and berries.

Tip: If using frozen berries, thaw the berries on absorbent paper to soak up the extra juices.