Chocolate Icing
40g butter
2 tablespoons
cocoa
¼ cup
milk
2 cups
icing sugar
Add all ingredients to bowl. Operate according to the instructions ´Operating`.
Assemble the whisk, lower the motorhead according to the instructions ´To operate the
appliance`, attach the splash guard to the bowl and beat until well combined. Spread over
cooled cake.
Basic Buttercake
185g
butter or margarine, at room temperature
1 cup
caster sugar
½ teaspoon
vanilla
3 eggs
2 cups
self-raising flour
¼ cup
milk
Preheat oven to 180°C, grease and line a 23cm cake tin. Operate according to the
instructions ´Operating`. Assemble the whisk. Add butter, sugar and vanilla to bowl.
Lower the motorhead according to the instructions ´To operate the appliance`, attach the splash
guard to the bowl and beat until creamy. Slowly rise speed until reaching medium speed
level. Add eggs sideways and beat on high speed until creamy.
Turn off the appliance, remove splash guard, rise the motorhead. Disassemble the whisk
and assemble the beater. Lower the motorhead, attach the splash guard to the bowl and
add flour and milk by turns sideways. Beat on slow speed until just combined. Do not over
process. Turn off the appliance, remove splash guard, rise the motorhead and pour mix-
ture into prepared cake tin. Place cake tin into the oven and bake for 40-50 minutes or
until cooked, when tested with a wooden skewer. Allow the cake to cool slightly and
remove from baking pan.
Ganache
300g
rich, dark chocolate
200ml cream
Place chocolate into a clean, dry, heat-proof glass bowl. Heat the cream in a small
saucepan and bring to the boil.
Pour the cream into the glass bowl over the chocolate and stir until the mixture is smooth
and glossy. Allow mixture to almost set in refrigerator. Then spread over cake with a spatula
and place in fridge to finish setting.
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40969_designkuechenmaschineadvanced_manual.qxp 01.11.2007 08:59 Seite 44