Kenwood KM070 Serie Manual De Instrucciones página 18

recipes continued
strawberry and apricot gâteau
ingredients: sponge 3 eggs
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75 g ( 3 oz) caster sugar
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75 g ( 3 oz) plain flour
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150 ml (
filling and decoration
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Sugar to taste
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225 g ( 8 oz) strawberries
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225 g ( 8 oz) apricots
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Halve the apricots and remove the stones. Cook gently in very little water, adding
method
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sugar to taste, until soft.
Wash and halve the strawberries.
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To make the sponge, whisk the eggs and sugar at maximum speed until very pale
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and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
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do this carefully to keep the sponge light.
Put the mixture into two 18 cm ( 7 ") greased and lined sandwich tins.
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Bake at 180˚C/350˚F /Gas Mark 4 for about 20 minutes until the cake springs back
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when lightly touched.
Turn out onto a wire rack.
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Whisk the cream at maximum speed until stiff. Add sugar to taste.
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Roughly chop the apricots and a third of the strawberries. Fold them into half the
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cream.
Spread this over one of the sponges, then put the other sponge on top.
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Spread the remaining cream on top and decorate with the remaining strawberries.
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meringues
4 egg whites
250 g ( 9 oz) icing sugar, sieved
ingredients
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Line your baking tray with non-stick baking parchment.
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method Whisk the egg whites and sugar at maximum speed for about 10 minutes until it
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stands in peaks.
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5 cm ( 1 ") star
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nozzle).
Bake at 110˚C/225˚F /Gas Mark
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to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
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shortcrust pastry
450 g ( 1 lb) flour, sieved with the salt
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5 ml ( 1 tsp) salt
ingredients
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225 g ( 8 oz) fat (mix lard and margarine straight from the fridge)
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About 80 ml ( 4 tbsp) water
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hint Don't overmix
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Put the flour into the bowl. Chop the fat up roughly and add to the flour.
method
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Using the stainless steel K beater mix at speed 1 until it resembles breadcrumbs.
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Stop before it looks greasy.
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Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
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Cook at around 200˚C/400˚F /Gas Mark 6 , depending on the filling.
honey and nut spread using the liquidiser
ingredients 25g chopped nuts
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875g clear honey at room temperature
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method Place the ingredients into the liquidiser in the above order.
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Blend together using the pulse button for 5 seconds
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Use as required.
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18
⁄ pt) double cream
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1 ⁄ for about 4 - 5 hours until firm and crisp. If they start
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