Electrolux N24 User Manual download pdf (Page 10)

12 egg whites

1 1/2 tsp. cream of tartar

1/2 tsp. salt

1 tsp. vanilla extract

1 1/4 cups sugar

1 cup cake our

Position a rack in the center of an oven and preheat to 325° F.

Fit the mixer with the plastic bowl and the double whisk attachment. In

the plastic bowl beat the egg whites on medium speed just until frothy,

10 to 15 seconds. Add the cream of tartar and salt and beat the whites

on medium-high-speed to soft peaks, about 1 minute.

While beating, add the vanilla and gradually add the sugar to form stiff

peaks, 2 to 4 minutes more. (When the whisk is lifted straight out of the

Recipes

bowl and inverted, the whites should hold their shape with just a slight

bend at the tip.)

Remove the bowl from the mixer, sift the our over the whites, and

fold the mixture with a spatula until no lumps of our remain. Carefully

pour the batter into an ungreased 10-inch tube pan to prevent any air

pockets from forming.

Bake the cake until the top is evenly browned and a knife inserted into

the center comes out clean, 50 to 60 minutes. Invert the pan, balancing

it on a at surface in a cool area. Let the cake hang in the pan until cool,

1 to 2 hours.

Slip a knife around the edges of the pan to loosen and turn the cake out

onto a cake plate to serve.

Serves 12.

The cake may be lled and frosted the day it is baked, or the layers may

stand at room temperature, wrapped well with plastic wrap, overnight.

You may also freeze them for up to a month; double-wrap in plastic and

foil, and bring to room temperature while still wrapped.

1 3/4 cups cake our

1 tsp. baking soda

1/4 tsp. salt

8 Tbs. (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 cup lightly packed light brown sugar

1 tsp. pure vanilla extract

2 eggs

1 cup hot water

1/2 cup Dutch processed cocoa powder

1/2 cup buttermilk, at room temperature

1 recipe caramel buttercream frosting (recipe follows)

Position a rack in the center of an oven and preheat to 350°F. Grease

two 8 x 2-inch round cake pans and line the bottom of each with a round

of parchment paper cut to t neatly in the bottom of the pans. Have an

8-inch cardboard round ready.

On a sheet of waxed paper, sift together the our, baking soda and

salt and sift again. Fit the mixer with the metal bowl, scraper and roller.

Loosen the positioning knob so that the roller rests ush against the

rim of the bowl.

In the metal bowl beat the butter on medium-high speed until light

and creamy, about 2 minutes. Add the granulated sugar and brown

sugar and continue beating until light and uffy, 3 to 4 minutes more.

Beat in the vanilla. Add the eggs one at a time, beating well after each

addition.

Occasionally move the roller to the center of the bowl to ensure even

mixing. You may need to stop the mixer occasionally to scrape the sides

of the bowl with a spatula. In another bowl, whisk together the hot water,

cocoa powder and buttermilk. Add the dry and liquid ingredients to the

butter mixture alternately in 3 additions, turning the mixer on and off

on low speed.

Occasionally scrape down the sides of the bowl. Then beat the batter

until well combined and smooth, about 30 seconds. Divide the batter

between the prepared pans, spreading the batter so the sides are

slightly higher than the center.

Bake until a toothpick inserted into the center of the cakes comes out

clean, about 45 minutes. Cool the pans on wire racks for 10 minutes,

then remove the cakes from the pans and cool completely on the racks

before frosting, at least 1 hour.

To assemble, place one of the cakes on the cardboard round and

spread about 1/2 cup frosting over the top. Set the other cake on top

and place the whole cake on a decorating turntable or lazy Susan.

With a cake spatula and using about half of the remaining frosting,

spread a thin coat over the top and around the sides of the cake.

Refrigerate until the frosting is rm, about 3 hours. With the remaining

frosting, spread a nal coat over the top and around the sides. When

applying the nal coat, avoid touching the rst one with the spatula. This

will ensure the top coat is free of crumbs.

Decorate the cake as desired. Serves 12.

8 Tbs. (1 stick) unsalted butter, at room temperature

1-lb. box confectioners’ sugar

1/4 cup heavy cream

1 tsp. vanilla extract

1/4 tsp. salt

1/2 cup prepared caramel sauce

Fit the mixer with the plastic bowl and the double whisk attachment, in

the plastic beat the butter on medium speed until creamy, 2 to 3 min-

utes. Add the confectioners’ sugar, about 1/4 cup at a time, alternating

with 1 to 2 Tbs. cream and beat until blended. Add the vanilla, salt and

caramel sauce and continue beating until a spreading consistency is

reached, 1 to 2 minutes more.

Think of challah as Eastern European brioche. It is golden egg-and-

butter-rich bread with a texture only slightly tighter than that of brioche.

Braided challah is the traditional symbol of the Jewish Sabbath, the

bread over which grace is said. It is just a little sweet, just a little soft and

just this side of heavenly.

2 Tbs. unsalted butter, melted

1 1/2 Tbs. active dry yeast

1/2 cup tepid water (80 to 90°F)

1/3 cup sugar

8 Tbs. (1 stick) unsalted butter, at room temperature

1 cup milk

1 Tbs. mild honey

2 1/2 tsp. salt

4 eggs

6 1/2 cups high-gluten bread our or unbleached all-purpose our

Brush a large mixing bowl with some of the melted butter. Reserve

the remaining melted butter for coating the top of the dough. Whisk

the yeast into the water. Add a pinch of the sugar and let rest until the

Challah

Caramel Buttercream Frosting

Devil’s Food Cake with Caramel Buttercream Frosting

Angel Food Cake

Eng. / Am.

1 2 ... 5 6 7 8 9 10 11 12 13

Comments to this Manuals

No comments

Electrolux N24 User Manual Page 10

Comments to this Manuals

Related products and manuals for Food processors Electrolux N24