Manual Gastroback 40965 design advanced (page 78 of 84) (English, German)

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minutes then remove from cake tin. In the mean-

time prepare the Cream Cheese frosting omitting

the passionfruit, see over page for recipe.

BANANA CAKE WITH CREAM CHEESE

FROSTING

» 2¼ cups self raising flour

» ½ teaspoon salt

» 1 teaspoon cinnamon

» ½ teaspoon nutmeg

» 2 eggs

» 180 g butter, room temperature, chopped

» ½ cup buttermilk

» 1½ cups raw sugar

» 1 teaspoon white vinegar

» 1 teaspoon vanilla essence

» 1½ cups very ripe mashed banana

Preheat oven to 180 °C. Grease and line a

20cm baba pan. Sift flour, salt, cinnamon and

nutmeg into a large bowl. Using the processing

bowl fitted with the universal ›s‹ blade, combine

the eggs, butter, milk, sugar, vinegar, essence

and banana ingredients into processor bowl.

Pulse until combined (mixture will separate at this

stage but will come back together when mixed

with dry ingredients). Pour the banana mixture

into the dry ingredients and mix with a wooden

spoon until combined.

Pour mixture into prepared tin and bake for about

40 minutes or until cooked when tested with a

skewer. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

Cream Cheese Frosting

» 250 g softened cream cheese

» 60 g butter

» 1 teaspoon vanilla

» 3 cups icing sugar mixture

» ¼ cup passionfruit pulp

Combine cream cheese, butter and vanilla in a

small bowl. Using an electric mixer, beat until

smooth. Add the icing sugar mixture and beat

until smooth. Reduce speed and add passionfruit.

Spread over cooled cake.

BAKED LEMON CHEESECAKE

» 250 g plain biscuit crumbs

» 2 teaspoons nutmeg

» 125 g butter, melted

» 250 ml thickened cream

» 3 eggs

» ½ cup caster sugar

» 2 teaspoon grated lemon rind

» 2 tablespoons lemon juice

» 500 g cream cheese, room temperature,

cubed

Using the processing bowl fitted with the univer-

sal ›s‹ blade process the biscuits using pulse but-

ton until crumbled. Add the nutmeg and melted

butter and process until combined.

Scrape sides if necessary. Press crumb mixture

into the base and sides of a greased 20cm

springform pan. Place on a baking tray and refri-

gerate for 30 minutes. Using the cleaned pro-

cessing bowl fitted with the universal ›s‹ blade,

place cream, eggs, sugar, rind and juice in pro-

cessor bowl. With the motor still running remove

the food pusher and drop cubes of cream cheese

while processing until mixture is smooth. Pour

filling into crust and bake in oven at 160° for

approximately 50 minutes or until firm. Cool in

oven with door ajar. Refrigerate for several hours

before serving.

CHOCOLATE CAKE

» 1½ cups self-raising flour

» ½ cup cocoa

» 1½ cups caster sugar

» pinch of salt

» 150 g butter or margarine, at room

temperature

» 2 eggs

» 1 cup milk

Preheat oven to 180 °C, grease and line a

23cm cake tin. Using the processing bowl fitted

with the universal ›s‹ blade, process self-raising

flour, cocoa, sugar and salt until well combined.

Add butter or margarine and eggs to mixture and

continue to process.

Remove the food pusher and add milk through

the feed tube and process for 5-10 seconds.

Remove the processing bowl cover and scrape

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Gastroback 40965 design advanced Manual

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