Manual Kenwood MX316 Patissier (page 16 of 27) (English)

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recipes

pecan tart

serves 6

1 quantity of rich flan pastry 40g(1

⁄2oz) butter, melted

see page 11 5ml (1tsp) vanilla essence

175g (6oz) pecan nuts 180ml (6floz) evaporated milk

175g (6oz) light soft brown sugar 2 eggs, beaten

15ml (1tbsp) golden syrup

1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork

and cover and chill for 20 minutes.

2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper

and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a

further 5 minutes. Remove from the heat. Reduce the oven temperature to

170°C/325°F/Gas Mark 3.

3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed

5, whisk together the remaining ingredients, until well combined.

4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on

top.

5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice

cream or whipped cream.

white chocolate cake

serves 8

For the cake: 2.5ml (

⁄2tsp) salt

150g (5oz) butter, softened 280ml (8floz) milk

300g (10oz) caster sugar 250g (9oz) white chocolate, melted

4 eggs For the truffle topping:

1 tsp vanilla extract 250g (9oz) white chocolate, broken into pieces

350g (12oz) plain flour 280ml (8floz) double cream

12.5ml (2

⁄2tsp) baking powder Dark chocolate shavings, to decorate

1 For the cake: preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two

20cm (8 inch) round cake tins.

2 Using the beater on speed 4, beat the butter to soften. Add the sugar and beat until pale

and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent

curdling.

3 Sieve the remaining dry ingredients into the bowl beating in at speed 1. Blend the chocolate

and milk together and then beat into the cake mixture.

4 Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10

minutes and then turn out onto a wire rack to cool.

5 To make the topping, place the chocolate in a bowl set over a pan of simmering water until

melted. Remove from the heat.

6 Using the whisk at speed 6, whip the cream until soft peaks form. Fold the chocolate into

the cream and use to sandwich the cakes together and spread the remaining mixture over

the top of the cake. Decorate with the dark chocolate shavings. Chill before serving.

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Kenwood MX316 Patissier Manual

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