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3.Using the large Mixmaster bowl once
again, beat egg yolks, nutella and 100g
melted chocolate together on Medium
speed (5). Add flour, hazelnut meal,
crushed cashews and fold in the egg
whites using Low speed (1-3).
4. Pour into the prepared cake tin and bake
40-45 minutes.
5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a wire
rack.
6. Combine the melted chocolate and heated
cream together. Stir until smooth and allow
to cool. As mixture cools it will become
thick and glossy.
7. Spoon topping over the cake. Top with
cashews and hazelnuts. Serve in thin
wedges.
Pavlova
4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour
1
/
2
teaspoon vanilla extract
1.Preheat oven to 120°C. Grease and flour
20cm round tray.
2.Using the small Mixmaster bowl ensuring
that it is dry and clean, whip the egg
whites until stiff on High speed (7-8).
3.On High speed (7-8) gradually add the
sugar, a teaspoon at a time to start. Beat
well between each addition. As mixture
thickens add the sugar more quickly. This
should take approximately 5-8 minutes
mixing time.
4.Reduce to Low speed (1-2) and fold
through vinegar, cornflour and vanilla.
Continue mixing until mixture is stiff and
glossy, approximately 2-3 minutes.
5.Spread half of the pavlova mixture onto a
prepared tray. Pipe the remaining mixture
to form a border.
6.Bake for 1
1
/
4
-1
1
/
2
hours. If able, turn oven
off and allow to cool in oven overnight or
for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots
of fresh berries is my favourite. Sprinkled
with icing sugar to finish off.
Strawberry Mousses
2 punnets of strawberries, washed and hulled
3
/
4
cup castor sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1.Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2.Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3.Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4.Place into a Sunbeam food processor and
process until smooth. Allow to cool.
5.Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6.On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7.Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
After Dinner (continued)