Notice KENWOOD KM001 disponible gratuitement après inscription

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275ml (10 fl.oz.) double cream fresh fruit eg raspberries, strawberries, grapes, kiwi fruit method1Whisk the egg whites on a high speed until they form ‘soft peaks’. 2With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition. 3Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8” in diameter. 4Place the baking tray into an oven preheated to 150°C/300°F/Gas Mark 2, then immediately reduce the temperature to 140°C/275°F/Gas Mark 1 and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool down. 5When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit. 7recipes continued scrumptious chocolate cake ingredients225g (8oz) butter, softened 250g (9oz) caster sugar 4 eggs 5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water 30ml (2tbsp) milk 5ml (1tsp) almond essence 50g (2oz) ground almonds 100g (4oz) self raising flour 5ml (1tsp) baking powder 50g (2oz) unsweetened cocoa powder method1Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. Scrape down the bowl and beater. 2Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Switch off and scrape down. 3Incorporate the dissolved coffee, milk and almond essence on a low speed. Add the ground almonds, sieved flour, baking powder and cocoa. Mix on a low speed to incorporate. 4Divide the mixture between two 20cm/8” cakes tins that have been lined with greased grease...