Notice KENWOOD KM416 disponible gratuitement après inscription

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loavesor 15 minutesfor rolls. When ready, the bread should sound hollow when tapped on the base. Makes about 10 loaves.ingredients: sponge filling and decoration method ingredients method ingredients hint method ingredients method strawberry and apricot gâteau 3eggs 75g (3oz) caster sugar 75g (3oz) plain flour 150ml (1/4pt) double cream Sugar to taste 225g (8oz) strawberries 225g (8oz) apricots Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft. Wash and halve the strawberries. To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon - do this carefully to keep the sponge light. Put the mixture into two 18cm (7”) greased and lined sandwich tins. Bake at 180°C/350°F/Gas Mark 4for about 20minutes until the cake springs back when lightly touched. Turn out onto a wire rack. Whisk the cream at maximum speed until stiff. Add sugar to taste. Roughly chop the apricots and a third of the strawberries. Fold them into half the cream. Spread this over one of the sponges, then put the other sponge on top. Spread the remaining cream on top and decorate with the remaining strawberries. meringues 4egg whites 250g (9oz) icing sugar, sieved Line your baking tray with non-stick baking parchment. Whisk the egg whites and sugar at maximum speed for about 10minutes until it stands in peaks. Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star nozzle). Bake at 110°C/225°F/Gas Mark 1/4for about 4 - 5hours until firm and crisp. If they start to brown, leave the oven door slightly ajar. Store meringues in an airtight tin. shortcrust pastry 450g...