Bedienungsanleitung Cuisinart TOB-60 (Seite 23 von 27) (Englisch)

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2 teaspoons pure vanilla extract

½ cup whole milk

Glaze:

6 tablespoons heavy cream

¼ teaspoon pure vanilla extract

pinch table salt

½ tablespoon light corn syrup

3 ounces white chocolate, chopped

Preheat a Cuisinart

Convection Toaster Oven Broiler to 350°F on the con-

vection bake setting with the rack in position A. Coat a 9-inch cake pan

with nonstick cooking spray; lightly dust with flour. Reserve.

In a small bowl, stir together the flour, cream of tartar, baking soda, salt and

cinnamon; reserve. Add the butter to the bowl of the Cuisinart® Stand

Mixer fitted with the flat mixing paddle. Beat until the butter is softened and

creamy. With the unit running, slowly add the sugars; beat until light and

fluffy. Add one third of the egg whites at a time, being sure not to add

another one until the previous is completely mixed. Add the vanilla and mix

to combine. With the unit running on the lowest speed, add half of the dry

ingredients. Mix until the batter is streaky with flour and then add half of the

milk. Continue with the remaining dry ingredients and carefully mix until no

more flour is visible.

Pour batter into prepared pan. Bake for about 25 to 30 minutes, or until a

cake tester comes out clean and the top of the cake springs back to the

touch. Cool in pan for 10 minutes; remove and then cool completely on a

wire rack.

Prepare the white chocolate glaze. In a small saucepan, add the cream,

vanilla, salt and corn syrup and set over medium-low heat. Place the

chopped chocolate in a small mixing bowl; reserve. Once the cream mixture

just comes to a boil, pour it over the chopped chocolate. Let the mixture

rest for a few minutes, and then whisk to combine. Pour the glaze over the

cooled cake and spread evenly with an large offset spatula.

Transfer glazed cake to a refrigerator and let chill for at least 2 hours to

allow the glaze to set up.

Nutritional information per serving:

Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg

• sod. 200mg • calc. 25mg • fiber 0g

Caramel Walnut Tart with Raspberry

and Chocolate

Makes 16 servings

2½ cups chopped walnuts

½ recipe pâte sucrée (page 24)

1½ cups granulated sugar

1 cup water

3 tablespoons light corn syrup

pinch table salt

½ cup heavy cream

cup raspberry preserves, strained

2 ounces bittersweet chocolate, chopped

Preheat a Cuisinart

Convection Toaster Oven Broiler to 400°F on the bake

setting with the rack in position B. Line the baking pan with aluminum foil.

Spread the walnuts on the prepared pan and toast for 4 to 5 minutes, or

until fragrant and lightly browned. Cool to room temperature. Reduce oven

temperature to 350°F on the convection bake setting and move the rack to

position A.

Roll out the dough into a 10-inch disc that is about

-inch thick. Fit into an

ungreased fluted tart pan. Chill in refrigerator for about 20 minutes. Using a

fork, prick the dough evenly all over but make sure not to go entirely

through the dough. Line the shell with parchment and weigh down with

dried beans or rice. Bake in preheated oven for about 20 minutes, or until

the dough underneath the parchment is no longer wet. Remove the beans/

rice and parchment and continue baking until the shell is golden brown.

Remove and reserve.

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Cuisinart TOB-60 Seite 23

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