Cuisinart TOB-60N1 Manual De Instrucciones página 25

3 large egg whites
2 teaspoons pure vanilla extract
½ cup whole milk
Glaze:
6 tablespoons heavy cream
¼ teaspoon pure vanilla extract
pinch kosher salt
1½ teaspoons light corn syrup
3 ounces white chocolate, chopped
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on
®
Convection Bake setting with the rack in the lower position . Lightly
coat a 9-inch cake pan with nonstick cooking spray; lightly dust with
flour . Reserve .
2 . In a small bowl, stir together the flour, cinnamon, salt, cream of tartar
and baking soda; reserve . Add the butter to the bowl of a 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 one is complete-
ly 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 .
3 . 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 .
4 . 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 a large offset spatula .
5 . Transfer glazed cake to a refrigerator and let chill for at least 2 hours
to allow the glaze to set .
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 25)
1½ cups granulated sugar
®
1 cup water
3 tablespoons light corn syrup
pinch kosher salt
½ cup heavy cream
⁄
cup raspberry preserves, strained
1
3
2 ounces bittersweet chocolate, chopped
1 . Preheat the Cuisinart
®
Pizza/Bake . Line the baking pan with aluminum foil . Spread the wal-
nuts on the prepared pan and carefully slide into the upper position .
Toast for 4 to 5 minutes, or until fragrant and lightly browned . Cool to
room temperature . 2 . Roll out the dough into a 10-inch disc about
inch thick . Fit into an ungreased fluted tart pan . Chill in refrigerator
for about 20 minutes . A few minutes before the shell is done chilling,
preheat the oven on Convection Bake at 350°F with the rack in the
lower position . 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 pre-
heated oven for about 20 minutes, or until the dough underneath the
parchment is no longer wet . Remove the beans/rice and parchment
25
Convection Toaster Oven Broiler to 400°F on
⁄
-
1
8