Cinnamon Stars

Active time: 45 min
Total time: 1 h 30 min

Ingredients Cinnamon Stars

  • 400 g sugar
  • 2 cinnamon sticks
  • 500 g almonds
  • 2 tsp honey
  • 3 egg whites, from medium eggs


  1. Place 100 g sugar in mixing bowl and grind 15 sec/ speed 10 to icing sugar. Transfer to a bowl and set aside.
  2. Place remaining 300 g sugar and cinnamon sticks in mixing bowl then grind 15 sec/ speed 10. Transfer to another bowl and set aside.
  3. Place almonds in mixing bowl and grind 15 sec/ speed 10.
  4. Add sugar-cinnamon mix and grind again 15 sec/ speed 10.
  5. Add honey and 2 egg whites then mix 10 sec/ speed 5. Transfer to a bowl and knead by hand, then set aside.
  6. Preheat oven to 150°C and line 3 baking trays with baking paper. Clean and dry mixing bowl.
  7. For the glaze, place 1 egg white and reserved icing sugar in mixing bowl then mix 3 min/ speed 3.5 until white and thick like a syrup.
  8. In several batches, roll dough out between 2 sheets of cling film to a thickness of 6-8 mm. With a star-shaped pastry cutter (3-4 cm) cut out 60 stars and place on prepared trays. Brush with glaze and bake one tray at a time for 12-14 minutes (150°C) (see tip).
  9. Transfer baked stars to a wire rack, being very careful as they are very soft while still hot. Leave to cool completely before serving or storing in a biscuit tin.
· Instead of cinnamon sticks, 2 tsp ground cinnamon can be used.
· If you don’t have three baking trays, place cinnamon stars on baking paper cut to the size of a baking tray. Then you can easily slide it onto a baking tray once it is free.
· Cut out and glaze enough biscuits for 1 baking tray then whilst they are cooking prepare the next tray of biscuits.
UTENSILS Thermomix parts: measuring cup; Useful items: 3 baking trays and baking paper, pastry brush, pastry cutter, rolling pin, cling film, wire rack.
SERVING SIZE 60 pieces
NUTRITIONAL LEVEL per 1 portion Energy 325 kJ / 77 kcal; Protein 2 g; Carb 7 g; Fat 4 g.
This recipe is from Vorwerk International.

Angel Food Cake

Thermomix® time: 10 min
Total time: 1 h 10 min

Ingredients Angel Food Cake

  • 10 oz sugar
  • 4½ oz cake flour
  • ¼ tsp salt (optional)
  • 10 egg whites, jumbo (approx.14-15 oz), room temperature
  • 1½ tsp cream of tartar
  • 1 tsp vanilla sugar, homemade or natural vanilla extract


  1. Preheat oven to 350°F.
  2. Place sugar into mixing bowl and grind 10 sec/ speed 10. Set scale to zero, then using a spoon, remove 5 oz of ground sugar (scale will show minus ‘- 5.0 oz’) and reserve for adding to mixing bowl in step 5.
  3. Add cake flour and salt and aerate 30 sec/ speed 8. Transfer to a large bowl and set aside.
  4. Insert butterfly whisk. Place egg whites, cream of tartar and vanilla into mixing bowl and whip without measuring cup 4 min/ 120°F/ speed 3.5.
  5. Whip again without measuring cup, 4-6 min/ 120°F/ speed 3.5 slowly adding reserved ground sugar 1 tbsp at a time through hole in mixing bowl lid until soft peaks form.
  6. Add beaten egg whites to reserved flour and gently fold in with a spatula.
  7. Transfer mixture into angel food cake pan and bake immediately for 35-40 minutes (350°F) until a skewer comes out clean and cracks appear dry. Invert pan and allow to cool completely, approx. 3 hours. Once cool unmold onto a platter and serve.


TIP: Cake texture is at its best when consumed within one day. To prevent angel food cake from drying out, store in a container in the refrigerator. Angel food cake will keep for 4-5 days in the refrigerator or up to 1 month in the freezer. If you don’t have an angel food cake pan you can use a cake or tube pan and invert it over a bottle or a funnel to let angel food cake cool down.
VARIATION Angel food cake leftovers can be used for the cake base of trifle.
UTENSILS Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup
Useful items: large bowl, angel food cake pan (9-10 in.)
SERVING SIZE 12 slices
NUTRITIONAL VALUES per 1 slice Energy 626 kJ / 150 kcal. Protein 5 g. Carb 32 g. Fat 0 g. Cholesterol 0 mg. Dietary fibre 0 g.
This recipe is from Vorwerk International.

Bellini Cocktail

Thermomix® time: 30 sec
Total time: 5 min

Ingredients Cocktail Bellini

  • 150 g peaches, peeled, stoned, halved or tinned peach halves, drained
  • 10 g lemon juice
  • 30 g sugar
  • 100 g ice cubes
  • 1200 g Champagne or sparkling wine


  1. Place peaches, lemon juice, sugar, ice and 75 g Champagne in mixing bowl then crush 30 sec/ speed 7. Divide between 6 Champagne flutes and top up with remaining Champagne. Serve immediately.
UTENSILS: Thermomix parts: Measuring cup. Useful items: Champagne flutes. SERVING SIZE: 6 glasses. DIFFICULTY: easy. NUTRITIONAL VALUES per 1 glass: Energy 4546 kJ / 1086 kcal. Protein 5 g. Carb 107 g. Fat 0 g. PRICE LEVEL: low.
This recipe is from Vorwerk International.

Coffee Pudding of Grandma Lete from Angola

Thermomix® time: 1 min

Ingredients Coffee Puding Grandma Lete

  • Caramel to grease the cake tin
  • 8 measures of coffee powder
  • 8 measures of milk
  • 8 egg yolks
  • 8 measures of sugar


  1. Preheat oven to 180ºC. Grease the cake tin with caramel.
  2. Dissolve coffee in milk 30 sec/ speed 6.
  3. Add the remaining ingredients and mix 35 sec/ speed 2.
  4. Pour the preparation in the tin, cover with silver paper or vegetal paper and bake 30 minutes in double boiler, in the oven.
  5. Make sure that the pudding is cooked, with the help of a toothpick, and unmold when cold. Serve garnished with roasted coffee beans.

Note: The traditional measures in this recipe were maintained and each measure accounts for an half eggshell.


Thermomix® time: 30 sec
Total time: 1 min

Ingredients  img_3499

  • 500 g strawberries
  • 70 g sugar
  • 100 g vodka
  • 900 g ice
  • 4 mint leaves
  • 4 mint leaves to decor


  1. Place sugar into mixing bowl and grind 10 sec/ speed 10.
  2. Add strawberries, vodka, 4 mint leaves and chop Turbo/ 1 sec/ 3 times. Transfer into jug.
  3. Place 300 g of ice into mixing bowl and set 10 sec/ speed 5. Repeat this operation twice crushing 300 g of ice each time.
  4. Add ice into jug and mix with spatula. Décor with mint leaves and serve immediately.

Tomato Sorbet

Thermomix® time: 1 min 50 sec
Total time: 4 hours

Ingredients  tomato-sorbet

  • 600 g Maltese tomato
  • 50 g sugar
  • 1 egg white
  • Basil or mint leaves to taste



  1. Chop tomato 20 sec/ speed 7. Place it in ice cuvettes and place in the fridge for 4 hours.
  2. In the clean dry bowl place sugar and pulverise 10 sec/ speed 10.
  3. Add tomato and whip 1 min/ speed 6. If necessary involve with aid of spatula.
  4. Add egg white and whip more 20 sec/ speed 6.
  5. Decorate with basil or mint leaves.
Tip 1: If you like the taste of the herbs, you can add them on point 3. Tip 2: If you would like to serve this recipe as a starter, replace sugar with salt and add bacon, ham or croutons.