Berry Liqueur

Active time: 10 min
Total time: 25 min

Ingredients Berry Liqueur

  • 450 g mixed berries, frozen
  • 300 g water
  • 150 g sugar
  • 30 g vanilla sugar, homemade
  • 300 g rum

Preparation

  1. Place berries, water, sugar and vanilla sugar in mixing bowl then heat 15 min/ 90°C/ speed 2. Pour through a fine sieve, collecting liquid in a bowl below. Discard contents of sieve.
  2. Place bowl with strained liquid on mixing bowl lid and weigh in rum. Remove bowl from lid and stir together well. Pour into sterilised bottles (see tip). Label, then, once cool, store in fridge until presenting as gifts.
TIPS
·  To ensure the liqueur keeps well, make sure the bottles are sterilised. Do this by washing the bottles thoroughly with detergent and then drying them in a warm oven. Pour the finished liqueur into still warm bottles.
· The liqueur keeps unopened for up to 3 months when stored in a cool, dry place.
UTENSILS Thermomix parts: Spatula, Measuring cup; Useful items: fine sieve, sterilised glass bottles.
SERVING SIZE 2 bottles (0,5 l).
DIFFICULTY easy.
NUTRITIONAL LEVEL per 1 bottle (à 0,5 l) Energy 3322 kJ / 794 kcal; Protein 2 g; Carb 103 g; Fat 1 g; Cholesterol 0 mg.
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

Preparation

  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
DIFFICULTY medium
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.
PRICE LEVEL high.
This recipe is from Vorwerk International.