Yippie-ya-yeah! I was allowed to try the new food processor Titanium Chef Patissier XL from Kenwood and am totally thrilled.
I had already heard so many positive things about Kenwood* and now I was allowed to convince myself! The food processor shines with so many features, I do not even know where to start! Special highlights for me are clearly the EasyWeigh – the integrated scale saves time and mess and you can weigh all ingredients directly in the bowl or in the accessories. 7l EasyWarm™ mixing bowl, in which you can heat ingredients as well as the intuitive color touchscreen display on which you can select preset programs with just one touch (e.g. meringue, melt chocolate, let dough rise and much more).
Furthermore, the food processor also scores with the integrated and patented BowlBright™ mixing bowl.
interior lighting, so you have your recipe in sight at all times. And thanks to the 1,400 watt Chef motor, the food processor delivers the optimum power for every recipe and preparation step and psssstttt…it’s quiet too!
I’ve tried a few recipes with this food processor and today I’m showing you a seasonal recipe and it’s a delicious rhubarb strawberry yogurt cake! With the Kenwood Titanium Chef Patissier XL, I was able to weigh, mix and stir all the ingredients in the same mixing bowl. And thanks to the EasyWarm technology, I was able to heat (soften) the butter on heat setting 1, so I didn’t have to wait long for the butter to come to room temperature. For the whole recipe, I used heat level 1 at the beginning, and then mix level 1 until the end.
Rhubarb Strawberry Yogurt Cake
- 300 g Rhubarb prepared and washed
- 300 g Strawberries prepared and washed
- 130 g Yoghurt
- 4 Pcs. Eggs
- 120 g Brown Sugar
- 150 g Butter
- 1 Pinch Salt
- 2 Tsp. Baking powder
- 1 Tsp. Vanilla paste
- 150 g Spelt Flour
- 100 g Grounded Almonds
- Almond Flakes
- Powdered Sugar
Prepare rhubarb and strawberries, wash and cut into small slices/dice. Preheat the oven to 160°C convection.
Place room temperature butter in the Kenwood mixer bowl and beat with brown sugar on speed 1 until fluffy. Or use heat function 1 to soften the cold butter. I used the flexi mixer element for this.
Then add the eggs and yogurt and continue mixing briefly. Now stir in the almonds, flour, vanilla paste, salt and finally fold in the rhubarb and strawberries.
Pour into a cake pan, garnish with almond flakes and bake for 45-60 minutes. Alternatively, you can preheat the oven to 180 degrees Celsius, which will shorten the baking time. Remove from the oven and dust with powdered sugar.
I hope you enjoyed the post about my rhubarb strawberry yogurt cake and review about the Kenwood Titanium Chef Patissier XL. I look forward to your comments and let me know how your version of this recipe turned out!
♡ Gloria Corazon Sommer
P.S. have you tried out my recipe? Tag your post with @corazonfood or #corazonfood on Instagram, I would be very happy about that!
*Paid cooperation – in friendly cooperation with @kenwoodswitzerland