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QimiQ Classic
Elderberry and Raspberry Fridge Cake
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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Enhances the natural taste of added ingredients
Longer presentation times
Pure indulgence with less fat
25
easy
Ingredients for 1 gateaux, 26 cm Ø
For the base
100 g
Hazelnuts,
chopped
100 g
Digestive biscuits,
grated
150 g
Dark chocolate (40-60 % cocoa),
melted
100 g
Butter,
unchilled
For the elderberry layer
500 g
QimiQ Classic,
unchilled
250 g
Quark 20 % fat
100 g
Elderflower syrup
25 g
Lemon juice
125 ml
Cream 36 % fat,
whipped
400 g
Raspberries
For the lemon jelly
1
Lemon(s)
100 g
Elderflower syrup
100 ml
Water
50 ml
Lemon juice
1 packet
Clear cake glazing jelly
Method
1.
For the base, mix the hazelnuts, biscuits, chocolate and butter together well and push firmly into the cake tin.
2.
For the elderberry layer, whisk QimiQ Classic smooth. Add the cream cheese, syrup and lemon juice and mix well. Fold in the whipped cream.
3.
Spread one quarter of the cream evenly over the base and cover with a layer of raspberries. Finish with the remaining cream and chill.
4.
For the lemon jelly, thinly slice the lemon. Blanch in sugared water, drain well and use to cover the cake.
5.
Bring the syrup, water and lemon juice with the glazing powder to the boil. Allow to cool down a little and spoon over the lemon slices.
6.
Chill for at least 4 hours (preferably over night).
7.
Decorate as required.