White Chocolate and Gingerbread Slices

Preparation

1. For the sponge base: whisk the unchilled QimiQ Classic smooth.
2. Whisk the butter, sugar, egg and vanilla sugar until fluffy.
3. Fold the warm chocolate and QimiQ Classic into the egg mixture and mix well.
4. Mix the flour, baking powder, gingerspice and ginger together well and fold into the sponge mixture. Pour into a greased square baking form and bake at 160 °C (conventional oven) for approx. 30 minutes.
5. For the cream: lightly whip the cold QimiQ Whip until completely smooth ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6. Add the milk and continue to whip at top speed until the required volume has been achieved.
7. Fold in the warm chocolate and orange zest.
8. Slice the cold sponge base horizontally through the middle and sandwich together with half of the cream. Pipe the remaining cream in rosettes on the top layer.
9. Allow to chill for approx. 4 hours.