Cranberry and Nut Cream Cake

Gateaux and Cakes
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Ingredients for 1 Loaf tin(s)
  • For the sponge
  • 250 g QimiQ Cream Base
  • 4 Egg(s)
  • 130 ml Sunflower oil
  • 250 g Sugar
  • 1 package Vanilla sugar
  • 200 g Flour, coarse grain
  • 1 package Baking powder
  • 150 g Hazelnuts, ground
  • Butter, for the baking tin
  • For the cream filling
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 200 g Sour cream 15 % fat
  • 100 g Powdered sugar
  • 0.5 Lemon(s), juice and finely grated zest
  • 80 g Butter, melted
  • Cranberry jam, to brush
Method
1.

Preheat the oven to 170 °C (air circulation).

2.

For the base: mix the QimiQ Sauce Base with the eggs, oil, sugar and vanilla sugar until smooth. Mix the flour with the baking powder and hazelnuts and quickly fold into the QimiQ mixture.

3.

Fill the mixture into a greased loaf tin and bake in the preheated oven for approx. 30-40 minutes. Allow to cool.

4.

For the cream filling: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incporporated (especially from bottom and sides of bowl).

5.

Add the sour cream, icing sugar, lemon juice and lemon zest and continue to whip until the required volume has been achieved. Quickly fold in the melted butter.

6.

Cut the sponge base into 3 layers. Spread the cranberry jam onto one layer and cover with one part of the cream. Place the second sponge layer on top and spread with cranberry jam, and a layer of cream. Place the third layer of sponge base on top and spread with the remaining cream.

7.

Allow to chill for at least 4 hours.

8.

Tip: Decorate with fresh raspberries.