Ingredients
For 1 baking tray
250g
QimiQ Cream Base, unchilled
250g
Sugar
5ea
Egg(s)
1package
Vanilla sugar
80ml
Sunflower oil
100g
Walnuts
100g
Hazelnuts
1pinch(es)
Cinnamon
300g
Courgette(s), rasped
250g
Flour
1package
Baking powder
150g
Apricot jam
150g
Chocolate glaze
Preparation
Preheat the oven to 180 °C (convection oven).
- Whisk the sugar, eggs and vanilla sugar until fluffy.
- Whisk the unchilled QimiQ Classic smooth and add with the oil, grated nuts and cinnamon to the egg mixture. Mix well.
- Press the courgettes out well and mix with the flour and baking powder. Fold into the mixture.
- Spread the mixture onto a baking tray lined with baking paper and bake in the preheated oven for apporx. 50 minutes. Allow to cool.
- Spread the sponge with apricot jam and coat with the chocolate icing.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.