Baked Sour Cream Slices

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Ingredients for 100 portions
  • For the base
  • 900 g Butter, melted
  • 2300 g Digestive biscuits, crumbled
  • For the filling
  • 3000 g QimiQ Classic, unchilled
  • 7000 g Sour cream 15 % fat
  • 2200 g Whole egg(s)
  • 380 ml Lemon juice
  • Lemon peel
  • 300 g Corn flour / starch
  • 1900 g Sugar
  • 300 g Vanilla sugar
  • For the glazing
  • 2000 g Strawberries, pureed
  • 75 g Gelatine sheets à 3 g
Method
1.
Preheat the Convotherm to 160° C with convection.
2.
For the base, add the butter to the biscuit crumbs, mix well and firmly stamp into greased square baking tins.
3.
For the filling, whisk QimiQ Classic smooth. Add the sour cream, egg, lemon juice and lemon zest and mix well. Mix the corn flour, sugar and vanilla sugar together, add to the QimiQ mixture and mix well.
4.
Pour onto the biscuit base and bake in the preheated Convotherm with reduced fan speed for approx. 45 minutes. Allow to cool.
5.
For the glazing, add the melted gelatine to the strawberry puree and mix well. Use to glaze the cake and chill to set.