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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Quick and easy preparation
Foolproof
Can be frozen and defrosted without loss of quality
15
easy
Ingredients for 12 portions, 26 cm Ø springform cake tin
For the sponge base
2
Egg(s)
70
g
Powdered sugar
pinch(es)
Salt
1
sachet(s)
Vanilla sugar
10
g
Lemon peel
40
ml
Rape seed oil
60
g
Flour
0.5
sachet(s)
Baking powder
60
g
Pumpkin seeds,
finely grated
For the cream
60
g
Sugar
100
g
Pumpkin seeds
250
g
QimiQ Classic,
unchilled
200
g
White chocolate,
melted
40
g
Sugar
500
ml
Cream 36 % fat,
whipped
To decorate
Rum truffles
Method
1.
Pre-heat the oven to 180° C (conventional oven).
2.
For the sponge base, whisk the eggs, icing sugar, salt, vanilla sugar and lemon zest until fluffy. Slowly add the oil. Carefully fold in the flour/baking powder/pumpkin seed mixture.
3.
Pour the mixture into a greased baking tin and bake in the hot oven for approx. 25 minutes.
4.
For the cream, caramelise the sugar. Add the pumpkin seeds and spread onto a baking sheet lined with baking paper. Allow to cool and chop into small pieces.
5.
Whisk QimiQ Classic smooth. Add the melted chocolate and mix well. Add the crunchy pumpkin seeds and fold in the whipped cream. Pour the cream onto the sponge base and chill for at least 4 hours, preferably over night.
