Chocolate and Vanilla Gateau

  • Print
Recipe Image
Ingredients for 12 portions, 26 cm Ø springform cake tin
  • For the base
  • 4 ea Egg yolk(s)
  • 15 g Sugar
  • 2 tbsp Rum
  • 1 sachet(s) Vanilla sugar
  • 50 g Cooking chocolate, melted
  • 4 ea Egg white(s)
  • 25 g Sugar
  • 25 g Flour, plain
  • 90 g Almonds, grated
  • For the vanilla cream
  • 125 g QimiQ Classic Vanilla, unchilled
  • 1 sachet(s) Vanilla sugar
  • 35 g Sugar
  • 125 ml Cream 36 % fat, whipped
  • For the chocolate cream
  • 125 g QimiQ Classic, unchilled
  • 25 g Milk
  • 35 g Sugar
  • 65 g Dark chocolate (40-60 % cocoa), melted
  • 125 ml Cream 36 % fat, whipped
  • For the chocolate icing
  • 125 g QimiQ Classic, unchilled
  • 125 g Chocolate
Method
1.

Preheat the oven to 180° C (convection oven).

2.

For the base: whisk the egg yolks, rum and vanilla sugar until fluffy.

3.

Add the melted chocolate to the egg yolk mixture and mix well.

4.

Whisk the egg whites and sugar stiff.

5.

Mix the flour and grated almonds together and fold into the egg yolk mixture with the stiff egg whites.

6.

Pour the cake mixture into a cake tin lined with baking paper and bake in the hot oven for approx. 25-30 minutes.

7.

For the vanilla cream: whisk the QimiQ Classic smooth. Add the vanilla sugar and mix well. Carefully fold in the whipped cream.

8.

For the chocolate cream: whisk the QimiQ Classic smooth. Add the milk, sugar and melted chocolate and mix well. Carefully fold in the whipped cream.

9.
Slice the sponge base through the middle into two bases. Place one base in a cake ring.
10.
Pipe two circles of vanilla cream onto the sponge base in the cake ring.
11.
Pipe the chocolate cream around the vanilla cream to fill out the base.
12.
Top with the second sponge base. Chill for at least 4 hours (preferably over night).
13.

For the chocolate icing: melt the QimiQ Classic. Remove from the heat, add the chocolate and stir until the chocolate has completely melted. Remove the cake from the ring and coat with the chocolate icing.