Vanilla Poppy Seed Gateau

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Ingredients for 12 portions, 26 cm Ø springform cake tin
  • For the sponge base
  • 180 g Butter
  • 60 g Powdered sugar
  • 6 Egg yolk(s)
  • 6 Egg white(s)
  • 150 g Sugar
  • 270 g Poppy seeds
  • 110 g Hazelnuts, ground
  • 1 sachet(s) Vanilla sugar
  • Cinnamon
  • pinch(es) Salt
  • Butter, for the baking tin
  • Powdered sugar, to dust
  • For the filling
  • 125 g QimiQ Classic Vanilla, unchilled
  • 1 tbsp Honey
  • 125 ml Cream 36 % fat, whipped
Method
1.
Preheat the oven to 180° C (conventional oven).
2.

For the sponge base: whisk the butter and icing sugar until fluffy. Gradually add the egg yolks.

3.
Whisk the egg whites and sugar until stiff and fold into the butter mixture.
4.
Add the poppy seeds, hazelnuts, vanilla sugar, cinnamon and salt and mix well.
5.
Pour into a greased cake tin and bake in the middle of the preheated oven for approx. 40 minutes. Allow to cool.
6.

For the filling: whisk the QimiQ Classic Vanilla smooth.

7.
Add the honey and mix well.
8.
Carefully fold in the whipped cream.
9.
Halve the base horizontally and sandwich back together with the cream.
10.
Chill for at least 4 hours (preferably over night).
11.
Dust with icing sugar to serve.