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QimiQ
Benefits
Stable consistency
Acid stable and does not curdle
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
Quick and easy preparation
Foolproof real cream product, cannot be over whipped
25
medium
Ingredients for 1 gateau(x), Ø 28 cm
For the sponge base
250
g
Whole egg(s)
150
g
Sugar
3
g
Salt
70
g
Corn flour / starch
80
g
Flour
7
g
Vanilla sugar
25
g
Butter,
melted
For the cream
200
g
QimiQ Whip Pastry Cream,
chilled
100
g
QimiQ Classic
70
g
Sugar
130
g
Low fat quark [cream cheese]
360
g
Raspberry fruit puree
12
g
Gelatine sheets à 3 g
For the raspberry sauce
25
g
Water
25
g
Sugar
50
g
Raspberry fruit puree
For the topping
60
g
QimiQ Whip Pastry Cream,
chilled
200
g
QimiQ Classic
50
g
Sugar
150
g
Low fat quark [cream cheese]
40
g
Lemon juice
7
g
Gelatine sheets à 3 g
Method
1.
Bake the sponge base and slice into three bases.
2.
For the cream, lightly whip the cold QimiQ Whip and QimiQ Classic until smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Continue to whip until the required volume has been achieved.
3.
Add the sugar, quark and half of the fruit puree.
4.
Melt the gelatine in the remaining fruit puree, add to the QimiQ mixture and mix well.
5.
For the raspberry juice, bring the water and sugar to the boil, add the raspberry puree and heat until completely melted.
6.
For the topping, lightly whip the cold QimiQ Whip, QimiQ Classic and sugar until smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been achieved.
7.
Gateau construction: base – juice – cream – base – juice – cream – base – cream – topping – decoration.