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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Creamy indulgent taste with less fat
Quick and easy preparation
Foolproof
15
easy
Ingredients for 12 portions, 26 cm Ø springform cake tin
For the cake base
2
Egg(s)
50
g
Powdered sugar
pinch(es)
Salt
1
sachet(s)
Vanilla sugar
5
g
Lemon peel
30
ml
Vegetable oil
60
g
Flour
2
tbsp
Cocoa powder
For the cream
750
g
QimiQ Classic,
unchilled
1
tbsp
Instant coffee powder
230
ml
Caffè Latte Espresso
110
g
Sugar
100
ml
Cream 36 % fat,
whipped
To decorate
20
ea
Chocolate coffee beans
Method
1.
Pre-heat the oven to 190° C (conventional oven).
2.
For the cake base, whisk the egg, icing sugar, salt, vanilla sugar and lemon zest until fluffy. Slowly add the oil, and carefully fold in the flour, cocoa powder mixture.
3.
Pour into a pre-prepared cake tin and bake in the hot oven for approx. 15 minutes.
4.
For the cream, whisk QimiQ Classic smooth. Add the coffee powder, Caffé Latte Espresso and sugar and mix well. Fold in the whipped cream.
5.
Place the base in a cake ring and cover with the cream. Chill over night and decorate with chocolate coffee beans.
