Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
No additional gelatine required
Acid and alcohol stable
Cakes remain moist for longer
Foolproof real cream product, cannot be over whipped
Light and fluffy consistency
15
easy
Ingredients for 12 servings
For the cupcakes
125
g
QimiQ Cream Base
100
g
Butter,
melted
120
Sugar
4
Egg(s)
2
g
Orange zest
15
g
Pumpkin seed oil
120
g
Digestive biscuits,
crumbled well
40
g
Flour
10
g
Baking powder
120
g
Pumpkin seeds,
ground
For the topping
250
g
QimiQ Whip Pastry Cream,
chilled
125
g
QimiQ Classic,
whisked smooth
200
g
Hokkaido Pumpkin
60
Apple puree
50
g
Brown sugar
1
small pinch(es)
Cinnamon
100
Quark 20 % fat
2
cl
Whisky
50
g
Sugar
Method
1.
Preheat the oven to 160 °C (air circulation).
2.
For the cupcakes: mix the QimiQ Sauce Base with the melted butter, sugar and eggs until smooth. Add the remaining ingredients and mix well.
3.
Fill into the prepared forms and bake in a preheated oven at 160°C for approx. 25-30 minutes. Allow to cool.
4.
For the topping: peel the pumpkin and apples and cut into cubes. Marinate with the brown sugar and cinnamon, put into a saucepan, cover and stew in the oven at 160 °C until tender. Blend the mixture and allow to cool.
5.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the mixture is completely incorporated (especially the bottom and sides of bowl). Add the QimiQ Classic, quark, sugar, whisky and 250 g of the pumpkin puree and continue to whip until the required volume has been achieved. Chill for approx. 1 hour.
6.
Fill the cream into a piping bag and pipe onto the cupcake. Decorate as required.
