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QimiQ
Benefits
Longer presentation times without loss of quality
Creamy indulgent taste with less fat
Reduces skin formation
Reduces discolouration
25
easy
Ingredients for 1 springform cake tin 26 cm Ø
For the sponge
100
g
Butter,
softened
30
g
Powdered sugar
4
Egg yolk(s)
150
g
Ground poppy seeds
70
g
Hazelnuts,
grated
1
sachet(s)
Vanilla sugar
small pinch(es)
Cinnamon
pinch(es)
Salt
4
Egg white(s)
90
g
Sugar
Butter,
for the baking tin
For the quark cream
250
g
QimiQ Classic,
unchilled
125
g
Quark 20 % fat
70
g
Sugar
2
tbsp
Lemon juice
1
sachet(s)
Vanilla sugar
125
ml
Cream 36 % fat,
whipped
For the glazing
1
sachet(s)
Red cake glazing jelly
30
g
Ground poppy seeds,
to decorate
Cream 36 % fat,
whipped
Method
1.
Preheat the ovent to 175° C (convection oven).
2.
For the sponge, whisk the butter smooth. Add the icing sugar and egg yolks and continue to whisk until fluffy. Add the poppy seeds, hazelnuts, vanilla sugar, cinnamon and salt and mix well. Whisk the egg whites and sugar until stiff and fold into the mixture. Pour into a greased cake tin and bake in the preheated oven for 30-40 minutes.
3.
For the quark cream whisk QimiQ Classic smooth. Add the quark, sugar, lemon juice and vanilla sugar and mix well. Fold in the whipped cream.
4.
Sandwich the cold sponge with the cream and chill for at least 4 hours (preferably over night).
5.
Make the glazing according to the instructions on the packet and use to glaze the cake.
6.
Chill to set the glazing. Coat the side of the cake with poppy seeds and decorate with cream rosettes.
