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easy &quick

Creole Gateau

QimiQ Benefits

  • Creamy consistency
  • Full taste with less fat content
  • Quick and easy preparation

Minutes

25

Difficulty

easy

Creole Gateau
Creole Gateau

Ingredients

For 1 Cake tin 26 cm Ø

  • For the base

  • 250g

    QimiQ Cream Base

  • 125g

    Butter, softened

  • 50g

    Sugar

  • 4

    Egg yolk(s)

  • 3cl

    Rum

  • 170g

    Flour

  • 100g

    Hazelnut brittle

  • 50g

    Plain chocolate, grated

  • 4

    Egg white(s)

  • 80g

    Sugar

  • g

    Butter, for the baking tin

  • For the filling

  • 250g

    QimiQ Classic Vanilla, unchilled

  • 150g

    Natural yoghurt

  • 60g

    Sugar

  • 150g

    Tinned pineapple, diced

  • 250

    Whipping cream 36 % fat

  • 50ml

    Rum

  • Water

  • g

    Sugar

  • 200g

    White chocolate glazing

  • Pineapple, to decorate

  • Candied cherries, to decorate

Preparation

  1. Preheat the oven to 160 °C (conventional oven).
  2. For the base: whisk the butter, sugar, egg yolks and rum until fluffy.
  3. Add the QimiQ Sauce Base slowly to the butter mixture mixing continuously.
  4. Mix the flour, hazelnut and chocolate together.
  5. Whisk the egg whites and sugar stiff. Fold alternately with the flour into the QimiQ mixture.
  6. Pour into a greased cake tin and bake for approx. 40 minutes (cover with tin foil to prevent burning if necessary).
  7. For the filling: whisk the unchilled QimiQ Classic Vanilla smooth. Add the yoghurt and sugar and mix well. Fold in the pineapple and whipped cream.
  8. Slice the base into 3 layers and drizzle with the rum-water-sugar mixture. Sandwich together with the cream and allow to chill for approx. 4 hours.
  9. Coat with the white chocolate icing and decorate with pineapple and cherries.
Some doughy looking food

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