Creole Gateau

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 250 g QimiQ Cream Base
  • 125 g Butter, softened
  • 50 g Sugar
  • 4 Egg yolk(s)
  • 3 cl Rum
  • 170 g Flour
  • 100 g Hazelnut brittle
  • 50 g Plain chocolate, grated
  • 4 Egg white(s)
  • 80 g Sugar
  • Butter, for the baking tin
  • For the filling
  • 250 g QimiQ Classic Vanilla, unchilled
  • 150 g Natural yoghurt
  • 60 g Sugar
  • 150 g Tinned pineapple, diced
  • 250 Whipping cream 36 % fat
  • 50 ml Rum
  • Water
  • Sugar
  • 200 g White chocolate glazing
  • Pineapple, to decorate
  • Candied cherries, to decorate
Method
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.