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
- Preheat the oven to 160 °C (conventional oven).
- For the base: whisk the butter, sugar, egg yolks and rum until fluffy.
- Add the QimiQ Sauce Base slowly to the butter mixture mixing continuously.
- Mix the flour, hazelnut and chocolate together.
- Whisk the egg whites and sugar stiff. Fold alternately with the flour into the QimiQ mixture.
- Pour into a greased cake tin and bake for approx. 40 minutes (cover with tin foil to prevent burning if necessary).
- 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.
- 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.
- Coat with the white chocolate icing and decorate with pineapple and cherries.