Ingredients
For 1110 g
350g
QimiQ Whip Pastry Cream, chilled
2
Egg(s)
250ml
Whipping cream 36 % fat
65g
Sugar
35g
Rum
10g
Gelatine
40g
Water
250g
Dark chocolate (40-60 % cocoa), melted
1
Sponge base Ø 26 cm
Preparation
- Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the eggs, cream, sugar and rum and continue to whip for 1-1,5 minutes. (For larger quantities, whip for 3-4 minutes.)
- Dissolve the soaked gelatine in 60 °C warm water and fold quickly into the mixture.
- Quickly fold in the melted chocolate.
- Place the sponge base into a cake ring and spread with the cream. Allow to chill for approx. 4 hours.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.