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QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Creamy indulgent taste with less fat
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
No additional gelatine required
Acid and alcohol stable
Enhances the natural taste of added ingredients
60
medium
Ingredients for 1 Cake tin 26 cm Ø
For the nut chocolate sponge
125
g
QimiQ Cream Base
130
g
Butter,
melted
250
g
Sugar
12
Egg yolk(s)
250
g
Dark couverture 70 % cocoa,
melted
250
g
Hazelnuts,
ground
10
Egg white(s)
80
g
Apricot jam,
to brush
Butter,
for the baking tin
Flour,
for the baking tin
For the caramel
250
QimiQ Classic,
unchilled
250
g
Sugar
2
g
Sea salt
50
g
Butter
For the cream
750
g
QimiQ Whip Pastry Cream,
chilled
70
g
Sugar
250
g
Butter,
melted
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.
For the nut chocolate sponge: whisk the QimiQ Sauce Base with the melted butter and 180 g sugar until fluffy. Mix in the egg yolks. Fold in the melted chocolate and mix in the hazelnuts.
3.
Whisk the egg whites with the remaining sugar until stiff. Fold into the QimiQ mixture.
4.
Fill into a greased cake tin and bake in the preheated oven for approx. 60 minutes. Allow to cool.
5.
For the caramel: whisk the unchilled QimiQ Classic smooth. Melt the sugar in a pan until golden. Add the QimiQ Classic and sea salt and simmer until it becomes a smooth mixture. Add the butter and mix well. Cool.
6.
For the cream: whip the cold QimiQ Whip with the sugar together until the required volume has been achieved. Slowly whisk in the melted butter. Finally add the caramel and mix well.
7.
Slice the nut chocolate sponge into three layers. Place one piece into a cake ring and spread one third of the cream on top (approx. 1 cm high). Repeat this process 2 more times. Finally, spread the remaining cream onto the last layer of sponge.
8.
Allow to chill for approx. 4 hours and remove the cake ring before serving.
