Ingredients
For 1 Cake tin 26 cm Ø
For the base
250g
QimiQ Cream Base
280g
Sugar
5
Egg(s)
1package
Vanilla sugar
80ml
Sunflower oil
50g
Pumpkin seeds, chopped
50g
Walnuts, grated
100g
Hazelnuts, grated
1pinch(es)
Cinnamon
300g
Courgette(s), grated
270g
Flour, coarse grain
1package
Baking powder
For the cream
500g
QimiQ Classic Vanilla
250ml
Whipping cream 36 % fat, whipped
200g
Mascarpone
150g
Sugar
100g
Pumpkin seeds, finely chopped
For the chocolate icing
125g
QimiQ Classic
200g
Couverture /chocolate icing
100g
Apricot jam
Preparation
- Preheat the oven to 180 °C (conventional oven).
For the base: whisk the sugar, eggs and vanilla sugar briefly. Add the QimiQ Sauce Base, oil, grated nuts, pumpkin seeds and cinnamon and mix well.
- Press the courgettes out well and mix with the flour and baking powder. Fold into the mixture.
- Pour the mixture into the base of a greased cake tin and bake in the preheated oven for apporx. 50 minutes. Allow to cool.
For the cream: whisk the QimiQ Classic Vanilla smooth. Add the mascarpone, finely chopped pumpkin seeds and sugar and mix well. Fold in the whipped cream.
Slice the base into 2 pieces through the middle. Place one base into a cake ring, spread with half of the apricot jam and cover with the cream. Place the second base on top and spread with the remaining jam.
For the chocolate icing: melt the QimiQ Classic. Remove from the heat, add the couverture and stir until it has completely melted.
Remove the cake from the ring and coat with the chocolate icing.
Allow to chill for approx. 4 hours.
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