Courgette and Pumpkin Seed Cake with Vanilla Cream Filling

Gateaux and Cakes
  • Print
Recipe Image
Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 250 g QimiQ Cream Base
  • 280 g Sugar
  • 5 Egg(s)
  • 1 package Vanilla sugar
  • 80 ml Sunflower oil
  • 50 g Pumpkin seeds, chopped
  • 50 g Walnuts, grated
  • 100 g Hazelnuts, grated
  • 1 pinch(es) Cinnamon
  • 300 g Courgette(s), grated
  • 270 g Flour, coarse grain
  • 1 package Baking powder
  • For the cream
  • 500 g QimiQ Classic Vanilla
  • 250 ml Whipping cream 36 % fat, whipped
  • 200 g Mascarpone
  • 150 g Sugar
  • 100 g Pumpkin seeds, finely chopped
  • For the chocolate icing
  • 125 g QimiQ Classic
  • 200 g Couverture /chocolate icing
  • 100 g Apricot jam
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.

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.

3.
Press the courgettes out well and mix with the flour and baking powder. Fold into the mixture.
4.
Pour the mixture into the base of a greased cake tin and bake in the preheated oven for apporx. 50 minutes. Allow to cool.
5.

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.

6.

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.

7.

For the chocolate icing: melt the QimiQ Classic. Remove from the heat, add the couverture and stir until it has completely melted.

8.

Remove the cake from the ring and coat with the chocolate icing.

9.

Allow to chill for approx. 4 hours.