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QimiQ
Benefits
Longer presentation times at room temperature
No additional gelatine required
Foolproof real cream product, cannot be over whipped
Creamy indulgent taste with less fat
20
easy
Ingredients for 1 Cake tin 26 cm Ø
For the sponge base
6
Egg(s)
300
g
Sugar
1
package
Vanilla sugar
1
pinch(es)
Salt
1
Lemon(s),
juice only
0.5
Lemon(s),
finely grated zest
Rum flavouring
250
g
Flour,
plain
For the cream filling
250
g
QimiQ Whip Pastry Cream,
chilled
250
g
QimiQ Classic,
chilled
500
g
Low fat quark [cream cheese]
100
g
Sugar
1
package
Vanilla sugar
0.5
Lemon(s),
juice only
Powdered sugar,
to dust
Method
1.
Preheat the oven to 160 °C (air circulation).
2.
For the sponge base: separate the eggs. Whisk the egg yolks with half of the sugar, vanilla sugar, salt, lemon juice, lemon zest and rum aroma until fluffy.
3.
Whisk the egg whites with the remaining sugar until stiff peaks appear. Sieve the flour and fold into the egg yolk mixture alternately with the whisked egg whites.
4.
Fill into a greased cake tin and bake in the preheated oven for approx. 35 mintues. Allow to cool.
5.
For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6.
Add the quark, sugar, vanilla sugar and lemon juice and continue to whip until the required volume has been achieved.
7.
Halve the sponge base through the middle horizontally. Place one half into a cake ring and cover with a layer of cream. Top with the second half.
8.
Allow to chill for approx. 4 hours and dust with icing sugar before serving.
9.
Tip: The pulp of a vanilla pod can be used instead of vanilla sugar.
