Ingredients
For 1 gateau, 26 cm Ø
For the base
250g
QimiQ Cream Base
100g
Sugar
0.5cube(s)
Fresh yeast
50g
Butter, melted
1
Egg(s)
450g
Flour
1pinch(es)
Salt
1package
Vanilla sugar
g
Butter, for the baking tin
Egg(s), to brush
Powdered sugar, to dust
For the cream
250g
QimiQ Whip Dessert Cream Vanilla, chilled
250g
QimiQ Classic, chilled
50g
Sugar
Lemon(s), juice only
Preparation
For the base: lightly heat the QimiQ Sauce Base. Add the yeast and allow to dissolve. Whisk in the melted butter.
Place the remaining ingredients into a mixing bowl, add the QimiQ mixture and knead to a smooth dough.
Place the dough into a greased cake tin and press lightly to fill out the whole tin. Cut into 8 pieces, cover and allow to rest in a warm place for approx. 60 minutes. (Tip: allow to rest in an oven at 50 °C.)
Preheat the oven to 180 °C (air circulation).
Brush the dough with the egg and bake in the preheated oven for approx. 35 minutes. Allow to cool.
For the cream: lightly whip the cold QimiQ Whip Vanilla and QimiQ Classic until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bow).
Add the remaining ingredients and continue to whip until the required volume has been achieved.
Cut the base into 2 layers and place one layer into a cake ring. Spread the cream on top and cover with the second layer of base.
Allow to chill for approx. 4 hours and sprinkle with icing sugar before serving.
Hints
Refine the cream with a dash of rum.
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