Ingredients
For 1 Cake tin 26 cm Ø
For the base
6
Egg(s)
180g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
40g
Corn flour / starch
100g
Flour
40g
Cocoa powder
30ml
Sunflower oil
g
Butter, for the cake tin
Flour, for the cake tin
For the cream
250g
QimiQ Whip Pastry Cream, chilled
125g
QimiQ Classic, chilled
80g
Sugar
200g
Raspberry puree
70g
Natural yoghurt
1
Lemon(s), juice only
80g
Butter, melted
100g
Poppy seeds, to decorate
Preparation
Preheat the oven to 160 °C (conventional oven).
Whisk the eggs, sugar, vanilla sugar and salt together until fluffy. Sift the corn starch, flour and cocoa powder together and fold into the egg mixture. Add the oil and mix well.
Fill into a greased and floured cake tin and bake in the preheated oven for approx. 35-40 minutes. Allow to cool and cut into 2 layers.
For the cream: lightly whip the cold QimiQ Whip, QimiQ Classic and sugar together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
Add the raspberry puree, yoghurt and lemon juice and continue to whip until the required volume has been achieved. Fold in the melted butter.
Spread one part of the cream onto one layer of sponge and place the second layer on top. Spread with the remaining cream.
Decorate the sides with the poppy seeds and allow to chill for approx. 4 hours.
Hints
Glaze the gateau with raspberry jelly.
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