Raspberry and Poppy Seed Gateau

Gateaux and Cakes
  • Print
Recipe Image
Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 6 Egg(s)
  • 180 g Sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 40 g Corn flour / starch
  • 100 g Flour
  • 40 g Cocoa powder
  • 30 ml Sunflower oil
  • Butter, for the cake tin
  • Flour, for the cake tin
  • For the cream
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 125 g QimiQ Classic, chilled
  • 80 g Sugar
  • 200 g Raspberry puree
  • 70 g Natural yoghurt
  • 1 Lemon(s), juice only
  • 80 g Butter, melted
  • 100 g Poppy seeds, to decorate
Method
1.

Preheat the oven to 160 °C (conventional oven).

2.

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.

3.

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.

4.

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).

5.

Add the raspberry puree, yoghurt and lemon juice and continue to whip until the required volume has been achieved. Fold in the melted butter.

6.

Spread one part of the cream onto one layer of sponge and place the second layer on top. Spread with the remaining cream.

7.

Decorate the sides with the poppy seeds and allow to chill for approx. 4 hours.