Vanilla and Chocolate Cake

Gateaux and Cakes

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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 vanilla cream
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 150 g QimiQ Classic Vanilla, chilled
  • 80 g Mascarpone
  • 80 g Sugar

Preheat the oven to 160 °C (convection 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.


For the vanilla cream: lightly whip the cold QimiQ Whip and QimiQ Classic Vanilla together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).


Add the mascarpone and sugar and continue to whip until the required volume has been achieved.


Spread the cream onto the sponge base and allow to chill for approx. 4 hours.


Tip: Mix strawberries into the cream.