Ingredients
For 10 servings
For the chocolate sponge base
10
Egg(s)
200g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
250g
Flour
40g
Cocoa powder
For the filling
125g
QimiQ Classic, unchilled
125ml
Rum
1
Orange(s), juice and finely grated zest
1
Lemon(s), juice and finely grated zest
0.5tsp
Cinnamon
200g
Apricot jam
400g
Fondant icing
1packet
Red food colouring
1shot
Water
Preparation
Preheat the oven to 180 °C (air circulation).
For the chocolate sponge: whisk the eggs with the sugar, vanilla sugar and salt until fluffy. Sieve the flour with the cocoa powder and carefully fold into the egg mixture. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 25 minutes.
For the filling: whisk the unchilled QimiQ Classic smooth. Cut 2/3 of the sponge base into small cubes and place into a mixing bowl. Add the remaining ingredients and mix until the mixture becomes moist.
Place the remaining sponge base into an oblong tin. Spread the filling on top and cut into cubes (3x3 cm).
Decorate with the icing as required.
- Cut the mixture into 3x3 cubes and cover with the glaze.
Hints
Glaze with a coloured glazing.
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