Ingredients
For 10 portions
For the sponge base 1 1/1 baking tray (foodservice)
200g
Egg(s)
120g
Sugar
1pinch(es)
Salt
60g
Flour
20g
Cocoa powder
30ml
Vegetable oil
For the strawberry cream
500g
QimiQ Classic, unchilled
180g
Strawberry puree
15g
Vanilla sugar
70g
White chocolate
For the lemon cream
500g
QimiQ Classic, unchilled
250g
Greek style yogurt
60g
Sugar
1
Lemon(s), juice only
For the strawberry jelly
300g
Strawberry puree
3
Gelatine sheets à 3 g
Preparation
Preheat the oven to 170 °C (convection oven).
- For the sponge base: whisk the eggs, sugar and salt until stiff peaks form. Sift in the flour and cocoa powder and fold in carefully. Quickly mix in the oil. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 8-10 minutes. Cut out 10 rings from the cooled sponge base leaving the rings on the sponge
- For the strawberry cream: whisk the cold QimiQ Classic until smooth. Add the strawberry puree and vanilla sugar and mix well. Lastly fold in the melted chocolate. Fill the cream into the rings until it reaches halfway up the mould. Chill well.
For the lemon cream: whisk the cold QimiQ Classic smooth. Add the remaining ingredients and mix well. Pour onto the strawberry cream. Chill well.
For the strawberry jelly: soak the gelatine in cold water. Melt in a pan and stir in the strawberry puree. Pour over the lemon cream.
Allow to cool for approx. 4-6 hours.
Tip: Blueberry puree can be used instead of strawberry.
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