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QimiQ
Benefits
Decorating cream keeps its shape for longer
Prevents moisture migration, sponge base remains fresh and dry
Creamy indulgent taste with less fat
35
hard
Ingredients for 12 portions, 26 cm Ø springform cake tin
Sponge Base
For the Advocaat mousse
250
g
QimiQ Classic Vanilla,
unchilled
100
ml
Advocaat [Eggnog]
150
ml
Cream 36 % fat,
whipped
For the chocolate mousse
375
g
QimiQ Classic,
unchilled
200
g
Dark chocolate (40-60 % cocoa)
30
g
Sugar
375
ml
Cream 36 % fat,
whipped
For the decorating cream
125
g
QimiQ Classic,
unchilled
200
ml
Cream 36 % fat,
whipped
1
sachet(s)
Vanilla sugar
To decorate
125
ml
Advocaat [Eggnog]
1
tsp
Cocoa powder
Butter,
for the baking tin
Flour,
for the baking tin
Method
1.
Slice the sponge base into 3 layers. Cut a narrow triangular wedge of sponge out of one base and use it to layer a shallow bowl (approx. 20 cm Ø), using a piece of the removed wedge to help it fit if necessary.
2.
For the Advocaat mousse, whisk QimiQ Classic smooth. Add the Advocaat, mix well and carefully fold in the whipped cream. Pour into the sponge lined bowl and chill for approx. 1 hour.
3.
Cover the base of the bowl with a second sponge base, tip over to place into a cake ring and remove the bowl.
4.
For the chocolate mousse whisk QimiQ Classic smooth. Add the melted chocolate and sugar, mix well and fold in the whipped cream. Pour the chocolate mousse into the cake ring around the Advocaat mousse and cover with the third sponge base. Chill for at least 4 hours (preferably over night).
5.
For the decorating cream, whisk QimiQ Classic smooth. Add the vanilla sugar and fold in the whipped cream. Spread a thin coat evenly over the cake and pipe with the remaining cream. Chill well.
6.
To decorate, mix approx. 3 tablespoons of Advocaat with sifted cocoa powder. Pour into a freezer bag and seal well. Drizzle the remaining Advocaat over the gateau. Cut off one corner of the freezer bag and pipe circles of the dark Advocaat over the surface, and arrange decoratively with a wooden skewer.
