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QimiQ
Benefits
Saves time and resources
Creamy indulgent taste with less fat
Foolproof real cream product, cannot be over whipped
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
25
medium
Ingredients for 12 portions, 26 cm Ø springform cake tin
For the sponge base Ø 24 cm
62
g
Pasteurised whole egg
38
g
Sugar
2
g
Vanilla sugar
1
g
Salt
17
g
Corn flour / starch
20
g
Flour
6
g
Butter,
melted
For the chocolate sponge base Ø 24 cm
100
g
Pasteurised whole egg
50
g
Sugar
2
g
Vanilla sugar
1
g
Salt
27
g
Corn flour / starch
15
g
Flour
15
g
Cocoa powder
7
g
Sunflower oil
To drizzle
66
g
Orange juice
For the chocolate cream
200
g
QimiQ Whip Pastry Cream,
chilled
200
g
QimiQ Classic
40
g
Sugar
60
ml
Milk
4
g
Gelatine sheets à 3 g
140
g
Dark chocolate (40-60 % cocoa),
melted
For the caramel cream
170
g
QimiQ Whip Pastry Cream
170
g
QimiQ Classic
170
g
Caramel syrup
Sugar
4
g
Gelatine sheets à 3 g
For the jelly
32
g
Passion fruit puree
68
ml
Water
14
g
Sugar
4
g
Corn flour / starch
2
g
Gelatine sheets à 3 g
20
g
Roasted hazelnuts,
grated
Method
1.
Bake the sponge bases, allow to cool and drizzle with the orange juice.
2.
For the dark chocolate cream, lightly whip the cold QimiQ Whip, QimiQ Classic and sugar until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the milk and continue to whisk at top speed until the required volume has been achieved. Fold in the luke warm melted chocolate and dissolved gelatine.
3.
For the passion fruit jelly, warm the passion fruit puree, water and sugar. Add the corn starch and gelatine, stir well and allow to cool.
4.
For the caramel cream: lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the caramel syrup and continue to whisk at top speed until the required volume has been achieved. Fold in the dissolved gelatine.
5.
Place the chocolate base in a Ø 26 cm cake ring and layer with the remaining ingredients in the following order: chocolate cream, passion fruit jelly, pale sponge base and caramel cream. Sprinkle with roasted haselnuts and chill well.