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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
Acid stable and does not curdle
Full creamy taste with less fat and cholesterol
Quick and easy preparation
Foolproof real cream product, cannot be over whipped
25
easy
Ingredients for 12 portions, 26 cm Ø springform cake tin
For the cream
300
g
QimiQ Whip Pastry Cream,
chilled
130
g
Cream cheese
340
g
Raspberry fruit puree
70
g
Sugar
12
g
Gelatine sheets à 3 g
For the raspberry sauce
25
ml
Water
25
g
Sugar
50
g
Raspberry fruit puree
For the glazing
250
g
Raspberry fruit puree
40
ml
Lemon juice
7
g
Gelatine sheets à 3 g
For the sponge base
250
g
Whole egg(s)
150
g
Sugar
3
g
Salt
70
g
Corn flour / starch
80
g
Flour
7
g
Vanilla sugar
25
g
Butter,
melted
Method
1.
For the cream, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the quark, half of the raspberry puree and the sugar and continue to whip at top speed until the required volume has been achieved.
3.
Dissolve the gelatine in the second half of the fruit puree, add to the QimiQ Whip and mix well.
4.
For the raspberry sauce, bring the water and sugar to the boil, add the raspberry puree and allow to melt.
5.
For the fruit glazing, dissolve the gelatine in the raspberry puree. Add the lemon juice and mix well.
6.
Bake the sponge base and slice into three pieces.
7.
Gateau construction: sponge - raspberry juice - cream - sponge - raspberry juice - cream - sponge - cream - fruit glazing - decoration.