Ingredients
For 1 gateau, 26 cm Ø
For the sponge base
6
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
Flour
To spread
100g
Orange marmelade, pureed
For the cream
250g
QimiQ Classic, unchilled
300g
Bittersweet chocolate, melted
2tbsp
Coffee liqueur
1tbsp
Sugar
375g
Cream 36 % fat, whipped
To decorate
Chocolate decorations
Preparation
Preheat the oven to 180 °C (convection oven).
Whisk the egg whites with the sugar and salt until stiff.
Fold in the egg yolks. Sift in the flour mix well.
Line a baking sheet with baking paper and pour the mixture approx. 1 cm deep onto the baking tray.
Bake for approx. 10 minutes in the hot oven. Allow to cool.
Spread the sponge base with orange jam.
For the cream: whisk the QimiQ Classic smooth. Add the melted chocolate, liqueur and sugar and mix well. Fold in the whipped cream.
- Spread half of the cream over the sponge base and spread smooth. Slice lengthwise into 5 equally wide strips.
- Fold one strip into a coil and place in the middle of a cake plate. Add the remaining strips one after the other until all used up and secure with a cake ring.
- Spread the surface of the gateau with part of the remaining cream, and put enough cream required to coat the edge to one side. Chill the gateau for approx. 20 minutes.
- Remove the cake ring and coat the sides of the gateau with the remaining cream. Chill for at least 4 hours, preferably over night.
- Decorate with chocolate shapes.
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