Ingredients
For 1 Loaf pan(s)
For the sponge
250g
QimiQ Sauce Base
4
Egg(s)
130ml
Sunflower oil
250g
Sugar
1package
Vanilla sugar
200g
AP Flour, coarse grain
1package
Baking powder
150g
Hazelnuts, ground
g
Butter, for the baking tin
For the cream filling
250g
QimiQ Whip, chilled
200g
Sour cream 15 % fat
100g
Powdered sugar
0.5
Lemon(s), juice and finely grated zest
80g
Butter, melted
Cranberry jam, to brush
Preparation
- Preheat the oven to 340 °F (air circulation).
- For the base: mix the QimiQ Sauce Base with the eggs, oil, sugar and vanilla sugar until smooth. Mix the flour with the baking powder and hazelnuts and quickly fold into the QimiQ mixture.
- Fill the mixture into a greased loaf tin and bake in the preheated oven for approx. 30-40 minutes. Allow to cool.
- For the cream filling: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the sour cream, icing sugar, lemon juice and lemon zest and continue to whip until the required volume has been achieved. Quickly fold in the melted butter.
- Cut the sponge base into 3 layers. Spread the cranberry jam onto one layer and cover with one part of the cream. Place the second sponge lase on top and spread with cranberry jam, and a layer of cream. Place the third layer of sponge base on top and spread with the remaining cream.
- Allow to chill for at least 4 hours.
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