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QimiQ
Benefits
Creamy indulgent taste with less fat
Quick and simple preparation
Longer shelf life without loss of quality
25
easy
Ingredients for 1 gateau, 10" Ø
For the base
6
Egg(s)
180
g
Sugar
1
sachet(s)
Vanilla sugar
pinches
Salt
40
g
Corn starch
100
g
AP Flour,
plain
40
g
Cocoa powder
30
ml
Sunflower oil
For the cream
500
g
QimiQ Classic,
room temperature
150
g
Mascarpone
2
tsp
Instant coffee powder
1
sachet(s)
Vanilla sugar
100
ml
Baileys® Irish Cream
100
g
Sugar
250
ml
Heavy cream 36 % fat,
beaten
Chocolate,
rasped
Method
1.
Preheat the oven to 320°F (conventional oven).
2.
For the base: whisk the eggs, sugar, vanilla sugar and salt until fluffy. Sift the corn starch, flour and cocoa powder together and fold into the egg mixture. Add the oil and mix well.
3.
Line a springform with baking paper. Pour the mixture into the baking tin and bake for approx. 35-40 minutes.
4.
Allow to cool and slice through the middle into 2 bases.
5.
For the cream: whisk QimiQ Classic smooth.
6.
Add the mascarpone, instant coffee granules, sugar and Baileys and mix well. Carefully fold in the whipped cream.
7.
Place the sponge base in a cake ring and spread with 2/3 of the cream.
8.
Top with the second sponge base and spread with the remaining cream.
9.
Cover the gateau and chill for at least 4 hours (preferably over night).
