Ingredients
For 100 portions
For the base
900g
Butter, melted
2300g
Graham crackers, crumbled
For the filling
3000g
QimiQ Classic, room temperature
7000g
Sour cream 15 % fat
2200g
Whole egg(s)
380ml
Lemon juice
Lemon peel
300g
Corn starch
1900g
Sugar
300g
Vanilla sugar
For the glazing
2000g
Strawberries, pureed
75g
Gelatin sheets à 3 g
Preparation
- Preheat the Convotherm to 320° F with convection.
- For the base, add the butter to the biscuit crumbs, mix well and firmly stamp into greased square baking tins.
- For the filling, whisk QimiQ Classic smooth. Add the sour cream, egg, lemon juice and lemon zest and mix well. Mix the corn starch, sugar and vanilla sugar together, add to the QimiQ mixture and mix well.
- Pour onto the biscuit base and bake in the preheated Convotherm with reduced fan speed for approx. 45 minutes. Allow to cool.
- For the glazing, add the melted gelatin to the strawberry puree and mix well. Use to glaze the cake and chill to set.
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