Baked Sour Cream Slices

  • Print
Recipe Image
Ingredients for 100 portions
  • For the base
  • 900 g Butter, melted
  • 2300 g Graham crackers, crumbled
  • For the filling
  • 3000 g QimiQ Classic, room temperature
  • 7000 g Sour cream 15 % fat
  • 2200 g Whole egg(s)
  • 380 ml Lemon juice
  • Lemon peel
  • 300 g Corn starch
  • 1900 g Sugar
  • 300 g Vanilla sugar
  • For the glazing
  • 2000 g Strawberries, pureed
  • 75 g Gelatin sheets à 3 g
Method
1.
Preheat the Convotherm to 320° F with convection.
2.
For the base, add the butter to the biscuit crumbs, mix well and firmly stamp into greased square baking tins.
3.
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.
4.
Pour onto the biscuit base and bake in the preheated Convotherm with reduced fan speed for approx. 45 minutes. Allow to cool.
5.
For the glazing, add the melted gelatin to the strawberry puree and mix well. Use to glaze the cake and chill to set.