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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Quick and simple preparation
Guaranteed to succeed
Can be frozen and defrosted without loss of quality
15
easy
Ingredients for 12 portions, 10" Ø springform cake tin
For the cake base
2
Egg(s)
80
g
Marzipan,
finely diced
pinch(es)
Salt
1
sachet(s)
Vanilla sugar
5
g
Lemon peel
5
g
Orange zest
3
tbsp
AP Flour
2
tbsp
Almonds,
grated
30
ml
Rape seed oil
0.5
tsp
Baking powder
For the cream
100
ml
Milk
100
g
Honey
200
g
Marzipan
500
g
QimiQ Classic,
room temperature
4
cl
Amaretto
250
ml
Heavy cream 36 % fat,
beaten
Method
1.
Pre-heat the oven to 320° F (conventional oven).
2.
For the cake base, whisk the eggs, marzipan, salt, vanilla sugar and lemon and orange zest together until fluffy. Slowly add the oil. Carefully fold in the flour, baking powder, almond mixture.
3.
Pour the mixture into a pre-prepared cake tin and bake in the hot oven for approx. 35 minutes.
4.
For the cream, bring the milk, honey and marzipan to the boil. Blend until smooth and allow to cool. Whisk QimiQ Classic smooth. Add the marzipan mixtuer and Amaretto and mix well. Fold in the whipped cream.
5.
Spread the cream onto the cake base and chill for at least four hours (preferably over night).
