Chocolate and Vanilla Gateau

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Ingredients for 12 portions, 10" Ø springform cake tin
  • Chocolate and Almond Sponge Base
  • 4 pcs Egg yolk(s)
  • 15 g Sugar
  • 2 tbsp Rum
  • 1 sachet(s) Vanilla sugar
  • 50 g Cooking chocolate, melted
  • 4 pcs Egg white(s)
  • 25 g Sugar
  • 25 g AP Flour, plain
  • 90 g Almonds, grated
  • For the vanilla cream
  • 125 g QimiQ Classic Vanilla, room temperature
  • 1 sachet(s) Vanilla sugar
  • 35 g Sugar
  • 125 ml Heavy cream 36 % fat, beaten
  • For the chocolate cream
  • 125 g QimiQ Classic, room temperature
  • 25 g Milk
  • 35 g Sugar
  • 65 g Dark chocolate (40-60 % cocoa), melted
  • 125 ml Heavy cream 36 % fat, beaten
  • For the chocolate icing
  • 125 g QimiQ Classic, room temperature
  • 125 g Chocolate
Method
1.
Bake the sponge base and allow to cool.
2.

Für den Boden: Eidotter, Zucker, Rum und Vanillezucker schaumig schlagen.

3.

Geschmolzene Schokolade in die Dottermischung einrühren.

4.

Eiklar mit Zucker zu einem Schnee schlagen.

5.

Mehl und Mandeln vermischen und mit dem Eischnee unter die Dottermasse ziehen.

6.

In eine mit Backpapier ausgelegte Springform einfüllen und im vorgeheizten Backofen ca. 25-30 Minuten backen.

7.
For the vanilla cream, whisk QimiQ Classic smooth. Add the vanilla sugar and mix well. Carefully fold in the whipped cream.
8.
For the chocolate cream, whisk QimiQ Classic smooth. Add the milk, sugar and melted chocolate and mix well. Carefully fold in the whipped cream.
9.
Slice the sponge base through the middle into two bases. Place one base in a cake ring.
10.
Pipe two circles of vanilla cream onto the sponge base in the cake ring.
11.
Pipe the chocolate cream around the vanilla cream to fill out the base.
12.
Top with the second sponge base. Chill for at least 4 hours (preferably over night).
13.
For the chocolate icing, melt the QimiQ Classic. Remove from the heat, add the chocolate and stir until the chocolate has completely melted. Remove the cake from the ring and coat with the chocolate icing.