Ingredients
For 12 portions, 10" Ø springform cake tin
Chocolate and Almond Sponge Base
4pcs
Egg yolk(s)
15g
Sugar
2tbsp
Rum
1sachet(s)
Vanilla sugar
50g
Cooking chocolate, melted
4pcs
Egg white(s)
25g
Sugar
25g
AP Flour, plain
90g
Almonds, grated
For the vanilla cream
125g
QimiQ Classic Vanilla, room temperature
1sachet(s)
Vanilla sugar
35g
Sugar
125ml
Heavy cream 36 % fat, beaten
For the chocolate cream
125g
QimiQ Classic, room temperature
25g
Milk
35g
Sugar
65g
Dark chocolate (40-60 % cocoa), melted
125ml
Heavy cream 36 % fat, beaten
For the chocolate icing
125g
QimiQ Classic, room temperature
125g
Chocolate
Preparation
- Bake the sponge base and allow to cool.
- For the vanilla cream, whisk QimiQ Classic smooth. Add the vanilla sugar and mix well. Carefully fold in the whipped cream.
- For the chocolate cream, whisk QimiQ Classic smooth. Add the milk, sugar and melted chocolate and mix well. Carefully fold in the whipped cream.
- Slice the sponge base through the middle into two bases. Place one base in a cake ring.
- Pipe two circles of vanilla cream onto the sponge base in the cake ring.
- Pipe the chocolate cream around the vanilla cream to fill out the base.
- Top with the second sponge base. Chill for at least 4 hours (preferably over night).
- 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.
Hints
- The QimiQ Classic Vanilla can be replaced by QimiQ Classic Original and vanilla sugar / essence.
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