Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Stable consistency
Acid stable and does not curdle
Full creamy taste with less fat and cholesterol
Quick and simple preparation
Real dairy cream product, cannot be over whipped
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
25
easy
Ingredients for 1 cake(s), Ø 9 inches
For the sponge base
200
g
Whole egg(s)
100
g
Sugar
7
g
Vanilla sugar
2
g
Salt
53
g
Corn starch
30
g
AP Flour
30
g
Cocoa powder
14
g
Sunflower oil
For the mango cream
110
g
QimiQ Whip
100
g
QimiQ Classic
75
g
Sugar
300
g
Mango puree
2
Sheet(s) of gelatine, 2.7 g each
For the chocolate cream
160
g
QimiQ Whip
100
g
QimiQ Classic
100
g
Sour cream 15 % fat
20
g
Sugar
60
g
Dark chocolate (40-60 % cocoa)
To drizzle sponge
25
g
Water
25
g
Sugar
50
g
Mango puree
For the fruit glazing
8
g
Gelatin sheets à 3 g
300
g
Mango puree
40
g
Lemon juice
Method
1.
Bake the sponge base and slice into three bases.
2.
For the mango cream, lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth. Ensure that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the sugar and half of the fruit puree and continue to whisk at top speed until the required volume has been achieved. Dissolve the gelatin in the remaining fruit puree, add to the cream and mix well.
3.
For the chocolate cream, lightly whip the cold QimiQ Whip and QimiQ Classic until smooth. Ensure that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the sour cream and sugar and continue to whip until the required volume has been achieved. Fold in the luke warm melted chocolate.
4.
For the juice to drizzle the sponge base, bring the sugar and water to a boil. Add the puree and dissolve.
5.
For the fruit glazing, dissolve the gelatine in the fruit puree and lemon juice.
6.
To construct the gateau, place one of the chocolate sponge bases in a Ø 9 inch cake ring, drizzle with the juice and continue to layer as follows: chocolate cream, sponge base drizzled with juice, mango cream, sponge base drizzled with juice and the last layer of mango cream. Glaze with the fruit glazing and decorate.