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QimiQ
Benefits
Prevents moisture migration, pastry remains fresh and dry for longer
Longer shelf life without loss of quality
Creamy indulgent taste with less fat
Reduces skin formation
Reduces discoloration
25
easy
Ingredients for 12 portions, 10" Ø springform cake tin
Sponge Base
For the cream
500
g
QimiQ Classic,
room temperature
350
g
Strawberries,
pureed
130
g
Sugar
2
tbsp
Lemon juice
200
ml
Heavy cream 36 % fat,
beaten
For the decorating cream
50
g
QimiQ Classic,
room temperature
250
ml
Heavy cream 36 % fat
Sugar
To decorate
12
pcs
Strawberries
2
tbsp
Pistachios,
minced
Method
1.
For the cream, whisk QimiQ Classic smooth.
2.
Add the strawberry puree, sugar and lemon juice and mix well. Fold in the whipped cream.
3.
Place the sponge base in a cake ring. Cover with the strawberry cream and smooth off with a palatte knife. Chill for at least 4 hours (preferably over night).
4.
For the decorating cream, whisk QimiQ Classic smooth. Add the cream and sugar and whisk until stiff. Use to decorate the gateau.
