Ingredients
For 12 portions, 10" Ø springform cake tin
Sponge Base
For the cream
500g
QimiQ Classic, room temperature
350g
Strawberries, pureed
130g
Sugar
2tbsp
Lemon juice
200ml
Heavy cream 36 % fat, beaten
For the decorating cream
50g
QimiQ Classic, room temperature
250ml
Heavy cream 36 % fat
g
Sugar
To decorate
12pcs
Strawberries
2tbsp
Pistachios, minced
Preparation
- For the cream, whisk QimiQ Classic smooth.
- Add the strawberry puree, sugar and lemon juice and mix well. Fold in the whipped cream.
- 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).
- For the decorating cream, whisk QimiQ Classic smooth. Add the cream and sugar and whisk until stiff. Use to decorate the gateau.
- Decorate with strawberries and chopped nuts.
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