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QimiQ
Benefits
Acid stable and does not curdle
Real dairy cream product, cannot be over whipped
High stability despite light consistency
Full taste with less fat content
Cakes remain moist for longer
25
medium
Ingredients for 10 portions
For the cake layer
250
g
QimiQ Sauce Base
225
g
Butter
250
g
Sugar
1
Egg(s)
300
g
Cake flour
50
g
Cocoa powder
5
g
Salt
40
g
Baking soda
For the cherry filling
120
g
Cherry juice from the can
4
g
Lemon juice
40
g
Sugar
8
g
Corn starch
180
g
Cherries, tinned
2
g
Orange zest,
freshly grated
For the chocolate cherry mousse
500
g
QimiQ Whip,
chilled
100
Sugar
5
g
Vanilla extract
100
g
Milk 2 % fat
75
g
Rutherford and Meyer cherry fruit paste
250
g
Bittersweet chocolate 68 % cocoa,
melted
For the whip topping
300
g
QimiQ Whip,
chilled
100
g
Sugar
25
ml
1
litre(s)
Whipping cream 36% fat
Method
1.
For the cake layer: cream the butter and sugar with the paddle attachment till smooth and no sugar particles are visible.
2.
Add the eggs one at a time.
3.
Sift together the cake flour, cocoa powder, salt, and baking soda.
4.
Add the QimiQ Sauce Base and dry ingredients alternately, finishing with the dry ingredients. Fold to ensure there are no lumps.
5.
Bake on grease parchment paper at 320 °F for 20 minutes, turning once.
6.
For the cherry filling: whisk the cherry juice, lemon juice, and sugar with the corn starch and bring to a boil.
7.
Remove from the heat, add the strained cherries and orange zest and allow the mixture to cool.
8.
For the chocolate cherry mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl).
9.
Add the sugar, vanilla and milk and continue to whisk at top speed until the required volume has been achieved.
10.
Add the cherry paste and fold in the chocolate.
11.
For the whip topping: lightly whip the chilled QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of the bowl).
12.
Add the sugar, Kirschwasser and continue to whip at high speed. Add the chilled heavy cream and whip until the desired volume has been reached. Use to fill and decorate the Black Forest Cake.