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
Creamy consistency
Full taste with less fat content
Prevents moisture migration, sponge base remains fresh and dry
15
easy
Ingredients for 12 servings
For the base
150
g
Graham crackers,
crumbled
125
g
Butter,
melted
2
tsp
Cocoa powder
For the cream
250
QimiQ Whip,
chilled
100
ml
Buttermilk
2
Banana(s)
100
g
Sugar
1
package
Vanilla sugar
1
small pinch(es)
Cinnamon,
ground
2
Lemon(s),
juice and finely grated zest
100
ml
Whipping cream 36% fat,
beaten
Coconut flakes,
to sprinkle
Method
1.
For the base: mix the biscuit crumbs with the melted butter and cocoa powder.
2.
Place a baking frame on a baking tray lined with parchment paper. Press the biscuit mixture firmly into the baking frame.
3.
Für die Creme: QimiQ Whip Konditorcreme gemeinsam mit dem Schalgobers aufschlagen.
4.
For the cream: place the buttermilk, bananas, sugar, vanilla sugar, cinnamon, lemon zest and lemon juice into a mixing bowl and blend with an immersion blender until smooth.
5.
Whisk the unchilled QimiQ Classic smooth. Add the buttermilk mixture and mix well. Fold in the whipped cream.
6.
Spread the cream over the biscuit base and allow to chill for approx. 4 hours.
7.
Sprinkle the cake with dessicated coconut and decorate as required.
