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QimiQ
Benefits
Real dairy cream product, cannot be over whipped
One bowl preparation
Quick and simple preparation
30
easy
Tips
Dark sponge base can be used instead of pale sponge base.
Ingredients for 10 portions
For the sponge cake
6
Egg yolk(s)
30
g
Powdered sugar
6
Egg white(s)
80
g
Sugar
30
g
Butter,
melted
80
g
AP Flour
40
g
Corn starch
For the vanilla cream
500
g
QimiQ Whip Vanilla,
chilled
Method
1.
Preheat the oven to 350 °F (air circulation).
2.
For the sponge cake: whisk the egg yolks with the icing sugar until fluffy.
3.
Whisk the egg whites with the sugar until stiff.
4.
Add the melted butter to the egg yolk mixture and whisk well. Mix the flour and corn flour together and fold into the egg yolk mixture. Carefully fold in the whisked egg white.
5.
Spread the pastry onto a baking sheet lined with baking paper and bake in the preheated oven for approx. 8 minutes.
6.
For the vanilla cream: whip the cold QimiQ Whip Vanilla until the required volume has been achieved.
7.
Cut circles out of the sponge cake and pipe the vanilla cream on top. Fold over and serve.
