Ingredients
For 1 gateau, 10" Ø
For the base
250g
QimiQ Sauce Base
100g
Sugar
0.5cube(s)
Fresh yeast
50g
Butter, melted
1
Egg(s)
450g
AP Flour
1pinch(es)
Salt
1package
Vanilla sugar
g
Butter, for the baking tin
Egg(s), to brush
Powdered sugar, to dust
For the cream
250g
QimiQ Whip Vanilla, chilled
250g
QimiQ Classic, chilled
50g
Sugar
Lemon(s), juice only
Preparation
- For the base: lightly heat the QimiQ Sauce Base. Add the yeast and allow to dissolve. Whisk in the melted butter.
- Place the remaining ingredients into a mixing bowl, add the QimiQ mixture and knead to a smooth dough.
- Place the dough into a greased cake tin and press lightly to fill out the whole tin. Cut into 8 pieces, cover and allow to rest in a warm place for approx. 60 minutes. (Tip: allow to rest in an oven at 100 °F.)
- Preheat the oven to 350 °F (air circulation).
- Brush the dough with the egg and bake in the preheated oven for approx. 35 minutes. Allow to cool.
- For the cream: lightly whip the cold QimiQ Whip Vanilla and QimiQ Classic until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bow).
- Add the remaining ingredients and continue to whip until the required volume has been achieved.
- Cut the base into 2 layers and place one layer into a cake ring. Spread the cream on top and cover with the second layer of base.
- Allow to chill for approx. 4 hours and sprinkle with icing sugar before serving.
Hints
- Refine the cream with a dash of rum.
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