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QimiQ
Benefits
Icing does not crack and break on cutting
Quick and easy preparation
No additional gelatine required
Creamy indulgent taste with less fat
Foolproof real cream product, cannot be over whipped
40
easy
Ingredients for 12 portions
1.5
kg
Banana(s),
sliced
150
g
Apricot jam,
to brush
For the sponge base
6
Egg(s)
250
g
Sugar
1
package
Vanilla sugar
200
g
Flour
2
small pinch(es)
Baking powder
0.5
Lemon(s),
finely grated zest
For the cream
250
g
QimiQ Whip,
chilled
250
g
QimiQ Classic Vanilla,
chilled
100
g
Mascarpone
80
g
Sugar
For the chocolate icing
250
g
QimiQ Classic
200
g
Dark chocolate (40-60 % cocoa)
60
g
Butter
Method
1.
Preheat the oven to 340 °F (air circulation).
2.
For the base: whisk the eggs with the sugar until fluffy and mix in the remaining ingredients. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
3.
For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic Vanilla together until completely smooth, ensuring that the entire mixture is incorporated.
4.
Add the mascarpone and sugar and continue to whip until the required volume has been achieved.
5.
Spread the sponge base with apricot jam and arrange the banana slices on top. Cover with the cream and allow to chill for approx. 4 hours.
6.
For the chocolate icing: melt the QimiQ Classic with the chocolate and butter over a steam bath. Allow to cool, spread on the banana cream and chill well (until the icing has set).
7.
Tipp: Creme mit einem Schuss Eierlikör verfeinern.
