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QimiQ
Benefits
Light, fluffy and moist consistency
Bake stable and deep freeze stable
Quick and easy preparation
30
easy
Tips
Dust with icing sugar before serving.
Ingredients for 1 Cake tin 26 cm Ø
125
g
QimiQ Sauce Base
125
g
Butter,
melted
5
Egg(s)
1
Egg yolk(s)
250
g
Powdered sugar
1
package
Vanilla sugar
1
Lemon(s),
finely grated zest
1
pinch(es)
Salt
4
cl
Rum
250
g
Hazelnuts,
ground
360
g
Sponge base,
crumbled
125
g
AP Flour
1
small pinch(es)
Cloves,
ground
2
small pinch(es)
Cinnamon
Butter,
for the baking tin
Wafer discs
200
g
Red currant jam,
to brush
Method
1.
Mix the QimiQ Sauce Base together with the melted butter, eggs, egg yolk, icing sugar, vanilla sugar, lemon zest, salt and rum.
2.
Mix the hazelnuts, sponge crumbs, flour, cloves and cinnamon together and stir into the QimiQ mixure.
3.
Preheat the oven to 340 °F (air circulation).
4.
Fill 2/3 of the sponge mixture into a greased cake tin, arrange the wafer discs on top and cover with the red currant jam. Fill the remaining mixture into a piping bag and pipe onto the jam to form a grid pattern.
5.
Bake in the preheated oven for approx. 60 minutes.