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QimiQ
Benefits
Longer presentation times at room temperature
No additional gelatine required
Foolproof real cream product, cannot be over whipped
Creamy indulgent taste with less fat
40
easy
Tips
Glaze the gateau with raspberry jelly.
Ingredients for 1 Cake tin 26 cm Ø
For the base
6
Egg(s)
180
g
Sugar
1
package
Vanilla sugar
1
pinch(es)
Salt
40
g
Corn starch
100
g
AP Flour
40
g
Cocoa powder
30
ml
Sunflower oil
Butter,
for the cake tin
AP Flour,
for the cake tin
For the cream
250
g
QimiQ Whip,
chilled
125
g
QimiQ Classic,
chilled
80
g
Sugar
200
g
Raspberry puree
70
g
Natural yogurt
1
Lemon(s),
juice only
80
g
Butter,
melted
100
g
Poppy seeds,
to decorate
Method
1.
Preheat the oven to 320 °F (conventional oven).
2.
Whisk the eggs, sugar, vanilla sugar and salt together until fluffy. Sift the corn starch, flour and cocoa powder together and fold into the egg mixture. Add the oil and mix well.
3.
Fill into a greased and floured cake tin and bake in the preheated oven for approx. 35-40 minutes. Allow to cool and cut into 2 layers.
4.
For the cream: lightly whip the cold QimiQ Whip, QimiQ Classic and sugar together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5.
Add the raspberry puree, yoghurt and lemon juice and continue to whip until the required volume has been achieved. Fold in the melted butter.
6.
Spread one part of the cream onto one layer of sponge and place the second layer on top. Spread with the remaining cream.
7.
Decorate the sides with the poppy seeds and allow to chill for approx. 4 hours.