Vanilla and Chocolate Cake

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • Für den Boden
  • 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 vanilla cream
  • 250 g QimiQ Whip Vanilla, chilled
  • 150 g QimiQ Classic, chilled
  • 80 g Mascarpone
  • 80 g Sugar
Method
1.
Prepare the chocolate sponge base according to the recipe.
2.

Eier, Zucker, Vanillezucker und Salz schaumig rühren. Maisstärke, Mehl und Kakaopulver gemeinsam in die Eimasse sieben. Zum Schluss das Öl beigeben.

3.

In eine befettete und bemehlte Tortenform füllen und im vorgeheizten Backofen ca. 35-40 Minuten backen. Auskühlen lassen und in 2 Lagen schneiden.

4.
For the vanilla cream: lightly whip the cold QimiQ Whip and QimiQ Classic Vanilla together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5.
Add the mascarpone and sugar and continue to whip until the required volume has been achieved.
6.
Spread the cream onto the sponge base and allow to chill for approx. 4 hours.
7.

Tipp: Erdbeeren unter die Creme mischen.