Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Alcohol stable and does not curdle
Contains all the valuable benefits of milk
35
hard
Ingredients for 1 Portions, Ø 10" ring
Sponge Base
For the Campari jelly
50
ml
Campari
50
ml
Orange juice
5
g
Gelatin sheets à 3 g
To decorate
2
Orange(s),
peeled
For the mousse
250
g
QimiQ Classic
250
g
Cream cheese,
room temperature
100
g
Sugar
50
ml
Campari
Orange zest,
grated
250
g
Heavy cream 36 % fat,
beaten
Clear cake glazing jelly
Method
1.
Bake the cake base and allow to cool.
2.
For the Campari jelly, add the Campari to the orange juice. Heat one third of the Campari mixture in a saucepan, add the gelatin, allow to dissolve and add the remaining fluid.
3.
Stretch plastic film over the base of a cake ring and place a smaller ring in the centre. Fill the inner ring with the Campari jelly and layer the cling film on the base of the outer ring with orange slices.
4.
For the mousse, whisk QimiQ Classic smooth. Add the cream cheese, sugar, Campari and orange peel and mix well. Fold in the whipped cream.
5.
Remove the inner ring, fiil the outer ring with the mousse and top with the sponge base.
6.
Chill for at least 4 hours (preferably over night). Tip over, so that the sponge base is on the bottom of the gateau, and remove the ring.
7.
Glaze the cake with clear cake glazing and decorate.
