Raspberry Cream Gateau

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Ingredients for 12 portions, 10" Ø springform cake tin
  • For the cream
  • 300 g QimiQ Whip, chilled
  • 130 g Cream cheese
  • 340 g Raspberry fruit puree
  • 70 g Sugar
  • 12 g Gelatin sheets à 3 g
  • For the raspberry sauce
  • 25 ml Water
  • 25 g Sugar
  • 50 g Raspberry fruit puree
  • For the glazing
  • 250 g Raspberry fruit puree
  • 40 ml Lemon juice
  • 7 g Gelatin sheets à 3 g
  • For the sponge base
  • 250 g Whole egg(s)
  • 150 g Sugar
  • 3 g Salt
  • 70 g Corn starch
  • 80 g AP Flour
  • 7 g Vanilla sugar
  • 25 g Butter, melted
Method
1.
For the cream, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the quark, half of the raspberry puree and the sugar and continue to whip at top speed until the required volume has been achieved.
3.
Dissolve the gelatin in the second half of the fruit puree, add to the QimiQ Whip and mix well.
4.
For the raspberry sauce, bring the water and sugar to a boil, add the raspberry puree and allow to melt.
5.
For the fruit glazing, dissolve the gelatin in the raspberry puree. Add the lemon juice and mix well.
6.
Bake the sponge base and slice into three pieces.
7.
Gateau construction: sponge - raspberry juice - cream - sponge - raspberry juice - cream - sponge - cream - fruit glazing - decoration.