Ingredients
For 1 gateau, 10" Ø
For the sponge base
6
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
AP Flour
To spread
100g
Orange marmelade, strained
For the cream
250g
QimiQ Classic, room temperature
300g
Bittersweet chocolate, melted
2tbsp
Coffee liquor
1tbsp
Sugar
375g
Heavy cream 36 % fat, beaten
To decorate
Chocolate decorations
Preparation
- Make the sponge base, allow to cool and spread with marmelade.
- For the cream, whisk QimiQ Classic smooth Add the melted chocolate, liquor and sugar and mix well. Fold in the whipped cream.
- Spread half of the cream over the sponge base and spread smooth. Slice lengthwise into 5 equally wide strips.
- Fold one strip into a coil and place in the middle of a cake plate. Add the remaining strips one after the other until all used up and secure with a cake ring.
- Spread the surface of the gateau with part of the remaining cream, and put enough cream required to coat the edge to one side. Chill the gateau for approx. 20 minutes.
- Remove the cake ring and coat the sides of the gateau with the remaining cream. Chill for at least 4 hours, preferably over night.
- Decorate with chocolate shapes.
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