Cream Cheese Gateau

Cream Cheese Gateau

Ingredients for 1 Springform cake tin 28 cm Ø

Sponge base
6 g Eggs
300 g Sugar
7 g Vanilla sugar
3 g Salt
Lemon juice, from 1 lemon
Lemon peel, from 1/2 lemon
Rum flavouring
260 g Flour
For the cream filling
300 g QimiQ Whip, chilled
200 g QimiQ Classic
80 g Sugar
500 g Low fat quark
8 g Vanilla sugar
10 g Lemon juice



1. Bake the sponge base and allow to cool.
2. For the cream, lightly whip the cold QimiQ Whip with QimiQ Classic until completely smooth and ensure that the entire mixture is incorporated (especially from bottom and sides of bowl).
3. Add the sugar, quark, vanilla sugar and lemon juice and continue to whip at top speed until the required volume has been achieved.
4. Halve the sponge base through the middle. Place one sponge base in a cake ring and cover with a layer of cream. Top with the second sponge base and chill for at least 4 hours (preferably overnight).


QimiQ Whip Advantages

  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

  • Acid and alcohol stable

  • Prevents moisture migration, sponge base remains fresh and dry

  • Creamy indulgent taste with less fat

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