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