For the cake base 2 Eggs 60 g Sugar 10 g Vanilla sugar 15 g Butter, melted 30 g Flour, plain 30 g Corn flour / starch For the cream 300 g QimiQ Whip, chilled 300 g QimiQ Classic, chilled 60 g Almonds, grated 90 g Sugar 25 ml Amaretto For the lady fingers 100 ml Milk 1 tbsp Rum 1 tbsp Sugar 40 Lady fingers
1. For the cake base: whisk the eggs, sugar and vanilla sugar until fluffy. 2. Add the butter mix well and fold in the flour and corn flour mixture. Pour into a 26 cm cake ring and bake at 180° C for 12 minutes. Allow to cool. 3. For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). 4. Add the remaining ingredients and continue to whip until the required volume has been achieved. Spread approx. one third of the cream onto the cake base in the cake ring. Layer alternately with the lady fingers (drizzled with the milk / rum / sugar mixture) and cream. Finish with a layer of cream. 5. Cover, chill well and decorate as desired.
QimiQ Classic Advantages
Alcohol stable and does not curdle
QimiQ Whip Advantages
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
One bowl preparation
Foolproof real cream product, cannot be over whipped