Almond-vanilla shortcake with rum cream QimiQ

Name: Almond-vanilla shortcake with rum cream QimiQ
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 100 g ground almonds without skin; 120 g Icing sugar; 1 package Baking Powder; 150 g Flour; 375 g QimiQ Classic Vanilla for the sweet kitchen; 2 Eggs (size M); 70 ml Sunflower oil; 50 g Almond kernels with skin; 2 TABLESPOONS Sugar; 2 TABLESPOONS Rum; 100 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

100 g ground almonds without skin
120 g Icing sugar
1 package Baking Powder
150 g Flour
375 g QimiQ Classic Vanilla for the sweet kitchen
2 Eggs (size M)
70 ml Sunflower oil
50 g Almond kernels with skin
2 TABLESPOONS Sugar
2 TABLESPOONS Rum
100 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Mix ground almonds, icing sugar, baking powder and flour in a bowl. Whisk 250g QimiQ, eggs and oil in a bowl until smooth and add to the flour mixture Whisk with the whisk of the hand mixer until smooth
2
Pour the dough into a greased and floured box form (approx. 25 cm long) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes on medium heat. If the cake gets too dark, cover with aluminium foil. Take the cake out of the oven and after about 20 minutes turn out of the tin onto a cake rack. Let the cake cool down
3
Roast almonds in a pan without fat. Remove. Caramelise the sugar in the pan until golden brown. Add the almonds and mix with the caramel. Put the almonds on a piece of baking paper and use 2 forks to pull them slightly apart. Let the almonds cool down
4
Whisk 125 g QimiQ Vanilla and rum smooth Whip the cream until stiff and fold in Decorate the cake with the almonds, dust with icing sugar and serve with the rum cream
5
Waiting time approx. 1 hour