Cappucino Tartlets

Preparations

1. Bake the sponge cake base – recipe under: Basic recipe: fine sponge roulade
2. Gently heat the QimiQ until it is liquid (closed the pack at 30 degrees in the preheated oven or put it on the heater for a moment) – whip the cream until stiff

preparation

1. Mix the cappucino powder and sugar and then stir in the liquid QimiQ vigorously – add this mixture to the whipped cream and mix carefully – cut out circles from the cooled biscuit and place in serving molds – distribute the cappucino cream on top and cook for at least 3 – 4 hours. Chill (or overnight)

serve and decorate

1. Line the plates with templates and decorate with a little cocoa powder – carefully slide the tartlets out of the serving ring from below and add – serve with a small capuccino

Info about QimiQ – I think it’s GREAT

1. Since I keep inquiring in this regard, I get the information in advance for everyone who wants to know more: QimiQ is a natural product WITHOUT shelf life! The shelf life is achieved through a special aseptic, closed manufacturing process and not through additives! In a special process, QimiQ is superheated and immediately filled into the protective packaging. In addition, the added gelatine protects (similar to the strawberry cake above), as it encloses the sensitive milk protein and thus protects against oxidation.
2. –

TIP

1. I always bake double the amount of biscuit and then freeze biscuit circles so I always have a supply for a quickly prepared delicious dessert – and from the leftovers that arise when cutting out the biscuit, I make punch mass for punch krapferl (recipe follows)