Sponge Base Filling - Miele H 2465 B Operating And Installation Instructions

Recipes for Automatic programmes

Sponge base filling

Preparation time: 30 minutes
For quark and cream filling
500 g quark, 20% fat in dry matter
100 g caster sugar
100 ml milk, 3.5% fat
1 ½ tsp. vanilla sugar
1 lemon | juice only
6 gelatine leaves
500 g cream
For dusting
1 tbsp. icing sugar
For cappuccino filling
100 g dark chocolate
500 g cream
6 gelatine leaves
80 ml espresso
80 ml coffee liqueur
3 tsp. vanilla sugar
1 tbsp. cocoa powder
For dusting
1 tbsp. cocoa powder
Accessories
Serving plate
Fine sieve
Preparation for quark and cream
filling
Mix together the quark, sugar, milk,
vanilla sugar and lemon juice. Soak the
gelatine in cold water. Squeeze the
gelatine, then dissolve it in the
microwave or in a pan on the cooktop on
a low heat.
Stir a portion of the quark mixture into
the gelatine.
Stir this mixture into the remaining
quark mixture and place in the
refrigerator to chill. Whip the cream until
stiff and fold into the quark mixture.
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Place one layer of cake on a serving
platter and spread half of the quark
mixture over it. Top it with another layer
of the cake. Add the other half of the
mixture, then top it with the final piece of
the cake.
Place in the refrigerator to chill. Dust
with icing sugar before serving.
Preparation for cappuccino filling
Melt the chocolate for the cappuccino
filling. Whip the cream until stiff and set
a small portion aside to spread on the
top layer. Soak the gelatine in cold
water. Squeeze the gelatine, then
dissolve it in the microwave or in a pan
on the cooktop on a low heat. Leave to
cool slightly.
Stir half the espresso and half the
coffee liqueur into the gelatine and add
to the whipped cream.
Divide the coffee and cream mixture in
half. Stir the vanilla sugar into one half
and the chocolate and cocoa into the
other half.
Place one layer of cake on a serving
platter and drizzle with a little coffee
liqueur and espresso, and spread the
chocolate cream over this. Top with the
second layer of cake, drizzle with the
remaining liqueur and espresso and
spread this with the vanilla cream.
Place the third layer on top, coat it with
the cream you set aside and dust with
cocoa powder.
Useful tip
For a fruity variation, add some grated
lemon zest and 300 g drained mandarin
segments or apricot pieces.