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Ingredient
Bavarian cream cake with fruits
Introduce
Chef :
Santy CoyBavarian cream cake with fruits
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Ingredient
Food ration :
Makes one 18 cm round cakeCooking time :
2 hours
40 g
all purpose flour
20 g
cornflour
90 g
egg white
8 g
castor sugar
1 tsp
vanilla paste
125 g
fresh whole milk
40 g
caster sugar
100 g
whipping cream (35%) fat
15 g
water
1/2 tsp
Kirsch (Cherry liqueur)
Cooking instructions
* Step 1
Cover one side of an 18 cm cake ring with cling film and place on a tray. Fit an 18 cm round cake board into cake ring. Line a 28 cm square Swiss roll pan with parchment paper.
* Step 2
Preheat oven to 200ºC
* Step 3
To make Biscuit sponge:
* Step 4
Place egg whites in a clean bowl and beat until foamy. Add a quarter of sugar and beat for a while, then add remaining sugar and beat until soft peak form and meringue is glossy.
* Step 5
Add egg yolks to the meringue and mx well.
* Step 6
Fold in sifted flour mixture using a spatula.
* Step 7
Add melted butter and Vanilla and fold well.
* Step 8
Pour batter into Swiss roll pan and spread evenly.
* Step 9
Place pan on a tray and bake for 10 - 13 minutes. Remove cake from the pan and let it cool.
* Step 10
Peel brown skin from top of cooled biscuit sponge and cut an 18 cm round piece. Place into the 18 cm cake ring.
* Step 11
To make kirsch sugar syrup:
* Step 12
To make Bavarian cream:
* Step 13
In a clean bowl, beat egg yolk and remaining sugar until light emulsion is formed.
* Step 14
Add a little of the warm milk to egg mixture and mix well, them pour mixture into saucepan and continue cooking over gentle heat, stirring until mixture thickens.
* Step 15
Add gelatine and stir well. Strain the mixture into a bowl, then place bowl over another bowl filled with ice cubes and water to cool cream to body temperature (not cold).
* Step 16
Place whipping cream in a clean bowl. Using an electric mixer, whisk cream on medium speed until stiff peak form and cream is smooth. Fold whipped cream into cooled cream, mixing thoroughly.
* Step 17
Pour Bavarian cream over biscuit sponge, and place in the freezer for 20 - 30 minutes until set.
* Step 18
To make jelly:
* Step 19
Arrange fruit on set Bavarian cream, then pour jelly over. Refrigerate overnight.
* Step 20
To un mould cake, heat sides of cake ring with warm tower or a blowtorch. Cut into even pieces and serve.
* Step 21
Enjoy
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