Dessert cake with Bavarian chocolate cream and berries
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Countertop: First prepare the worktop, preferably the day before. Separate eggs. The egg whites are mixed with a pinch of salt then the sugar is added one by one and mixed until a firm foam is obtained. Add the 2 lg of water and mix a little more.
Mix the yolks with the oil and pour over the foam. It is incorporated with light movements. Mix the flour with the baking powder and pour in 2 batches over the foam. Mix from the bottom up with light movements until the composition is homogeneous.
Pour into a round tray lined with baking paper, 26 cm in diameter. Place in the preheated oven at 180 degrees for 35 minutes. Make the test with the toothpick and if it is baked, take it out of the oven. Leave for 5 minutes then remove from the pan and place on the grill. Allow to cool completely, preferably overnight. The next day it is cut into 3 equal parts.
Bavarian cream: Put eggs, vanilla sugar and sugar in a double-bottomed saucepan. It mixes well. The milk is heated and then poured hot over the egg cream, stirring constantly. Put the pan on low heat and leave until the cream starts to thicken slightly, but do not let it boil. Remove the pan from the heat and set aside. Bitter chocolate is broken into pieces and put in cream. Mix well until the chocolate is completely melted.
Meanwhile, hydrate the gelatin according to the instructions on the package.
Then pour over the cream and mix vigorously to dissolve the gelatin granules. Allow to cool to room temperature.
Mix the whipped cream separately. Add the cream several times and mix gently until smooth.
Prepare a syrup from 400 ml of water, sugar and devanilie essence or other flavor. This will be used to syrup the countertop.
Cake assembly: The detachable ring of the shape in which the countertop was baked is placed on a plate. Place a food foil on top and place the first countertop. Then syrup, put half of the chocolate cream and level. Put the berries (as many as you want or want) then place the second top. Syrup it too, put the rest of the cream, the berries and on top the last top. It is also syruped.
Let the cake cool for a few hours to harden the cream (preferably overnight).
Then remove from the cold, remove the ring and cling film and coat the cake in whipped cream with vanilla powdered sugar. Melt the chocolate with the milk and then allow it to cool slightly. Pour superficially over one side of the cake. Allow to cool well, then make a few drops of whipped cream on the edge of the tor and garnish with colored sugar, all according to your imagination.