Bavarian cream cake with fruits

Are you looking for recipe inspiration Bavarian cream cake with fruits ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Bavarian cream cake with fruits What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Bavarian cream cake with fruits, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Bavarian cream cake with fruits delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Bavarian cream cake with fruits adalah Makes one 18 cm round cake. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Bavarian cream cake with fruits estimated approx 2 hours.

So, this time, let’s try it, let’s create it Bavarian cream cake with fruits home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Bavarian cream cake with fruits use 28 type of material and 21 manufacturing step. Here’s how to make the dish.

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Ingredients and spices that need to be prepared to make Bavarian cream cake with fruits:

  1. A selection of fruit:
  2. Canned pears, canned yellow peaches
  3. Fresh raspberries, blueberries, strawberries, blackberries
  4. Fresh sweet pineapple
  5. Biscuit Sponge:
  6. 40 g all purpose flour
  7. 20 g cornflour
  8. 90 g egg white
  9. 80 g castor sugar
  10. 80 g egg yolks
  11. 35 g unsalted butter, melted
  12. 1 tsp vanilla paste
  13. Bavarian Cream:
  14. 125 g fresh whole milk
  15. 1 tsp vanilla paste
  16. 35 g caster sugar
  17. 2 egg yolks
  18. 6 g gelatine sheets, soaked in ice water to soften
  19. 100 g whipping cream (35{2452f8859b88b9f7a15819253efdeec14b9c27e6998b32a78dcdda2710f45678}) fat
  20. Jelly:
  21. 250 g water
  22. 40 g caster sugar
  23. 8 g gelatine sheets, soaked in iced water to soften
  24. 1 Tbsp Kirsch (Cherry liqueur)
  25. Kirsch sugar syrup:
  26. 15 g water
  27. 8 g castor sugar
  28. 1/2 tsp Kirsch (Cherry liqueur)

Steps to make Bavarian cream cake with fruits

  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.
  2. Preheat oven to 200ºC
  3. To make Biscuit sponge:nnSift flour and corn flour together twice. Set aside.
  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.
  5. Add egg yolks to the meringue and mx well.
  6. Fold in sifted flour mixture using a spatula.
  7. Add melted butter and Vanilla and fold well.
  8. Pour batter into Swiss roll pan and spread evenly.
  9. Place pan on a tray and bake for 10 – 13 minutes. Remove cake from the pan and let it cool.
  10. Peel brown skin from top of cooled biscuit sponge and cut an 18 cm round piece. Place into the 18 cm cake ring.
  11. To make kirsch sugar syrup:nnCombine ingredients and mix well. Brush syrup over biscuit sponge and set aside.
  12. To make Bavarian cream:nnHeat milk with Vanilla, and half the sugar in a saucepan over low heat.
  13. In a clean bowl, beat egg yolk and remaining sugar until light emulsion is formed.
  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.
  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).
  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.
  17. Pour Bavarian cream over biscuit sponge, and place in the freezer for 20 – 30 minutes until set.
  18. To make jelly:nnPlace water and sugar in a small saucepan and bring to a boil. Add gelatine and mix well. Strain syrup into a bowl, and place bowl over another bowl filled with ice cubes and water to cool the jelly, but not set it around 28ºC. Add Kirsch and mix well.
  19. Arrange fruit on set Bavarian cream, then pour jelly over. Refrigerate overnight.
  20. To un mould cake, heat sides of cake ring with warm tower or a blowtorch. Cut into even pieces and serve.
  21. Enjoy

How ? It’s easy? That’s how to make Bavarian cream cake with fruits which you can practice at home. Hopefully useful and good luck!

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