Very light summer cake. Offers delicious sweet dough, moderately sweet light cream “bavarese” ripe and juicy berries!!! “Bavarese” is the Italian name of the Bavarian cream. In French the performance will sound like Bavaria. But from the name the meaning of dessert is not changed.
Basis – the English cream (custard) with cream, thickened with gelatin. Optional and to taste you can add chocolate, fruit purees, nuts, coffee. I did the original version,without additives. In General, the cake I was interested in initially because he “had no bottom” ,i.e. it has only the sides of the cake…BUT any cake! The number of ingredients designed to form a 16 cm (therefore, to form more increase ratios)
For the dough:
50 g of sugar
35 g flour
17 g of starch
For the cream of Bavaria:
250 ml of milk
125 ml cream 33%
vanilla pod (optional)
5 egg yolks
3 tbsp. sugar
3 tsp. starch
25 g gelatine
assorted berries and mint
Method of preparation:
For the sponge cake separate the whites from the yolks. Beat whites in a solid foam,gradually adding sugar. Whisk the egg yolks slightly and mix with the protein,gently knead it so that the mass is not settled and left air.
Sift the flour together with starch and enter in the egg mixture and again mix gently.
The resulting dough is spread in a pastry bag and otkryvaem parchment thin meandering line in the form of a snake. Offer a ruler to measure the circumference and draw the borders with a pencil to get the desired length. Heat the oven to 250 degrees and leave the dough for 5-10 minutes, until it becomes Golden.
While the dough is not very cold, put it into the form.
Gelatin soak in cold water for 20 minutes. It needs to be covered with water as thick as a finger. Whisk the yolks a little whisk with sugar and starch.
Milk (add the pod and seeds of vanilla) bring to the boil. A little boiling milk we add in our egg yolks,stir constantly and pour all the milk. Cook on low heat stirring constantly until the consistency of liquid sour cream.
If You have sheet gelatin,or just dry it,add in weight and peremeshayte. If powder,I always do so: about a third of the mass of the mold,check the temperature,should be around 50 degrees (at 60 gelatine loses its properties) and add the gelatin,mix a couple of minutes,it went. And be SURE to filter,add in the rest of the mass. The cream cooled.
Whisk the cream until stiff peaks and gently introduced into the cooled cream.
Put the cream into a form with high sides,cover with plastic wrap and refrigerate for 6 hours, and preferably overnight. When serving, fill our “basket” of berries.