Bavarian strawberry cake
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countertop - In a bowl mix the egg whites with a pinch of salt until they become foam, add the sugar and mix until it becomes a glossy foam, add the yolks and water, mix with a spoon or spatula, add sifted flour and mix the composition. Pour the composition into a tray lined with baking paper and put in the oven until it passes the toothpick test. Let it cool and then cut it in 2
Bavarian Strawberry - beat the yolks with the sugar and gradually add the milk, put it on the fire until it starts to thicken and then let it cool. Mix the whipped cream and then add the egg cream and mix.
Mix the strawberries (washed) until they become a paste, add over the egg cream and mix well. We prepare the gelatin according to the instructions on the envelope (we used enough water to cover the gelatin granules). Let it cool a bit and then incorporate it into the cream.
Assembly - in a tray (lined with food foil) place the first sheet of countertop syrup, on the edge we added slices of strawberries, cover them with a little whipped cream, add cream and on top of 2 sheets of countertop, syrup and refrigerate for a few hours or overnight.
Remove the cake from the pan, grease with whipped cream and add melted chocolate with 50 g of whipped cream on top, add strawberries (washed) and whipped cream,
Refrigerate for about 30 minutes before serving.
I was inspired by Vio for the cake
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-1.5 teaspoons of baking powder
Method of preparation
1. Beat the soft butter with the sugar. Leave 20 g of butter to grease the mold. Add eggs and milk at room temperature. Beat all the ingredients.
2. Mix in a separate bowl: flour, salt, baking powder and cinnamon and sift the mixture into the egg mass. Mix the table with a wooden spatula.
3. Grease the baking tin with butter and place the dough. Level the dough.
4. Cut the strawberries in half and place them on top of the dough with the cut side down.
5. Preheat the oven to 180 degrees and bake the cake until it is ready. Take the toothpick test.
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A wet, fragile and fluffy cake top, not at all dense, resembling a black woman.
Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.
Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.
Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.
I would be happy to try all these cake recipes and tell me how they turned out!
REALLY IN THE KITCHEN
I recently saw a cake with Bavarian cream at Violeta. I had strawberries and I said it would be very good. I knew how frothy this cream is, so I got to work.
6 tablespoons water
6 tablespoons sugar
10 tablespoons flour
2 tablespoons cocoa
1 baking powder
300 ml water
5 tablespoons water
Bavarian strawberry cream:
125 gr sugar
125 ml milk
250 gr strawberries
100 ml fresh
20 gr gelatin
Bavarian cream with mint
250 ml milk
80 gr sugar
15 fresh mint leaves
100 ml fresh
20 gr gelatin
200 gr white chocolate
200 ml fresh
Method of preparation:
Beat the egg whites together with the water and add the hard foam. Add the sugar and beat until it melts. Add the meringue and the yolks. Incorporate by lightly mixing the flour with the baking powder. 50 min and do the test with the toothpick. Remove the top from the paper and let it cool.
At the end we will cut it in two parts.
Bavarian strawberry cream:
Rub the yolks with the sugar, add the milk and heat and put on low heat until it thickens a little.
The cleaned and washed strawberries are put in a blender and passed well
Whip the cream and the gelatin is hydrated in about 100 ml of water and then melts (maximum 60 degrees)
Add the melted gelatin in the egg cream, which you then mix with the whipped cream and then with the strawberry puree.
Bavarian mint cream:
The milk is put on the fire together with the mint leaves. When it almost boils, we put the bowl of milk on the fire. We put the milk in the blender and mix until no more leaves are seen. The composition turns green. cream.
The yolks rubbed with sugar are mixed with milk infused with mint and then put on low heat until it thickens a little. Be careful not to cheese eggs.
Let the cream cool and then add the hydrated gelatin in 100 ml of water and then melt it. Incorporate the whipped cream at the end. I wanted to use no dye.
Boil water for 2 minutes with sugar and then cool.
Put whipped cream and white chocolate on the fire until it melts. It is not necessary to boil, add the dye and let it cool.
The worktop is cut in half. On the plate we place the first sheet of countertop, fix the detachable ring and syrup the countertop with half of the syrup.
Put the strawberry cream and refrigerate for at least 30 minutes.
Remove from the fridge, place the second top that we syrup. Put the cream with mint and put it in the fridge again for 2-3 hours. At the end we put the chocolate icing and let it cool again
To finish the cake, take it out of the fridge, pass a thin blade between the removable wall and the cake, loosen the ring and then lift it slightly. My icing was not very strong (I didn't want that either, that's why I put equal amounts of and chocolate) and after I removed the ring it flowed slightly. I evened the icing on the sides of the cake. If you want the icing not to flow, you can add 10 g of gelatin or you can add an extra 100 g of chocolate.
This cake will be part of HOLIDAY CAMPAIGN which this month is hosted by LILIANA TOMA. I also invite you to participate in the campaign.