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BAVARIAN COFFEE CAKE
COFFEE BAVARIAN CREAM
INGREDIENTS
FOR THE BAVARIAN CREAM
300ml of milk, 120g of white sugar, 50g of coffee beans, 4g of agar-agar, 350ml of whipped cream
FOR THE SPONGE CAKE
30g of butter, 50g of flour, 20g of unsweetened cocoa powder, 2 eggs, 70g sugar, 2g salt
FOR THE COFFEE GELATIN
250ml of espresso coffee, 40g sugar, 2 sheets of gelatin
Preparation: about 12h
Prepare the mixture for the bavarian cream the night before.
Boil the milk for 3 minutes with the sugar and coffee beans, turn off and let infuse overnight (or at least for 4/5 hours). Strain the mixture, removing the beans, reheat it while dissolving the agar-agar. Let it cool and, when it starts to thicken, add the previously whipped cream.
While the bavarian cream cools, prepare the sponge cake by sifting the coffee, flour, and salt.
Beat the whole eggs together with the sugar until a creamy and fluffy mixture is obtained. Gradually add sifted flour and cocoa, mixing thoroughly. Pour the mixture into a cake pan previously prepared with butter and flour, and bake in the oven at 180° for about 30 minutes. Let it cool before using the sponge cake as a base, and optionally, you can sprinkle the base with a liqueur of your choice using a special brush.
At this point, pour the bavarian cream into the cake pan over the sponge cake and refrigerate for 4/6 hours until it completely solidifies.
For the gelatin
Soften the 2 sheets of gelatin, prepare 250ml of espresso coffee and mix it with the sugar. Put the coffee on the heat and dissolve the gelatin. Let it cool and pour the gelatin over the bavarian cream evenly before it sets.
Let it rest for another hour in the refrigerator before serving, decorating it as desired perhaps with some Kikko Varanini Pralines.
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