BAVARIAN CAKE WITH WHITE CHOCOLATE AND RED FRUITS
Elizabeth Perlott
Time of realization: 2 hours
Degree of difficulty (1 to 5): 2
Mold: 18 × 18 cm
Ingredients
for the sponge cake:
2 eggs
60 g sugar
60 g flour
for the white chocolate Bavarian cream:
250 g fresh milk
50 g sugar
100 g yolks
10 g isinglass
250 g white chocolate
500 g cream
red fruit jelly:
400 g strawberries
a few drops of lemon juice
4 g isinglass
100 g sugar
Furthermore:
150 ml orange juice
some berries to garnish
Method
for the sponge cake:
beat the eggs and sugar vigorously for about 10 minutes. Add the sifted flour a little at a time and mix with a spatula making movements from the bottom upwards.
Bake for 10 minutes in a preheated 170 ° C static oven
for the white chocolate Bavarian cream:
cook the egg yolks with the milk and sugar until just touching the boil. Add the chopped white chocolate and the isinglass previously soaked for 10 minutes in cold water. Emulsify the mixture with an immersion blender. When the temperature drops below 30 ° C, add the semi-whipped cream.
red fruit jelly:
put the fruit, sugar and drops of lemon juice in a saucepan.
add the previously soaked isinglass, mix
all and turn off.
assembly:
put the sponge cake on the bottom of the mold.
Sprinkle with the orange juice.
Add the Bavarian cream and put in the freezer for about 30 minutes to harden.
Remove from the freezer and put some berries on top.
Pour over the red fruit jelly.
Leave to rest in the refrigerator for at least 4-5 hours before removing from the mold.
based on 6 Review (s)
