BAVARIAN CREAM CAKE WITH JAM & WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC & FRAISE / HOW TO MAKE CAKE
BAVARIAN CREAM CAKE WITH JAM AND WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC ET FRAISE/ HOW TO MAKE CREAM CAKE
My cake pan size : 28 x 18 x 7 cm
Cake pan that we can use for this cake :
Preparation time : 1 hour
Waiting time 4 ½ hours
INGREDIENTS
Base cake :
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• Strawberry Jam 200 grams
• Cream 100 ml
• Whipping Cream 300 ml
• Agar Agar powder or gelatin powder 1½ tsp
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• White chocolate 150 grams
• Cream 100 ml
• Whipping Cream 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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• Red fruits 100 grams (strawberry or raspberry or cherry or cranberries)
• Sugar 100 grams
• Water 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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To decorate
• Red fruits
• White chocolate
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INGRÉDIENTS
Moule à Gâteau :
Gâteau à la génoise :
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• Confiture de fraises 200 grammes
• Crème 10cl
• Crème fleurette 30 cl
• Agar Agar en poudre ou Gélatine en poudre 1½ càc
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• Chocolat blanc 150 grammes
• Crème 10cl
• Crème fleurette 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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• Fruits rouges 100 grammes (fraise ou framboise ou cerise ou canneberges)
• Sucre 100 grammes
• De l'eau 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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Pour Décorer
• Fruits rouges
• Chocolat blanc
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Chocolate Cake Recipe - Gluten free Hazelnut Sponge
Gluten-free cake with easy chocolate frosting and flourless hazelnut sponge! Get the written recipe (with American measures) + step by step photos here: Please visit our website for more recipes and love! We welcome your questions, suggestions and comments!
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You'll need:
For the base:
- 10½ oz flour
- 2 tsp gingerbread spices
- ½ packet baking powder
- 1 pinch salt
- 3 oz butter
- 5 fl oz honey
- 2½ oz sugar
- 7 oz dark chocolate couverture
- 2 eggs
For the filling:
- 2 x 7 oz marzipan
- 28 oz apricot jelly
- 10 sheets of softened gelatin
For the decoration:
- 7 oz melted dark chocolate couverture
- 1¾ oz cranberries dipped in sugar
Here's how:
1. Mix the flour, gingerbread spices, baking powder, and salt in a bowl. Melt the butter in a pot and cook it with the honey and sugar on a medium heat for a short time. Add the chopped up chocolate couverture and melt it while stirring. Add the warm mixture to the dry ingredients and mix everything together using an electric whisk. To finish, add the eggs to the batter and mix everything together again thoroughly. Fill an eight-inch greased and floured springform cake pan with the batter and bake it at 360°F with the top and bottom heat on for 40 minutes. Once baked, the cake might still be soft, but it'll harden as it cools. Remove it from the cake pan and clean it.
2. Distribute the marzipan into two equally-sized portions and roll them out onto baking parchment. Place the ring of the springform cake pan on top of the marzipan and cut out a circle using the inside edge as your guide. Do the same for the second portion of marzipan.
3. Heat up the jelly and dissolve the softened gelatin in it.
4. Now cut the cake into it three layers. Place the top layer of the cake on the base of the clean springform pan with its top side facing downward. Cover the cake with a layer of marzipan and pour half of the jelly on top. Now add another layer of cake, marzipan, and jelly. The last layer needs to be turned over so that the bottom side is now the top side. Refrigerate the cake for two hours before proceeding to the next step.
5. Remove the cake from the springform pan and pour dark chocolate couverture on top. It should completely cover the top and trickle down the side. If you'd prefer, you can also completely cover the cake in chocolate. Place some cranberries on top of the cake for the finishing touch.
Chocolate Cream Pie
Recipe ⬇️⬇️⬇️ or PRINT:
Here is the most magnificent of all magnificent pies - the great Chocolate Cream Pie!! Also known as a Chocolate Pudding Pie, it’s basically a better version of the good ole’ Sara Lee frozen Bavarian Pies which, as a kid, I thought was the best thing ever.
That chocolate custard filling is everything.
I really hope you try it! I seriously don’t know of anywhere in Sydney that sells something like this. (Beyond the freezer section of supermarkets ????) - N x ❤️
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CHOCOLATE CREAM PIE
(aka Chocolate Pudding Pie aka 1 million x better than Sara Lee Bavarian Pie!)
INGREDIENTS
Crust:
25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (sub plain choc cookies/biscuits)
5tbsp/ 60g butter, melted
Filling:
1/4 cup cornflour / cornstarch
2/3 cup sugar
Pinch of salt
2 cups milk, full-fat
1 cup cream (full fat, or sub with milk)
4 egg yolks, beaten
2 tbsp unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping:
1 1/2 cups thickened / heavy cream for whipping + 2 tbsp sugar + 1/2 tsp vanilla extract
Chocolate for shaving
DIRECTIONS
1. Blitz Oreos or place in ziplock bag and bash with rolling pin until fine crumbs. Add butter, blitz, pour into 23cm/9” pie dish. Press into base and sides. Bake 10 min @ 180C/350F (160C fan), press down puffed up crust, then cool.
2. Place cornflour, sugar and salt in medium saucepan. Whisk. Add milk, cream, yolks, whisk to combine. Turn stove onto medium high and heat the mixture, whisking occasionally. Once the liquid starts getting hot, turn down to medium and start whisking constantly, you will notice / feel it thicken.
3. As soon as you see bubbles (you will need to pause to see) whisk for 45 sec, then take off the stove. Whisk in butter, vanilla and chocolate until smooth. (Pesky lumps? Strain custard into crust)
4. Pour into pie crust, cover with round piece of baking/parchment paper, cool on counter then refrigerate 12+ hrs.
5. Whip cream, sugar and vanilla, spread onto pie. Either use a knife or grater to make chocolate shavings and sprinkle over top. Serve! (Keeps great for 2 days, on day 3 base softens slightly).
#recipetineats #chocolatecreampie
The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
Full Recipe:
If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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The BEST-Ever Salted Caramel Buttercream Frosting Recipe!! With Dulce de Leche!
FULL RECIPE HERE:
Salted Caramel Buttercream Frosting - perfectly balanced buttercream made with sweet dulce de leche caramel! This is one of my all-time favorite recipes and it's perfect for frosting cakes and cupcakes. Use this frosting for chocolate, coffee or vanilla-flavored cakes. I use this for frosting an 8-inch cake or 24 cupcakes.
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