Tuesday, March 30, 2010

Strawberry Bavarois

Cake base:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder

Strawberry mousse:
150 gr fresh strawberry
80 gr sugar
50 gr cornflour
3 egg yolks
500 ml milk
2 tbsp gelatin powder
200 ml fresh cream, whipped until thick
1 tsp vanilla extract

Whipped cream
Fresh strawberry, thinly sliced



1.Whisk the egg whites with 1/3 of the sugar until stiff.
2.Whisk egg yolks with 2/3 of sugar until pale yellow & doubled.
3.Add egg yolks gently to the egg whites,just only turning around a bit.Also add sifted flower+baking powder mix,don't over mix!
4.Pour the batter on to the prepared baking tray & bake in the preheated oven at 225C ca 10-15 min or until stick comes out clean.Cool.

1.Clean strawberries from the stems, process in a blender with 1 tbsp sugar until smooth.
2.Mix cornflour with egg yolks and 4 tbsp milk until well blended.
3.Heat the remaining milk with sugar and vanilla. Stir in cornflour mix. Continue stirring until thick and boiling. Let cool. Stir in strawberry puree, mix well. Set aside.
4.Prepare the gelatin by following the instructions on the packet.
5.Stir gelatin into custard mix, blend well. Fold in whipped cream, mix well.

1.Cut the cake using your cake ring, put the cake at the bottom of the ring (cut 2 cake base for each ring). Arrange some strawberry slices on the cake base in upright position.
2.Pour in strawberry mousse onto the cake base (it’s easier using piping bag). Put another cake base on the mousse. Top the cake with whipped cream, garnish with fresh strawberry.
3.Refrigerate for 1-2 hours.

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