Bavarian coffee cake
Ingredients:
- 100 g espresso coffee
- 4 egg yolks
- 150 g whole milk
- 175 g sugar
- 300 g cream
- 25 ml borghetti coffee liqueur
- 5 g gelatine
Method:
- Put the gelatine in cold water to soak.
- Mix the sugar with the egg yolks.
- Bring the milk to the boil.
- Pour the mixture into the milk, stir continuously with a whisk and cook until it reaches a velvety, creamy density. Do not boil.
- Squeeze out the gelatine and add to the hot mixture, stir.
- Add the coffee and liqueur at this point.
- Let the mixture cool down, but don't allow it to solidify.
- Whip the cream and add it to the cold mixture, folding it in from the bottom up.
- Fill six one-portion moulds or a large mould and place in the fridge for 6 hours.
Presentation:
- Dip the base of the mould into boiling water then turn the Bavarian cake out of the mould, onto a plate.
- Decorate with cream, chopped dried fruit, etc.
- We recommend using espresso coffee for this recipe.
Courtesy: Abdul Sahid Khan, Head Trainer, Lavazza India
