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Easy Milk Coffee Bavarian Cream Cake! Recipe

Easy Milk Coffee Bavarian Cream Cake! Recipe
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Serving : 4
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Prepare the ingredients before making Easy Milk Coffee Bavarian Cream Cake! in your home. Then, follow these steps below to serve Easy Milk Coffee Bavarian Cream Cake! for your family or friends.

Ingredients: Easy Milk Coffee Bavarian Cream Cake!

  • For the Bavarian cream:
  • 200 ml ★Milk
  • 50 grams ★Raw cane sugar (light brown sugar)
  • 1 tbsp ★Instant coffee
  • 10 grams Gelatin
  • 5 tbsp Water
  • 1 tsp Kahlua (coffee flavored liqueur)
  • 185 grams Heavy cream
  • For the sponge cake:
  • 1 sheet See
  • For the whipped cream decoration:
  • 200 ml Heavy cream
  • 15 grams Sugar
  • 1 dash of each Vanilla essence, brandy

How to Make Easy Milk Coffee Bavarian Cream Cake!

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Easy Milk Coffee Bavarian Cream Cake! in your home by yourself.

    Step 1
  • Make the swiss roll cake spongewith 40 g of cake flour and no cocoa powder. Cut it a little bit smaller than your ring mold.
  • Step 2
  • Put the ring mold on top of a flat plate, and lay the sponge cake in it.
  • Step 3
  • Soften the gelatin in 5 tablespoons of water. Even if you have gelatin powder that doesn't need to be softened, do this step anyway.
  • Step 4
  • Put all the ★ ingredients in a pan, and heat through without letting it boil.
  • Step 5
  • I used Nescafé instant coffee, which dissolves easily, and Kahlua liqueur.
  • Step 6
  • When the contents of the pan are well mixed, turn off the heat, add softened gelatin and dissolve completely.
  • Step 7
  • When the gelatin has completely dissolved, add Kahlua and mix well.
  • Step 8
  • Put the cream in a bowl and whip until it's very creamy and thickened, yet still liquid. If you whip it too much, the texture of the cake won't be good, so beware!
  • Step 9
  • Transfer the contents of the pan from Step 7 to another bowl, and cool over ice water while mixing until it's about as thick and creamy as the whipped cream.
  • Step 10
  • Combine the whipped cream and the step 9 mixture with a whisk quickly, until there are no streaks.
  • Step 11
  • Pour the liquid into the ring mold lined with the sponge cake. Even out the surface, and refrigerate for at least an hour to chill and set!
  • Step 12
  • Warm the outside of the circular mold with a tightly wrung kitchen towel soaked in boiling water. Remove the mold. Decorate the top of the cake with whipped cream, and it's done.
  • Step 13
  • Cut through the cake with a sharp knife in one motion, pushing down and then pulling out the blade, the cut will be very neat. There's no need to warm up the blade beforehand!
  • Step 14
  • A Bavarian cream cake that tastes like the coffee-flavored milk you had as a child. It's perfect for summer.
  • Step 15
  • The Bavarian cream batter doesn't use any egg, so if you are allergic to eggs, you can also make the cream in a plastic cup or a glass.
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