Bavarian Cake – Cocoa Recipe

Making Bavarian Cake - Cocoa Recipe

Try the Bavarian cake recipe with cocoa biscuits. An easy to prepare dessert that doesn’t require many ingredients.


Bavarian Cake with Coca Biscuits, easy to prepare. This is a slightly modified recipe to fit my family and my personal preferences. Remember you can always be creative when you get to the decorations part. Design the cake as you wish, depending on the occasion. The dimensions of the cake tray used in this tutorial video was 24 cm in diameter and 7cm high. At the end of this article, I will also add and describe the original Bavarian Cake recipe. One of many tasty German traditional desserts.

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Ingredients


  • About 350g cocoa biscuits
  • 6 egg yolks
  • 300ml fresh milk
  • 500ml fresh liquid whipped cream
  • 100g milk chocolate
  • 15g granulated gelatine
  • 70g sugar
  • 1 spoon vanilla essence
  • About 2 spoons of cocoa
  • Cake decorations based on your preferences
Bavarian-Cake-Ingredients

Cream Preparation


At first you have to preparate the cream. Put the gelatine in the cold water to hydrate. We separate the egg yolks and we are mixing the egg yolks with the sugar. Meanwhile, heat the milk… and when the sugar melted and egg yolks mix is homogeneous, slowly add the hot milk. If your biscuits are not as sweet, add 20g of extra sugar. We move all the composition into a metallic bowl and we warm the composition in a bain-marie.

Wash and place the mixing bowl into the fridge for later use. We mix the composition continuously until it reaches 70-80°C. We remove it, and we add the chopped milk chocolate pieces. Wait a few minutes for the chocolate to dizolve, and we add the hydrated gelatine. We ad a spoonful of vanilla essence, and we mix the composition for a little. Let the composition cool down to a room temperature.

Cake Tray Preparation


Place the baking paper on the bottom of the tray and we add the sidewall. Also prepare and add paper on the tray walls as well. We place two layers of coca biscuits on the bottom of the tray. Make sure you also fill in the empty spaces between the biscuits. We personally like the biscuits a little harder, but if you like them softer… moist them really quick in some water. Here you can buy the same kind of cake trays I’m using in the video tutorial.

Finishing The Cream Preparation


Start mixing the fresh liquid whipped cream, until it gets to a proper consistency. On a low mixing speed, gradually add the composition previously cooled to a room temperature ( Try to do this in less than a minute ). I’m using KitchenAid stand mixer from Artisan in case you want to buy the same as I have. For me it’s a time saver in the kitchen.

ONLY MIX THE FINAL COMPOSITION WHILE ADDING THE INITIAL PREPARED COMPOSITION AND NOT LONGER THAN THAT.

Cake Preparation


On top of the previously prepared cake tray with cocoa biscuits, add half of the final composition you just finished preparing. Place the cake tray inside the freezer for about 5 minutes, but not longer than that. Take the tray out and add one more layer of cocoa biscuits. Once finished, start adding the other half the the mixed cream composition. Place the tray inside the fridge overnight. The next day, we remove the cake from the fridge. Remove the cake tray, and place the cake on a presentation cake tray.

Place the cake and the tray on a sheet of baking paper so you will be able to recover the leftover cocoa. Start sprinkling cocoa on top of the cake using a small and fine colander. Blow some coca on the cake sides as well, if you want it covered entirely. Start decorating the cake as you wish depending on your preferences and occasion. We used little chips of shaped white chocolate and crushed peanuts.

Your cake is now finished and ready to be tasted. ENJOY !

Dessert-Bavarian-Cake-Recipe
Bavarian-Cake-Cocoa-Recipe

Notes


For the composition preparation you can use a hand held mixer as well. If you like fruits, while preparing the cake… you can also add a layer of raspberry or blueberry.

The Original Bavarian Cake Recipe


The difference between the recipe from the tutorial and the original recipe, is the quantity of the ingredients and some of the ingredients as well. We personally like this recipe a lot more. The original recipe has 500ml of milk, 20g of gelatine, and we replaced the white chocolate with regular milk chocolate. The fruits are also included into the original recipe.

Video Tutorial

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