Try the Bavarian cake recipe with cocoa biscuits. A dessert easy to prepare that doesn’t require baking or many ingredients.
The Bavarian cake with cocoa biscuits is a slightly modified recipe to fit my personal taste. At the end of the article, I will also describe the original Bavarian cake recipe. One of the many tasty traditional German desserts. Be creative with the toppings when you decorate the cake.
How To Make The Bavarian Cake
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- 500ml Fresh liquid whipped cream
- 350g Cocoa biscuits
- 6 Egg yolks
- 300ml Fresh milk
- 100g Milk chocolate
- 15g Granulated gelatine
- 70g Sugar
- 1 Spoon vanilla essence
- 2 Spoons of cocoa
- Cake toppings
Preparing The Bavarian Cream Filling
Place 15g of granulated gelatine in the cold water to hydrate. Separate 6 egg yolks and using a stand mixer, start mixing the egg yolks with 70g of sugar. Meanwhile you can heat 300ml of milk. When the sugar melted, slowly add the hot milk. If your biscuits are not as sweet, you can add 20g of extra sugar.
Move the composition into a metallic bowl and warm the composition in a bain-marie. Meanwhile you can also wash and place the empty mixing bowl into the fridge for later use. Mix the composition continuously until it reaches 70-80°C and remove the bowl from the bain-marie.
Add 100g of chopped milk chocolate pieces and wait a few minutes for the chocolate to dizolve. Add the hydrated gelatine and a spoonful of vanilla essence, then mix the composition for a little bit. Now you can let it cool down to a room temperature.
You can use the time to prepare the cake tray.
Using the stand mixer, start mixing 500ml of fresh liquid whipped cream until it gets to a proper consistency. At low speed, gradually add the composition previously cooled to a room temperature. Try to do this step in less than a minute. Only mix the cream while adding the composition prepared initially.
Preparing The Cake Tray
Place the baking paper on the bottom of the tray and add the sidewall, then add baking paper on the sidewalls. Place two layers of coca biscuits on the bottom of the tray, and fill in the empty spaces between the biscuits. I like the biscuits a little harder, but if you like them softer, moist them really quick in water. Here is a link for the tray I used in the video tutorial.
Finishing The Bavarian Cake
On top of the prepared cake tray with cocoa biscuits, add half of the Bavarian cream filling. 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, then add the other half the cream filling. Keep the cake inside the fridge overnight. The next day, remove the cake tray and place it on a display tray.
If you like fruits, you can also add a layer of raspberry or blueberry.
How To Decorate The Cake
Place the tray on a sheet of baking paper so you can recover the leftover cocoa. Start sprinkling cocoa on top of the cake using a small and fine colander. If you want it covered entirely, blow some coca on the sides. Start decorating the cake with toppings on your choice. We used little chips of shaped white chocolate and some crushed peanuts.
Your cocoa biscuits Bavarian cake is ready to be served. ENJOY !
The Original Bavarian Cake Recipe
The difference between the cocoa biscuits recipe and the original recipe, is the quantity of some of the ingredients. I like the cocoa biscuits recipe a lot more. The original recipe has 500ml of milk, 20g of gelatine, and we replaced the white chocolate with regular milk chocolate. Fruits are also included into the original recipe.