Bavarian layered cake

12 biscuits
500 g cream
100 ml sugar
almonds for decoration
# For the base:
5 eggs
100 g sugar
150 g flour
# For the cream:
500 ml milk
200 g of powdered sugar
6 yolks
2 packets of gelatin
# For Kroc:
150 g sugar
100 g walnuts
1 tsp butter
Eggs are broken with sugar about 15 minutes with a mixer by rotating only one direction, and the flour was added. The resulting dough was divided into two and was poured in two circular shapes on the base with a 22 cm diameter which had been previously coated with a baking paper. The bases are baked 10 minutes at 200 C. Prepare the cream as in a pot mix the milk and half of the powdered sugar. The other part of the sugar is mixed with egg yolks for 5 minutes by a mixer. When the milk boils, the pot is retired from the fire and allowed to cool. Gelatin is poured in a little water. Once swollen, dissolved in a water bath and added to the milk, stirring continuously. Milk mixed with egg yolks and heat on low heat until thickened. The milk mixture is filtered and allowed to cool and was coated with foil, so as not to form a crust. The sugar syrup is prepared, as sugar is dissolved in the same quantity of hot water. Prepare krokanat as caramelized sugar, then add the milled kernels and the butter. The finished mixture is poured on top. Cold cream mixed with beaten cream and stir until a uniform mixture. One base is syrupy and smeared it on half the cream. Biscuits melt in the syrup and arrange on the cream. Reapplied cream, sprinkle with caramelized nuts and once again spread the cream, placed second base. Syrup is applied to the rest of the cream and is aligned with an electric pallet. Top the cake covered with caramelized nuts rest of the side is decorated with almonds, is extruded cream roses.
Very difficult
1 user
30 Apr 2009


I think the cream is gets a little, but otherwise is very good ...;)