Bishkotena layered cake with Bavarian cream

Submitted by enr on 31 Dec 2010
# For the base:
2 eggs
1/2 cup sugar
2/3 cup flour
5 g baking powder (1/2 bag)
rum or vanilla essence
# For the cream:
6 yolks
500 ml milk
500 ml pastry cream
2 cup powdered sugar
1/2 cup cold water
10 g gelatin
# For decoration:
300 ml pastry cream
100 g of dark chocolate
30 g butter
biscotti on the side and a filling (about 30-40)
Bishkotena layered cake with Bavarian cream
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Preparation of the base: eggs and sugar Fight to graying. Add the flour mixed with baking powder. Flour is added in small doses and the mixture is stirred with a wooden spoon to not fall egg whites and the base to remain fluffy. Finally added fragrance of your choice (I put rum essence). The mixture was poured into a greased tray with removable bottom. The use of such court ensure a good result. Bake at 180 C for about 15-20 minutes depending on your oven. Preparation of the cream: Soak gelatin in cold water. Yolks fight with one of the cups powdered sugar. Milk boil and he added another cup of powdered sugar. Add trickle one scoop of hot milk to yolk mixture and stirred vigorously. To the boiling milk is added yolk mixture, stirring continuously and vigorously with wire. Once she starts to boil is removed from the fire so as not to cross and not burn. The gelatin is melted in a water bath and then poured into the hot cream. Again stirred. Add flavor (it is better to put the same essence as that of the base, so there is no mixing of flavors). The cream is allowed to cool completely and gently tighten. Stir confectionery cream and low doses was added to the yolk cream. Stirring well to it with a wooden spoon. Preparation of decoration: Pastry cream mix well. Chocolate and the butter melted in a water bath or in the microwave and add to the cream. This mixture is filled tawdry and decorate the cake. Method of shaping: At the bottom put the base, which is completely cooled and sprayed with rum. On it are arranged side biscuits by attaching vertically using the cream. On cream lining biscotti. Then he put the cream. Again biscotti. Again spreadable cream. Decorate with chocolate cream. The cake must stand in the refrigerator overnight to harden well.
Very difficult
0 users
31 Dec 2010


Very. well explained. It remains only to try. What is the diameter of the bottom of the form, because the base I saw a little baking products?

diameter is 30 cm baking pan. The products are for a thin crust. Its purpose is to serve as a strong foundation of cake. :)

Very beautiful looks. Bravo! :)

5-ment from me;)

:) Thank you for your assessments!