A bavarian cream cake is basically vanilla sauce that has it's shape retained by gelatin. The reason that it maintains it's texture and strength is due to the aerated structure. This is derived by measuring out equal proportions of ingredients in terms of weight. The bavarian cream as such can be used for various dessert preperations.
To make the Bavarian cream, we need to whip the cream, mix it with the vanilla sauce. The vanilla sauce should be allowed to cool and should maintain a temperture that is just warm. Any kind of flavoring needs to be added at this point. It is desirable to add extra flavoring as the whipped cream would reduce the final flavor of the product. (It is recommended to have the molds ready before preparation as the bavaraian cream will set soon).
Bavarian Cream:
Gelatin 1oz
Water 8floz
Heavy cream 32floz
Vanilla sauce 32floz
- Have the molds ready before preparation.
- In a bowl immerse the gelatin, until it is bloomed.
- Whip the cream to a soft peak.
- Have the vanilla sauce warm, into the sauce add the bloomed gelatin.
- Blend one third of the vanilla sauce with the whipped cream fold gently (as it is aerated it may loose volume)
- Mix in the remaining vanilla sauce and fold thoroughly.
- Pour the mixture into molds of your choice and refrigerate.
Vanilla sauce:
Egg yolks 12ea
Milk 1quart
Sugar 8oz
Vanilla extract 1/2tsp
- Heat the Milk and sugar with the extract to a boil.
- In another bowl whip the egg yolks thoroughly
- Add 1/4 portion of the mixture gently into the whipped egg yolks and temper it.
- Whisk it thoroughly and then add it back to the mixture and whisk it thoroughly, once it comes to a boil remove from heat and let cool.
