Baumkuchen with bavarian cream

Category: Bakery products
Kitchen: german
Baumkuchen with bavarian cream

Ingredients

Confectionery (custard) cream:
milk 480ml
vanilla sugar 2h l.
sugar 100gr.
salt 1 / 4h l.
corn starch 30gr.
butter 50g.
Bamkuchen:
egg white 6 pcs.
sugar 150gr.
salt 14h l.
almond paste (or marzipan) 50gr
ground roasted almonds 100gr.
butter 225gr.
corn starch 90g.
vanilla extract 1h l.
dark rum 50gr.
egg yolk 8pcs.
powdered sugar 50g.
flour 120g.
Caramelized Bananas:
sugar 50g.
butter 20gr.
banana 1-2pcs.
Bavarian cream:
powdered sugar 50g.
gelatin 10gr.
egg liqueur 250 ml.
cream from 35% 350 ml.
cocoa for decoration

Cooking method

  • Mini-gato are cakes in the form of small cakes. It consists of the basics of a German pastry shop: classic bakery - Baumkuchen
  • Let's start cooking with a pastry cream.
  • Pour milk into a saucepan, add salt and bring to a boil.
  • Mix eggs with sugar, add sifted starch and mix until smooth.
  • Pour about 1-3 hot milk into the egg mixture, stirring actively and constantly.
  • Then pour the mixture into the remaining milk and put on medium heat.
  • Stirring constantly, bring to a boil and make sure not to burn. Heat for another 1-2 minutes, the cream should thicken.
  • Remove from heat and strain through a sieve. Leave to cool at room temperature for 10 minutes, stirring occasionally.
  • Add oil to cream and mix well until completely dissolved. Cover with foil until cool and refrigerate.
  • We need it to make Bavarian cream.
  • Let's start cooking Bamkuhen. There are several variants of its preparation on the forum, but they all differ in composition.
  • Beat 6 egg whites with sugar and salt, until firm peaks.
  • Stir in almond paste with toasted almonds and soft butter.
  • Add 90gr. cornstarch, vanilla extract and dark rum, stir.
  • At the very end, lead 8 yolks and 50g. powdered sugar.
  • Baumkuchen with bavarian cream
  • Add flour in parts, alternating with whipped egg whites. Knead everything carefully.
  • Baumkuchen with bavarian cream
  • Lay out 3-4 st. l. the dough into a mold, flatten
  • Baumkuchen with bavarian cream
  • Bake on a grill until golden brown.
  • Baumkuchen with bavarian cream
  • Put on top 2-3st. l. dough and send to the oven.
  • And so on until all the dough runs out.
  • Remove from the mold and cool.
  • The result is an alternation of light and dark layers.
  • Baumkuchen with bavarian cream
  • While the cake is cooling, cook the bananas.
  • Cut the bananas into slices.
  • Pour sugar into a frying pan and caramelize, add 20g. soft butter.
  • Baumkuchen with bavarian cream
  • Put bananas in caramel and boil for 1 minute.
  • Baumkuchen with bavarian cream
  • Leave to cool.
  • To prepare the Bavarian cream, mix, cooked in advance, pastry cream and 50g. icing sugar and heat slightly in a water bath. The powder will absorb all excess moisture from the cream.
  • Baumkuchen with bavarian cream
  • Dissolve 10g. gelatin and add it to the cream, stir.
  • Add 250ml. egg liqueur.
  • Whip the cream into a strong mass and gently add to the cream.
  • Baumkuchen with bavarian cream
  • Let's start assembling.
  • Place the cake in a mold, put the bananas on top
  • Baumkuchen with bavarian cream
  • And fill everything with cream.
  • Baumkuchen with bavarian cream
  • Send to freeze in the refrigerator or freezer.
  • After the cream has hardened, cut the cake into cakes of the shape that you like best.
  • Baumkuchen with bavarian cream
  • If you have small molds, you can then collect them directly, or do everything in a round shape and leave it in the form of a cake.
  • Top with sifted cocao powder. You can also add chocolate decorations.
  • Bon Appetit.

The dish is designed for

for 8 people

Time for preparing:

2 hours

Cooking program:

oven

Note

I thought for a long time whether to upload this recipe or not, because.There are Bamkuhen recipes on the forum, but their composition is different from this.
I really like these mini-gato, I have been making them for about 4 years now.
Cake debts to prepare, but worth it. If there is no egg liqueur, you can replace it with any creamy one you like best.
This is a recipe by Osvaldo Grosso, at one time it was broadcast on the culinary channel.
I hope you will like it.

Mikhaska
Lena! Such a rich composition! No wonder the cakes are so delicious!
I just want to clarify a little: is it the oil to add to the cream, and not vice versa? Because in many recipes, the cream interferes with the oil (to avoid delamination) ...
bukabuza
Irina, if you mean custard, then the butter will be added after, when the cream has cooled slightly. It becomes so smooth and shiny.
Mikhaska
No, not just custard. I drive the cream into the butter into the "bird's" milk with semolina, and into our family cream of sour cream and prunes with butter ... Now, offhand, somehow, just so far it occurred to me.
I clarify for myself, because I used to be rather inattentive to trifles, and ruined a lot of creams.
bukabuza
Irina, I always cook it this way and I have never missed it. Mine are very fond of all sorts of eclairs and profiteroles. And because of this, I always cook a lot of it and often cook it, I always have it in my fridges, just in case, it’s good in refrigerators for 3-4 days. Yesterday I glued Turkey for them.
Mikhaska
Thank you, Lena! This means that I will not change anything in your cream recipe.
barska
Very good cakes!
Mirabel
bukabuza, A very interesting recipe and tasty, you can see right away!
But the name ... is that in German? gato? This is French for pie-cake. The Germans have a kind of kitchen.
bukabuza
Vika, as the author gave the name so I indicated. He has a series of mini-gato in different countries, here is German and Portuguese, I like most of all. And Baumkuchen is at the base, and somehow I did not resist calling him that. But I think the name should be changed.

Thank you girls, I hope you like it.
Mirabel
Elena, Nah, no need to change the name. What for? It's just a little unclear, where did the Germans get the gato? But for us, ordinary people and lovers of tasty food for their families, it doesn't matter.
In my opinion, he ... this gato is awfully tasty!
bukabuza
Vika, I changed it all the same, it seems to me that the girls will understand what it consists of.
And about the French gato, so vid and the Bavarian cream was invented in France, but everyone thinks it is German, maybe with him as well, this is essentially a dessert serving monera.
Mirabel
bukabuza, Helen, I really hope that you are not offended at me for my comments. : girl_red: Nothing personal at all, just surprised by the name.
And what to call it, its your right.
bukabuza
No Vick, you do not care for me. I myself thought for a long time why they called him that. Yesterday, to be honest, my head did not boil and was not up to the name. And today, in the morning, I reread the recipe and came to the conclusion that the name was a little incorrect.
Marticia
I beg your pardon, but can you specify how many eggs do you need in the custard of Bavarian cream? Seems not specified ...
bukabuza
Marticia, I apologize, I forgot to indicate, you need 5 eggs.

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