Bavarese cake - berry basket (from frozen berries)

Bavarese cake - berry basket (from frozen berries)

Category: Confectionery

Ingredients
For the test:
Sugar	75 gr.
Flour / s	52 gr.
Potato starch	25 gr.
Egg C-2 (small)	4 things.
For bavarua cream: egg yolks C-1	5 pieces.
Milk	250 ml.
Cream with a fat content of 33% (500 grams of ready-made whipped cream should come out)	200 ml.
Vanillin
Sugar	5-6 st. l.
Potato starch	3 tsp
Gelatin	25 gr.
For the gel:
Gelatin	2 tbsp. l.
Sugar	2 tbsp. l.
Water	6 tbsp. l.
To fill:
Juice from berries	60-70 gr.
Sugar	20-25 gr.
Gelatin	1 tbsp. l.
For registration:
Fresh mint
Fresh or frozen berries	550-500 gr.

Cooking method

• An unusual cake with a light taste of a moderately sweet classic Bavarian cream, combined with a sweet delicate biscuit and the brightness of fresh sweet and sour berries. Unusual shaping, easy execution (trust me, not a pastry chef at all), the use of frozen berries in winter - this is what makes this recipe stand out.
• "Bavarese" is the Italian name for Bavarian cream. In French, the performance will sound like bavarois. But the meaning of the dessert does not change from the name. The base is an English cream (custard) with the addition of cream, thickened with gelatin.
• It is difficult for us to do without it - a split form 20 cm in diameter. Everything else is our hands. Even my crooked ones did it!
• The most difficult thing was to photograph, as everything is prepared very quickly. Where the husband rescued there will be photographs, and where not - excuse me. I made cake in the evening. Decorated with berries in the morning, while everyone was still asleep.
• The cake is dedicated to my eldest son due to the successful conclusion of the winter session!
• Cooking a biscuit:
• We need: baking sheet, pencil, baking paper, ruler, split form.
• Preheat the oven to 250 degrees.
• The dough is prepared very quickly, so we make blanks.
• Blanks:
• 1. Prepare flour and starch - sift together into a separate bowl.
• 2. Prepare a baking sheet. Let's measure the height of our form + a couple of cm. I got 7 cm. This will be the width of our cake. Now we measure its length. The length of my form is 62 cm. For a beautiful joint of the cakes, you need to have three strips of 25 cm. I cover the baking sheet with paper and draw three stripes 7 cm wide. and 25 cm long at a distance of 2 cm from each other.
• 3. Let's prepare a split form. I have it homemade (from dad). No bottom. So I put it in a glass dish covered with baking paper.
• Now we separate the whites from the yolks.
• Beat the whites into a strong, stable foam. This is best done in a tall glass with a mixer or blender whisk. Protein should be cold. Begin to beat at low speed and without sugar. Beat until the bottom of the glass, on which the whisk is rubbing, turns white. Then we increase the speed to high and add sugar in portions. We put the proteins in the refrigerator.
• Beat the yolks by hand with a whisk, until a single mass without fanaticism. Now gently, in one direction, with a spoon, mix with the proteins. We work carefully so that the mass does not settle and remains airy.
• 
• We put it in the refrigerator.
• Add the starch-flour mixture to the egg mixture also gently, stirring with a spoon in one direction.
• 
• The resulting dough can be put into a pastry bag. Then to plant it on the drawn strip with a thin winding snake. But I am sorry to smear the dough on the bag, and I simply put a pile of dough in the middle of the drawn strip and use a spatula to stretch and iron. I cook for my family, and they will forgive me. But looking ahead I will say - everything was CLASS!
• 
• The dough is left a little.I gently make small buns with a spoon. They then went to the bottom.
• 
• Bake the cakes and buns until golden brown. It took me 15 minutes.
• 
• We take out the cakes and only with dry hands. We work quickly. Let it cool for just a minute and immediately remove it from the paper, cutting off one side edge that will go to the bottom of the form. Immediately, while the cakes are warm and bend, set them in an overlapping shape. The top side of the cake goes to the front side of the cake. I did the opposite (the side adjacent to the paper went to my face) and then regretted it. You do not need to cut off the extreme edges - they will not spoil the view. We put the form aside for now.
• 
• Cooking Bavarian cream:
• Soak gelatin for swelling in cold water for 20 minutes in a high mug. It should be covered with water as thick as a finger.
• 
• In a saucepan with a handle, beat the yolks a little with a whisk with sugar and starch. Bring the milk with vanilla to a boil. We add a little hot milk to our yolks, stirring constantly with a whisk. Then in a thin stream, without stopping to work with a whisk, pour all the milk to the yolks.
• Over low heat, stirring constantly, we will brew the cream to the consistency of liquid sour cream over medium or low heat. Cover the saucepan and set it aside.
• We are preparing a water bath. I have a pot of hot water.
• Pour half of the cream (with a temperature not higher than 50 degrees) in gelatin and stir well with a spoon.
• 
• 
• We put the mug in a water bath. Stirring constantly and keeping an eye on the temperature (it should be about 50 degrees (at 60, gelatin loses its properties)), we dilute the gelatin. We must filter the mass through a sieve into the remaining cream. To prevent the sieve from clogging, you need to help with a spoon.
• 
• Cool the cream.
• Beat the cream until strong peaks and gently add to the cooled cream.
• Forming:
• I put the buns on the bottom of the biscuit mold. I filled the center with some of the cream. It didn't stretch around the edges.
• 
• Using a spatula, I smeared the sponge joints with cream.
• 
• She sent the form to the refrigerator. After 10-15 minutes, pour out the entire cream.
• Cover the blank with cling film and refrigerate overnight (at least 6 hours).
• 
• In the evening, put the berries in a colander over a bowl and put in a REFRIGERATOR to defrost. The berries should melt slowly. I put it at 23-00. In the morning at 9-00 there were still small pieces of ice, but this is great! Save the released juice for pouring. For a successful result, it is better to take: pitted cherries (below I will describe how I freeze them with the least loss of juice), red currants, black currants. That is, those berries that retain their shape when defrosted.
• 
• Preparing the gel and filling:
• We need: a sieve, a brush, at least 2 clean spoons.
• We are preparing a water bath.
• Gel: Pour sugar and gelatin with water. We set to swell.
• Filling: Fill the gelatin and sugar with juice and set to swell.
• We take out the form. We remove the film. Everything was fine. We take out the berries. We spread the bottom layer of berries with our hands, trying not to leave gaps. We try to put only currants near the edge. All berries must be whole. We put it in the refrigerator.
• 
• We take a blank for the gel. We put on a water bath and overclock well.
• 
• Pour through a sieve. Pour the rest of the gelatin in a mug and a sieve with a spoon or a second water. We put it aside.
• Using a brush, apply the gel to the berry layer. The layer is not thick. We glaze not only berries. We also coat the sides of the biscuit well, which will come into contact with the berries, so that the juice does not stain them. This can be done first, before the berries. But I didn't care. We put it in the refrigerator.
• Preparing the fill. Dilute in a water bath, add the rest of the gelatin from the gel. We filter. Let's give it a little bit of water.
• We take out the cake and pour the bottom layer with pouring, trying to pour it into the gaps between the berries. But without fanaticism, but in a thin layer. And not with a brush, but with a spoon. This is so that the berries grab both between themselves and with the cream. Then there will be no jelly layer, but just shiny berries. We put the cake in the refrigerator for 10-15 minutes.
• 
• If the gelatin blanks (gel or filling) then solidify, then calmly heat them up in a water bath.
• The remaining berries can already be laid out with a spoon (except for the top layer), roughly dividing them into two passes. Now spread the second layer of berries on the cooled cake. Lubricate with gel again and let it harden.
• Then pour the fill. And cool it down again.
• 
• We repeat everything for the third time. This amount of gel and filling was fine for me.
• 
• Cool the cake for about an hour. Transfer to a dish. We remove the form. We take out the paper.
• 
• You see what happened. The edge of the cake could of course be covered with cream, but I like the "naked" one.
• 

The dish is designed for

about 2.5 kg.

Note

Please accept my efforts! And I hope you were not scared by the whole process. Believe me, it takes much longer to describe and photograph. I wrote - I was worn out, but I wanted to point out all the subtleties. Cook with love, your Tumanchik.
The berries were perfectly glazed in spite of the fact that they were frozen. Cut perfectly. Only currants were allowed to juice when slicing. And the berries themselves were so well held together that it was impossible to tear off.
The taste of the cake cannot be described - you have to sing. See for yourself ... You evaluate, and we for a walk ... we got ate!


the recipe is based on foodnex with its additions and the idea of ​​using frozen berries.

[Tumanchik]

Tumanchik, but where is the photo?

Ira, the description is very tasty, but no pictures

girls, we have interruptions to the Internet. that's why I threw out a part, so as not to lose everything. finished. look!

Hurray pictures, Ira, and this cream, just like a layer will go into the cakes, or just a thick layer?

[Irk]

Irk, and Irk, did you leave me a piece or have yours already devoured everything? I don't even know what to call IT, I was numb, you know, from such an unearthly beauty

[Tumanchik]

Tumanchik, Wow !!! I am taking in the bookmarks and then the fruit is frozen just now!

I even took such a bomb into bookmarks without pictures!
yummy beauty !!!!!!! and such a decent crème layer! : a-kiss: class!

[Tumanchik]

How much work! Tumanchik, I do not have time to throw in bookmarks, let alone cook!

[Tumanchik]

Tumanchik, Irisha, this is not a recipe, this is, this is poEma, not everything is wrong, I'll go get the Rat ... 🔗
🔗
🔗
In, lope dragged on your masterpiece !!!!!

Iraaaa, it is very beautiful and delicious! Such a lukoshkoooo - lovely, simple!

[Irishka]

Die and not get up. All. There are no more words.
Irishka, Thank you!!!

Irisha! Such a delicious basket! You did your best!
Hello family, eating some delicious

[please]

please, Irina Dolars, gala10, julia_bb, Trishka, Business, Nyusya23, Matilda_81, V-tina, girls, thanks for your attention! The cake is delicious! Not difficult to perform. I would be glad if you cook it!

just how will the layer go into the cakes, or only in a thick layer?

Nadia is a cream on gelatin, so just like a layer. It can be thin or thick. As you like!

[Irina]

Irina, beauty! Bravo!
🔗

And I will just silently admire ...

Irisha, thank you, took away

Irina, beauties! Bravo!

Thank you, it's nice how!

And I will just silently admire ...

... admire not in silence!

Tada, give me a piece from the last picture!
He's kind of absolutely extraordinary!

[Tumanchik]

Tumanchik, Ira is very beautiful! Fresh berries! So great!
Ira, the design is impressive!
Elena Tim, Lenk share!

No, well, if you are crooked, then I finally can be armless! Probably, I won't dare to make such a charm myself. And here is a piece to beg ... Give me a kusmanchik, eh?

... Give me a little bit, eh?

Natasha, they have already eaten everything

Che, late ?! No, well, I don't play like that! Ir, bake some more! Half of the forum remained poorly fed. Timkina, probably, the biggest piece was pushed into her mouth, that's why she said that she would be silent.

[Tumanchik]

Tumanchikdelicious tasty tasty

Ir, bake some more! Half of the forum remained poorly fed.

aha, Natasha, Irka has gone for a walk now, so you have to go to the oven yourself

[V-tina]

V-tina, I can't bake such a masterpiece. : pardon: Cho to do that?

[Antonina]

Antonina, then Irka will have to beg

[V-tina]

V-tina, Tin can we still beg?

[Antonina]

Antonina, Tonya, I would drown her tomorrow, but for me to work (((

[Tumanchik]

Tumanchik, Irinka!
I took the recipe to the "bins"!

I was silent for three days ... I told myself to rest ... and just read ... and not even print ... but only ... silently !!! bookmark !!!
And now I will be silent for three more days !!! here already from your cake !!!
And yet .... I have a question! Do YOU ​​ever sleep yourself? A?

And I will not be shy (take a piece). Give everything!
Ira, when do you rest, when you bake or when you post the recipe?

Tada, give me a piece from the last picture!
He's kind of absolutely extraordinary!

Probably, I won't dare to make such a charm myself. And here is a piece to beg ... Give me a kusmanchik, eh?

then Irka will have to beg

late to drink milk .. everything is eaten clean

Tumanchik, Ira is very beautiful! Fresh berries! So great!
Ira, the design is impressive!

Tonya, thank you, I tried to surprise my non-surprising household members! Succeeded!

No, well, if you are crooked, then I finally can be armless! Probably, I won't dare to make such a charm myself.

Natasha, it's generally simple. it seems only. nothing more difficult than baking and sandwiching ordinary cakes.

delicious tasty delicious

I took the recipe to the "bins"!

When do you rest, when you bake or when you post the recipe?

no, only when I bake. lay out

late to drink milk .. everything is eaten clean

Irus, read carefully, a conversation about baking a new cake for our company

read carefully, talk about baking a new cake for our group

I don’t know! the shell does not hit the same funnel twice! current if you come to visit!

Mist! Give me a kusmanchik!

current if you come to visit!

Irisha! I'm already taking a ticket, I'm leaving! There is no more urge to endure looking at such delicacies and masterpieces that you cook every day and only show us. I want to try everything!
Even saliva is gone! It's all over!
You are super! Most likely, I will not undertake to do (it is even scary to read, and to do, even more so!), But it is easy to admire! And also, I envy your family! How lucky they are! It is a pity that I am already old, otherwise I would have asked for you as a daughter-in-law! And I would be happy!

Mist! Give a kusmanchik!

Irisha! I'm already taking a ticket, I'm leaving!

FLYING TO MEET !!!! and bake, and fry, and steam .. current come!
Thank you very much for your kind words!

okay
I can’t bake the cakes, give me a cream with berries

I don’t know! the shell does not hit the same funnel twice! current if you come to visit! [/ quote]

"Then we are coming to you !!!" ... and consider that this is practically a threat !!!
And then she herself piled up, and you see "she went for a walk"!

A masterpiece! Golden pens!

[Elena]

Elena, exactly! Come! For you, as a dear guest, he will bake, well, it will fall on me, otherwise he doesn't give me a dime

otherwise he doesn't give me a penny

puts, puts
still as he puts

[Kalmykova]

come on current cream with berries

Nata, this is not a thrill. Kaif kada just on a spoon and tada

And then she herself piled up, and you see "she went for a walk"!

A masterpiece! Golden pens!

Kalmykova, Thank you

Come on, go peki!
She walks here

Irishka, a beautiful cake !!!

[Irina]

Irina, words ........................ .

[Helen3097]

Irishka, a beautiful cake !!!

thanks Tanyulya, glad to see you!
Helen3097, yes lana ... nothing special, just a regular job. Thank you

Ira, the cake is beautiful, very much. And tasty, probably too. But how much work! Such a cake can only be admired. Or prepare for a professional.

Ira, the cake is beautiful, very much. And tasty, probably too.But how much work! Such a cake can only be admired. Or prepare for a professional.

Natasha, thank you for your kind words. But there really is nothing supernatural here. No more difficult than baking cakes and sandwiching. I just described it in detail.