lavazza-ricette-bavaresecaffe-header-m

Bavarian coffee cake

DIFFICULTY
7H15m

The coffee blends with the delicacy of whipped cream, the main ingredient of this recipe, leaving a sweet caramel aftertaste.
Ingredients
  • 100 g espresso coffee
  • 4 egg yolks
  • 150 g whole milk
  • 175 g sugar
  • 300 g cream
  • 25 ml Borghetti coffee liqueur
  • 5 g gelatine
Preparation

Method

Put the gelatine in cold water to soak.

Mix the sugar with the egg yolks.

Bring the milk to the boil.

Pour the mixture into the milk, stir continuously with a whisk and cook until it reaches a velvety, creamy density. Do not boil.

Squeeze out the gelatine and add to the hot mixture, stir.

Add the coffee and liqueur at this point.

Let the mixture cool down, but don’t allow it to solidify.

Whip the cream and add it to the cold mixture, folding it in from the bottom up.

Fill 6 one-portion moulds or a large mould and place in the fridge for 6 hours.

 

 

Presentation

Dip the base of the mould into boiling water then turn the Bavarian cake out of the mould, onto a plate. 

Decorate with cream, chopped dried fruit, etc.

We recommend using espresso coffee for this recipe.

 

 

The ideal coffee for this recipe
Intenso
Intense, full-bodied, well-rounded

From the Central-South American Arabica, and Asian and African Robusta, comes a perfume of the East in an espresso with a bold, full-bodied flavour, with spicy notes and persistent aftertaste. Seductive intensity.

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