Cake with Bavarian cream and Milka chocolate ()
our New Year's.
- Prepare 2 molds with which the sides are removed, larger and smaller (23 and 25 cm). Coat with oil and sprinkle with flour. Turn on the oven at 180 C. The crust from the smaller mold is used for the cake, while the larger one is cut into cubes and used to decorate the middle of the cake.
- Melt the chocolate and leave to cool. Mix butter and half of the sugar until foamy. Add the egg yolks one by one, stirring constantly until you get a frothy mass. Add the cooled chocolate. In another bowl, mix the egg whites with the other half of the sugar. Sift dry ingredients. Add egg whites and dry ingredients in thirds mixed with butter and chocolate.
- Pour into sheets and bake together for about 20 minutes or until the toothpick comes out dry when you pierce the biscuit. Leave for a few minutes in a tin, take out and put on the grill to cool.
- While the crust is baking, prepare the cream. First make ganaz by heating the cream to boiling and adding the chopped chocolate. Knead to melt the chocolate and leave to cool.
- For the Bavarian cream, it is necessary to first dissolve the gelatin in a little cold water, then mix the egg yolk with the sugar. Bring the milk to a boil and lightly add to the egg yolks, stirring constantly. Return to the skillet in which we heated the milk and cook for 2-3 minutes until it reaches a temperature of 85 C (185 f). Add the gelatin to the hot cream and then the chopped white chocolate. Knead to melt the chocolate, then add the hazelnut or walnut paste and 2 vanilla. Mix until the mixture cools (85F) 30 C. In the meantime, weigh 450 g of cooking cream, with a higher percentage of fat (US heavy cram) and place together with the mixing bowl in the refrigerator to cool the bowl a bit. Once the cream has cooled, mix the cream into a whisk, without stirring for too long and add lightly to the cream. Knead by hand until finely combined. Refrigerate until use.
- Assembling the cake: Cover the cake tin in which we baked the larger crust with transparent foil. Put a small crust on the bottom. Drizzle generously with Bavarian cream to fill the holes between the mold and the crust and to crack the crust. Leave on ice for about 10 minutes. Pour over the ganaz without going all the way. Leave on ice for about 10 minutes. Spread the remaining Bavarian cream around the cake, leaving the middle empty. Return to ice for about 10 minutes. Pour the remaining ganaz into the middle of the cake and press it into diced second crust and some hazelnuts or walnuts. You can add more biscuit cubes in the middle of the cake over the ganache and sprinkle with hazelnuts, or decorate the cake if you wish.