BAVARIAN GOURMET
Today I propose a Repechage "to participate in a contest sweet sweet, this beautiful Bavarian seemed well suited to you and then propose again, telling but in the meantime I have also experimented with the hazelnut paste and chocolate, here it is: For the record
sponge cake: 125 g egg
70 g sugar 50 g flour 20 g starch
Potato
20 g cocoa powder
The procedure is the same as the classic sponge cake, in the planetary mount very well the eggs and sugar, when the mixture will become frothy, sift together the flour and cocoa and starch mix gently with movement from top to bottom, we put into the pan and bake in preheated oven at 190 degrees for 25 minutes, the toothpick test still valid, then cool on a wire rack.
For cremino dark :
150 g cream 25 g milk 20 g sugar
4 g of gelatine soaked
110 g good dark chocolate
We Boil cream, milk and sugar, add the soaked gelatine and finally dark chocolate, blended very well and let cooler.
For the Bavarian
90 g egg yolks 20 g sugar 100 g white chocolate
90 g of hazelnut paste or Nutella or cocoa mass
200 g milk 10 g of glue fish soaked
500 g cream
prepare the Bavarian assemble very well the egg yolks with sugar and then versiamoci above the boiling milk, let the fire until they reach 90 degrees, then we combine the chocolate and white glue fish, then the cocoa paste and emulsified well maybe with a mixer immersion, then let cool and then we combine the cream already installed previously. We have in the mold that we want, let thicken, then pour the Kremlin. We conclude with a disc of sponge cake soaked with rum and water and put in freezer.
sponge cake: 125 g egg
70 g sugar 50 g flour 20 g starch
Potato
20 g cocoa powder
The procedure is the same as the classic sponge cake, in the planetary mount very well the eggs and sugar, when the mixture will become frothy, sift together the flour and cocoa and starch mix gently with movement from top to bottom, we put into the pan and bake in preheated oven at 190 degrees for 25 minutes, the toothpick test still valid, then cool on a wire rack.
For cremino dark :
150 g cream 25 g milk 20 g sugar
4 g of gelatine soaked
110 g good dark chocolate
We Boil cream, milk and sugar, add the soaked gelatine and finally dark chocolate, blended very well and let cooler.
For the Bavarian
90 g egg yolks 20 g sugar 100 g white chocolate
90 g of hazelnut paste or Nutella or cocoa mass
200 g milk 10 g of glue fish soaked
500 g cream
prepare the Bavarian assemble very well the egg yolks with sugar and then versiamoci above the boiling milk, let the fire until they reach 90 degrees, then we combine the chocolate and white glue fish, then the cocoa paste and emulsified well maybe with a mixer immersion, then let cool and then we combine the cream already installed previously. We have in the mold that we want, let thicken, then pour the Kremlin. We conclude with a disc of sponge cake soaked with rum and water and put in freezer.
A couple of hours before eating pie, put on a platter and let out of the fridge ... I then put another strip around the cake pan to make a bow and .... Bon appetit!!
therefore to participate in:
therefore to participate in: 
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