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Forest fruit bavarois cake
A very tasty cake with a crumble, chocolate sponge, a forest fruit bavarois and a forest fruit mirror glaze!
ca. 180°C
12-15 minutes
6 pieces
Ingredients
Ingredients Crumble:
320 g
Butter
640 g
Damco almond broyage 50/50
6 g
Salt
320 g
Zeeland Flour
220 g
Almond pieces
Ingredients Chocolate sponge:
250 g
Damco chocolate sponge cake mix
225 g
Whole egg
25 g
Water
Ingredients Bavarois:
800 g
Frucaps forest fruit filling
800 g
Whipped cream
80 g
Damco multibavarois
80 g
Water, 40°C
Ingredients Mirror Glaze:
250 g
Frucaps mirror glaze neutral
250 g
Frucaps forest fruit filling
Ingredients Remaining:
300 g
Souplesse pure
InstructionsPrintDownload PDF
Instructions crumble:
- Mix the Damco almond broyage 50/50 and butter, then add salt, flour and the almonds. Mix it into a crumbly dough.
- Place a 13 cm Ø ring with a height of 3 cm inside a 16 cm Ø ring with a height of 5 cm.
- Fill up the border with 200 grams of crumble and use 50 grams of crumble for the bottom, then bake.
- Remove the smaller ring immediately after baking.
- Leave the outer ring on until everything has fully cooled down.
Baking temp.: ca. 180°C
Baking time: ca. 12-15 minutes
Quantity: 6 pieces
Instructions chocolate sponge cake:
- Put the egg, water and Damco chocolate sponge cake mix in the planetary mixer.
- Mix it until it is light and airy in the highest gear for 8-10 minutes using a wire whip.
- Give it a good stir for 2 more minutes in the lowest gear. Create thin sheets of batter and bake.
Baking temp.: ca. 250°C
Baking time: ca. 6 minutes
Instructions bavarois:
- Mix Damco multibavarois and water using a whisk.
- Mix it with de Frucaps forest fruit filling.
- Add half of the whipped cream and whisk it through.
- Then add the rest of the whipped cream using a spatula.
Instructions mirror glaze:
- Stir the Frucaps mirror glaze neutral and Frucaps forest fruit filling together.
- The mirror glaze is now ready for use.
Assembling:
- Place the crumble in a clean 16 cm Ø ring with a height of 5 cm.
- Cover the inside with Souplesse pure.
- Fill it up with 150g of bavarois and place a 12 cm Ø piece of chocolate sponge cake on top.
- Fill up the ring until it is completely full (ca. 250g).
- Smooth out the top and place the rings in the freezer.
- Decorate with the mirror glaze and fresh forest fruits.