Two-toned sponge cake with Bavaroise

1) the final product … looks – 8; taste – 10

… So, what do you expect of two gays lads trying to pipe straight lines with cake batter?

I’ve a whole new appreciation for pastry chefs, and more so, the cost (sometimes) charged for fancy-pansy desserts like a Bavaroise or Bavarian cream. G and I made these this week. It took two nights and too many hours. The Bavariose is the lemon, poppy seed, cream filling spooned into the very yummy cakes.

The white sponge cake had Contireau flavouring; the chocolate sponge cake we flavoured with Kirsch.

2 & 3) moi trying to go straight!

4 & 5) before and after baking

6 & 7) cut the cake and line the molds

8) cutting out the bottoms; 9) ready for the cream

10) all ready for the Bavaroise

11) juice and rind of 3 lemons; 12) mixed with milk and poppy seeds

13) soak the gelatin leaves in some water; 14) add into the mixture

15) now slowly whisk in the cream/egg yolks into the poppy seed mixture; 16) keep going till it is thickened and let cool

17) beat some whipping cream and; 18) fold into the cream/egg yolk/poppy seed mixture … scoop this into the molds and let sit overnight in the fridge

19) remove from fridge and enjoy!

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3 Responses to Two-toned sponge cake with Bavaroise

  1. kunhuo42 says:

    that looks impressive… and like way too much work. they must have tasted all the better for having labored over them for so long, though.

  2. christao408 says:

    Yeah, that looks like a whole lot of effort!

  3. Fatcat723 says:

    Look lovely and delicious. I am not sure I would be patient enough to make it- eat it yes

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