Bavarian Airy Cake with Raspberries and White Chocolate
Baking and Desserts | German cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
Bavarian Airy Cake with Raspberries and White Chocolate
Ingredients
- Cookie - 7.1 oz
- Butter - 1.4 oz
- White Chocolate - 5.3 oz
- Milk - 1 fl oz
- Gelatin - 7 pieces
- Cream - 20 fl oz
- Frozen Raspberries - 17.6 oz
- Sugar - 7 tablespoons
Step by Step guide
Step 1
First layer: crumble the cookies and mix with the butter, layer the mixture and refrigerate for 15 minutes.
Step 2
Second layer (chocolate mousse): melt the white chocolate over low heat with the milk. Add 2 sheets of gelatin that have been soaked in cold water (soak for a couple of minutes until soft).
Step 3
Whip 300 ml of cream and mix with the cooled chocolate mixture. Layer the second layer on top of the first and refrigerate for 1 hour.
Step 4
Third layer (berry mousse): thaw the berries, drain about 200 grams of juice into a separate bowl (for the fourth layer). Mix the remaining 300 grams of berries with 4 tablespoons of sugar, add 3 sheets of gelatin that have been soaked in cold water. Whip 300 ml of cream and mix with the berries. Layer the third layer and refrigerate.
Step 5
Fourth layer: mix 3 tablespoons of sugar with 200 grams of juice, add 2 sheets of gelatin. Heat the entire mixture until it becomes homogeneous. When the mixture cools, pour it evenly over the cake.
Step 6
Refrigerate for several hours.
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