Sarlotta with Bavarian cream and raspberries
Quick and tasty cake without baking. It can be arranged as a cake or cake or as a cream in a glass. It is based on Bavarian cream with the addition of white chocolate.
Preparation steps
- Cream
- Mix egg yolks and sugar to become light and creamy.
- Boil milk and vanilla and gradually, stirring constantly, pour in the cream.
- Return to the bowl in which the milk was boiled and put on a low temperature with constant stirring with foam to cook slowly, but keep constantly below the boiling point. The most ideal temperature is 80 degrees. It must never boil, because the cream will coagulate. The procedure takes about 15-20 minutes. The cream is ready when you take it on a spoon and put it in, leaving traces like a rose even when the cream does not leak.
- Soak the gelatin in cold water while the cream is cooking. When the cream is done squeeze out the water and add the gelatin to the hot cream.
- Break the chocolate into cubes and also add to the finished, hot cream. Stir to dissolve well.
- Put the cream in cold water and stir sometimes, so as not to catch the crust.
- When the cream has cooled and become creamy, mix the cream into a whipped cream and gently do in the cream.
- Finishing works
- Place a ring of cake tins on the tray where you will be holding the cake. Arrange the biscuits vertically along the inner edge of the mold, which you have shortened a little on one side, but leave long enough to protrude a little above the hoop. And put biscuits on the bottom, fill the holes that are formed with pieces.
- Pour half of the cream over the biscuits, leave for a few minutes, then arrange the raspberries. Pour the rest of the cream.
- Cool the cake well, preferably overnight, so that the biscuits soften nicely. Before serving, first cut the cold, and then, before tasting, keep for fifteen minutes at room temperature.
- Instead of raspberries, you can also use some berry fruit.
Serving
Cake form
