The Bavarian coffee cake is one of the most famous variants of the popular Bavarian cream cake.
Creamy and with an indulging taste, the Bavarian coffee cake is a tasty and easy-to-make dessert.
As you can imagine, the dessert is named after the German region of Bavaria. The original Bavarian, however, was not a dessert but a drink of German origin consisting of tea, milk and a liqueur, imported into Italy in the early 1700s. Inspired by the drink, the Bavarian dessert was created in France in the 1800s.
To prepare this recipe, we suggest using blends such as Intenso. A bold and full-bodied blend with spicy notes and a long-lasting aftertaste from Central and South American Arabica, and Asian and African Robusta.
3,52oz espresso coffee
4 egg yolks
5,29oz whole milk
0,84oz Borghetti coffee liqueur
1. Place the gelatine sheets in cold water to soak.
2. Mix the sugar with the egg yolks.
3. Bring the milk to the boil.
4. Pour the mixture into the milk, stir continuously with a whisk and cook until it becomes velvety and creamy. Do not boil.
5. Squeeze out the gelatine and add to the hot mixture, then stir.
6. Add the coffee and liqueur.
7. Let the mixture cool down, but don’t allow it to solidify.
8. Whip the cream and add it to the cold mixture, folding it in from the bottom up.
9. Fill 6 one-portion moulds or a large mould and place in the fridge for 6 hours.
1. Dip the base of the mould into boiling water.
2. Place a plate over the mould and flip the Bavarian cake out of the mould onto the plate.
3. Decorate with cream, sprinkle it with diced dried fruit or anything else you like.