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1
Make the swiss roll cake spongewith 40 g of cake flour and no cocoa powder.
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2
Cut it a little bit smaller than your ring mold.
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3
Put the ring mold on top of a flat plate, and lay the sponge cake in it.
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4
Soften the gelatin in 5 tablespoons of water.
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5
Even if you have gelatin powder that doesn't need to be softened, do this step anyway.
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6
Put all the ingredients in a pan, and heat through without letting it boil.
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7
I used Nescafe instant coffee, which dissolves easily, and Kahlua liqueur.
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8
When the contents of the pan are well mixed, turn off the heat, add softened gelatin and dissolve completely.
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9
When the gelatin has completely dissolved, add Kahlua and mix well.
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10
Put the cream in a bowl and whip until it's very creamy and thickened, yet still liquid.
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11
If you whip it too much, the texture of the cake won't be good, so beware!
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12
Transfer the contents of the pan from Step 7 to another bowl, and cool over ice water while mixing until it's about as thick and creamy as the whipped cream.
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13
Combine the whipped cream and the step 9 mixture with a whisk quickly, until there are no streaks.
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14
Pour the liquid into the ring mold lined with the sponge cake.
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15
Even out the surface, and refrigerate for at least an hour to chill and set!
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16
Warm the outside of the circular mold with a tightly wrung kitchen towel soaked in boiling water.
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17
Remove the mold.
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18
Decorate the top of the cake with whipped cream, and it's done.
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19
Cut through the cake with a sharp knife in one motion, pushing down and then pulling out the blade, the cut will be very neat.
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20
There's no need to warm up the blade beforehand!
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21
A Bavarian cream cake that tastes like the coffee-flavored milk you had as a child.
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22
It's perfect for summer.
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23
The Bavarian cream batter doesn't use any egg, so if you are allergic to eggs, you can also make the cream in a plastic cup or a glass.
