Bavarois hazelnut cake
Make a delicious hazelnut bavarois cake with the mix from FunCakes. Combine the bavarois with a cookie crust and golden glaze topping!
What you need to make your bavarois hazelnut cake:
- 500 g FunCakes Mix for Cookies
- 150 g FunCakes Mix for Bavarois Natural
- FunCakes Speculoos Spices
- FunCakes Flavour Paste Hazelnut
- FunCakes Glitter Glaze Topping Gold
- 750 ml Whipped Cream
- 275 unsalted butter
- 180 ml water
- 1 egg (approx. 50)
- FunCakes Acetate Roll 8cm
- Wilton Rolling Pin 50cm
- Wilton Parchment Paper
- Patisse Profi Springform 22cm
Prepare 500 g FunCakes Mix for Cookies with the speculoos spices according to the instructions on the package. Wrap in cling film and let it set in the fridge for an hour.
Preheat the oven to 180°C (Convection oven 160°C).
Roll out the dough on a floured work surface to a thickness of 2 to 3 mm and line a baking tray with parchment paper. Bake the cookies in about 12-17 minutes and let it cool down.
Line the bottom of the baking pan with a sheet of baking paper and line the inner edge with acetate foil. Break the cookie into pieces and crumble in a food chopper. Add melted butter to this, place it in the baking pan and press down well. Put it in the fridge for half an hour.
Whip the 250 ml whipping cream into lumps, make 50 g natural bavarois mix with 60 ml water and fold this through the lumpy whipped cream. Pour this onto the cookie base and put it in the fridge for an hour to set.
Then beat the rest of the whipped cream into lumps, mix this with the rest of the prepared natural bavarois mix and mix in some FunCakes Flavor Paste Hazelnut. Pour this on the natural layer. Let it set in the fridge for at least 2 hours, preferably longer.
Pour some Funcakes Gold Glitter Glaze Topping over it and smooth it out with a spatula.