Caramel bavarois cake
A real caramel fan? Then combine the FunCakes Bavarois with the FunCakes Caramel Flavor Paste and the Glaze Topping Caramel! Doesn’t this sound irresistibly delicious? It’s also easy to make!
What you need to make your caramel bavarois cake:
- 500 g FunCakes Mix for Cookies
- 150 g FunCakes Mix for Bavarois Natural
- FunCakes Speculoos Spices
- FunCakes Flavour Paste Caramel
- FunCakes Glaze Topping Caramel
- 750 ml whipped cream
- 275 g unsalted butter
- 180 ml water
- 1 egg (approx. 50 g)
- FunCakes Acetate Roll 8cm
- Wilton Wide Glide Rolling Pin 50cm
- Wilton Parchment Paper
- Patisse Profi Springform 22cm
Prepare 500 g FunCakes Mix for Cookies according to the instructions on the package and add the speculoos spices. Wrap it 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 place on a baking tray lined with parchment paper. Bake the cookie in about 12-17 and let it cool. Line the bottom of the springform 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 and place in the springform pan, pressing down well. Put this in the fridge for half an hour.
First whip 250 ml of whipping cream into a lump, mix the 50 g FunCakes Mic for Bavarois Natural and fold this through the lumpy whipped cream. Pour this on the cookie base and put it in the fridge for an hour.
Beat the rest of the whipped cream into lumps, mix this with the remaining natural bavarois mix and add the caramel flavor paste to taste. Pour this on the bavarois layer. Let it set in the fridge for at least 2 hours, preferably longer.
Pour some FunCakes Glaze Topping caramel over it and smooth it out slightly with a spatula.