Been away for too long etc. etc. But enough about that, time for a new recipe!!
The new series of the Dutch version of the Great British Bake Off has started again. While they keep turning down my application, I still rather enjoy watching. And not just because I give a running commentary about everything with my two sisters.
In the first week they had to make a bavarois cake. Since I had never made a bavarois in my life I decided to give this a try as well (had a ‘cakedate’ with two friends, which was rather handy).
And because I had never made anything with kiwi I thought I might as well give that a go. Apparently not the bestest of choices to start out with when making a bavarois, since kiwi and gelatin don’t mix that well. But in the end I’m rather pleased with the result. Kiwi and banana are a rather good flavour combination as it turns out. And finally found a good use for that jar of can sugar that’s been sitting on my jar shelve for forever.
– 5 ripe kiwis
– 75g sugar
– 300ml milk
– 3 egg yolks
– 3-4 gelatin leaves
– 200ml cream
– 100g butter
– 140g cane sugar
– 3 eggs
– 100g banana
– 1 tsp vanilla extract
– 140g flour
– 1.5 tsp baking powder
– 1/4 tsp salt
– couple of kiwis
Step 1. We’ll start out by making the bavarois, cause it takes a while for it to set. Peel the kiwis and put them in a blender/kitchen machine with 25g of the sugar. After blitzing them put the puree through a fine sieve into a pan and softly boil for about 5 minutes. You really need to heat the kiwis, since they contain a enzyme called protease. This enzyme is great at breaking stuff down, including gelatine.
Step 2. Let the kiwi mix cool a bit and put the rest of the sugar and the egg yolks in a bowl (would be useful of you can use the bowl later to heat everything au bain marie). Beat the yolks and sugar till is fluffy and pale.
Then heat the milk till it’s almost boiling. Then slowly pour the milk into the egg mix while beating it. Place the bowl over a pan with lightly boiling water and heat till the custard thickens (took me about 10 minutes). Don’t forget to stir, otherwise you’ll get lumps.
Put the gelatin leaves in cold water till they’re a bit soft. Then squeeze the water out and dissolve them in about 2-3 tablespoons of boiling water. Mix in with the custard and then add the pureed kiwi. Place the bowl in the fridge or freezer till it starts to thicken.
Step 3. Next up is the banana cake. Cube the butter and put it in a mixing bowl with the sugar. When it’s light and fluffy add the eggs one by one. Mix in the banana, salt and baking powder. Slowly stir in the flour. Pour the cake batter in a lined and greased 20cm springform tin.
Bake for about 45-50 minutes at 165°C (150°C for fan ovens).
Step 4. While the cake is in the oven and after the custard has set a bit, beat the cream till it can form soft peaks. First add a bit of the kiwi custard in with the whipped cream.
Completely mix the whipped cream with the custard and place back into the fridge.
Step 5. Take the cake out of the oven and let cool.
Then cut of the top of the cake so it’s flat (mine never come flat out of the oven anyway). Then cut it into two layers of equal thickness. The best way to do this is to make a shallow cut all around the edge, so you know where your knife should be.
Step 6. Line the springform with cling film (not sure it’s necessary, but still did it) and place the first layer of cake back into the tin. Then pour half of the bavarois onto the cake. Repeat with the second layer of cake and bavarois. Place back into the fridge to let it set for another couple of hours
Step 7. Once everything has set properly, the cake out of the fridge. Just before serving, decorate the top with some slices of kiwi.