Make the swiss roll cake sponge (Recipe ID: 831803) with 40 g of cake flour and no cocoa powder. Cut it a little bit smaller than your ring mold.
Put the ring mold on top of a flat plate, and lay the sponge cake in it.
Soften the gelatin in 5 tablespoons of water. Even if you have gelatin powder that doesn't need to be softened, do this step anyway.
Put all the ★ ingredients in a pan, and heat through without letting it boil.
I used Nescafé instant coffee, which dissolves easily, and Kahlua liqueur.
When the contents of the pan are well mixed, turn off the heat, add softened gelatin and dissolve completely.
When the gelatin has completely dissolved, add Kahlua and mix well.
Put the cream in a bowl and whip until it's very creamy and thickened, yet still liquid. If you whip it too much, the texture of the cake won't be good, so beware!
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.
Combine the whipped cream and the step 9 mixture with a whisk quickly, until there are no streaks.
Pour the liquid into the ring mold lined with the sponge cake. Even out the surface, and refrigerate for at least an hour to chill and set!
Warm the outside of the circular mold with a tightly wrung kitchen towel soaked in boiling water. Remove the mold. Decorate the top of the cake with whipped cream, and it's done.
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. There's no need to warm up the blade beforehand!
A Bavarian cream cake that tastes like the coffee-flavored milk you had as a child. It's perfect for summer.
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.
Story Behind this Recipe
I wanted to make a summery, easy decorated cake, so I made a Bavarian cream cake. I gave it a milk coffee flavor that both adults and children will love.
Don't over-whip the cream for the Bavarian cream. Just whip enough to thicken. Cool down the milk coffee with gelatin in ice water until it's about the same consistency as the whipped cream. You can also serve the Bavarian cream in a cup or glass without the sponge cake base!