A monstrous, but absolutely delicious cake. All elements from Zelda property of Nintendo.
What You Need:
Bavarian Creams: 4 egg yolk 3/4 cup milk 1/2 cup sugar 1 TBL gelatin 3 TBL water 2 cups heavy cream 2 TBL blueberry jam, melted and cooled 2 tsp instant espresso
Cake: 3 eggs 1/2 cup sugar 3 TBL dark cocoa 1/3 cup cake flour
Cocoa powder, black sprinkles to decorate
For the Bavarian creams: bloom gelatin in 2 TBL water for five minutes. Whisk together egg yolks, milk, and sugar in a double boiler and cook until it coats the back of a spoon, 5-8 mins. Add bloomed gelatin and whisk until totally dissolved. Pour custard into a small bowl allow to come to room temp for 30 minutes.
Whip heavy cream to stiff peaks. Add a dollop of the cream into the custard and fold. Fold the rest of the custard into the cream, then divide equally between two bowls. Add instant espresso bloomed in 1 TBL water to one half, melted and cooled blueberry jam to the other. Fold carefully, cover in plastic and place in the fridge for at least 2 hours.
For cake: Preheat oven to 400 degrees. Sift flour and cocoa together in a small bowl. Set aside. Whisk together eggs and sugar in the mixing bowl of your stand mixer. Cook over a double boiler until mixture very warm and sugar is dissolved. Whisk to ribbon stage in your stand mixer, 5-8 minutes.
Sift reserved cocoa/flour mixture over the eggs and carefully fold into the eggs with a whisk until combined. Pour into parchment lined jelly roll or brownie pan, smoothing it into one even layer. Bake 10-13 minutes or until toothpick inserted in the center comes out clean. Remove from pan and cool completely.
Punch out an even number of rounds of your cake. Pipe blueberry Bavarian cream in between layers. Lightly dust top with cocoa. Pipe espresso Bavarian cream on top of the second layer. Sprinkle with black sprinkles if desired. Serve immediately.
Hey there, heroes! Let's make a truly monstrous cake.
First, bloom some gelatin in a little bit of water.
Then get the rest of the stuff together for our Bavarian creams.
Whisk together milk, egg yolks,
and sugar in a bowl over a double boiler
until it coats the back of a spoon.
Five to eight minutes.
Add in your gelatin and whisk until it's dissolved.
Take it off the heat
and let it come to room temperature for about an hour or two.
Now you're going to want to whip your cream to stiff peaks.
Take a big dollop of it and fold it into your custard.
Once it's lightened a little, pour it
into the rest of the cream and fold it until it's
combined.
Now, divide it equally between two bowls
and flavor one with espresso powder and one with
blueberry jam.
You're gonna have extra of this but don't worry,
leftovers are pretty good with just
a spoon.
Alright, here's what you need for the cake.
First, sift together flour and the darkest cocoa powder you can find.
Set it aside.
Once again, cook eggs and sugar over
a double boiler until the sugar is dissolved and it's
very warm to the touch.
Whisk it in your stand mixer until it's super thick and
ribbon-y, like this.
Now sift your cocoa and flour mixture over the eggs and fold
it with a whisk just until it's combined.
Careful, don't over beat it, it's not a
Muffin, it's delicate cake.
Pour it into the parchment lined jelly roll pan or
brownie pan and bake for 10 to 13 minutes.
Remove from the pan and allow it
to cool completely.
Then you can punch out rounds, as many as you like, just make
sure you have an even number.
Now take a round, pipe on some blueberry Bavarian cream, top it
with another cake slice, and put it in the freezer
for about 15 minutes. Then you can dust it with
cocoa powder, pipe on your espresso cream,
hit it with some sprinkles, and get a nice hot drink
ready. Mmm, devilish and delicious.
If you like that recipe, check out my other Breath of the
Wild recipe for spicy pepper steak.
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