Striped Bavarian Cake

For : 8 servings
Time : 1 h 10
Difficulty : medium

Ingredients for Striped Bavarian Cake :

Sticky custard:
1/2 litre of milk
5 egg yolks
125 g sugar
1/2 vanilla pod
6 leaves gelatin (10g)
Other ingredients:
35 cl whipping cream
30 to 50 g of chocolate in pieces
Coffee extract

Technical stages for Striped Bavarian Cake :

	1 Prepare all the ingredients.
	2 Soak the gelatin in cold water.
	3 Meanwhile, boil the milk with the spliced vanilla.
	4 Clarify the eggs one by one...
	5 ...add the sugar...
	6 ...and mix the eggs with the sugar until pale and foamy.
	7 Pour the boiling milk on the eggs. Mix well.
	8 Cook "à la nappe".
	9 When cooked...
	10 ...pass through a chinois sieve or in a thin sieve...
	11 ...to a cold bowl.
	12 Drain the gelatin. They must be soft. Press them to extract all water.
	13 Add to the warm custard. Mix well to combine fully.
	14 Split the custard in three equal parts.
	15 Add the desired amount of chocolate (30 to 50 g) to the first one and combine thoroughly.
	16 Add the coffee extract or lyophilized coffee to the second one.
	17 Set the third one aside as it is already vanilla flavoured. Cool down the three custards without refrigerating them but rather stirring from time to time until they reach room temperature. They must not get thicken because of the gelatin.
	18 Beat with a hand mixer or with a whisk the fairly cold whipping cream.
	19 You should get whipped cream. Don't whisk too much or you will turn it to butter.
	20 Add 1/3 of the whipped cream to the coffee-flavoured custard. Set the rest aside in the fridge.
	21 Mix gently with an up and down rotating movement until all chunks have disappeared.
	22 Mold in a souffle pan up to the third of the rim.
	23 Beware not to have any leakage on the inner side of the mold.
	24 Leave to set in the fridge for about 30 minutes.
	25 During that time add another third of the whipped cream to the vanilla custard. Mix gently with an up and down rotating movement until all chunks have disappeared.
	26 Mold to the 2/3 in the pan that already holds the coffee custard. Beware not to let any leakage on the inner side of the pan.
	27 Leave to set in the fridge for about 30 minutes.
	28 During that time add the last third of the whipped cream to the chocolate custard. Mix gently with an up and down rotating movement until all chunks have disappeared.
	29 Stir gently, turning your spatula up and down until all lumps are gone.
	30 Mold to the last third of the pan.
	31 Leave to set in the fridge until serving time.
	32 Just before serving, unmold the bavarian cake by dipping the pan in a bain Marie for a couple of seconds.
	33 Slice and serve with custard.