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• Chocolate beer cream gateau

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Chocolate beer cream gateau

Chocolate beer cream gateau

This cake is genius: The cream made from beer and gin is excellent and goes perfectly with the chocolate sponge made from free-range eggs.

Recipe from the farmer's kitchen

Matthias Stuefer

Farmer from farm Guggenbergerhof

Ingredients

26cm round cake tin

150 MIN.

• Chocolate sponge:
• 5
  free-range eggs
• 100 g
  sugar
• 1 Sachet
  vanilla sugar
• 6 dspn
  hot water
• 120 g
  wheat flour
• 60 g
  cornflour
• 1/2 Packet
  1/2 packet of baking powder (7 g)
• 3 dspn
  unsweetened cocoa powder

Beer cream:

150 ml

dark beer

2

egg yolks

100 g

sugar

2 sachet

vanilla sugar

5 leaf

gelatine soaked in cold water

30 ml

gin

300 ml

cream

Other:

120 g

apricot jam

chocolate icing

Print recipe

www.roterhahn.it

Instructions - Chocolate beer cream gateau

• 1.

  Step
  Beat the eggs, sugar and vanilla sugar until pale and creamy.
• 2.

  Step
  Add the hot water while stirring constantly.
• 3.

  Step
  Carefully fold the flour, cornflour, baking powder and cocoa powder into the mixture.
• 4.

  Step
  Pour into the cake tine and bake in a 200° C pre-heated oven for 20 minutes.
• 5.

  Step
  For the beer cream beat 100 ml beer, egg yolks, sugar and vanilla sugar over a bain-marie. Then again remove from the heat.
• 6.

  Step
  Squeeze out the gelatine leaves and add to the cream.
• 7.

  Step
  Add the gin and the remaining beer (50 ml), allow the mixture to cool before folding in the whipped cream.
• 8.

  Step
  Allow the cake to cool before slicing it across the middle.
• 9.

  Step
  Spread one layer of sponge evenly with apricot jam and then the beer cream using a cake ring if you have one.
• 10.

  Step
  Place the second layer of sponge on top and chill the cake overnight.
•  
  Happy cooking

Matthias Stuefer

Farmer from 'Roter Hahn' Quality Products

Guggenbergerhof in Jenesien/Afing

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