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Chamomile Lemon Bavarian Cake

May 7, 2017

Featuring Spice of the Day: Chamomile

Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Most people who know it as a tea would be surprised by the delicious, unique recipes that utilize Chamomile.

About 1 cup of Biscuits
About 1/2 cup of Butter
Little over a cup of Heavy Cream
1 cup Milk🐮
1/4 cup of Sugar
2 tbsp of Honey*
4 Egg Yolks🍳
2 Lemons Zest* & Juice🍋
10 grams Gelatine Leaves
2 tsp Chamomile*

  • Grease the bottom and sides of a 20 cm (8 inch) springform cake tin with a knob of butter and line it with parchment paper.
  • In a food processor crush the digestive biscuits until they form fine crumbs. Put them in a large bowl. Melt the butter in the microwave or in a little pot and mix this into the digestive biscuits crumbs, stir to combine.Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Put it in the fridge for 20-30 minutes.
  • Put the lemon zest and the milk in small saucepan over medium heat and slowly bring to a boil.
  • Remove pan from heat, add chamomile. Let steep 1 hour.
  • Place the gelatine leaves in cold water, leave to soak for about 10 minutes.
  • Meanwhile, in a saucepan, whisk sugar, honey and egg yolks together.
  • Strain chamomile and lemon milk through a fine-mesh sieve to remove lemon zest and chamomile flowers.
  • Warm the milk again and pour it in the yolks mixture, a little at a time, stir it well, then place the mixture on medium heat setting keeping temperature below the boiling point (about 80° C), and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and let cold slightly.
  • Squeeze the water out of the gelatine leaves, than add to the pan and stir until the gelatine has dissolved, add the juice of 1 lemon too. Leave to cool completely.
  • In a bowl, using an electric mixer, beat the cold heavy cream until soft peaks begin to form.
  • Gently fold the whipped cream in the eggs and milk mixture, using a spatula.
  • Pour the bavarian cream into the springform pan, above the crust. Place into the fridge for at least 5-6 hours, until set.
  • Decorate with edible flowers, lemon slices and strawberries.
    *Products we also carry
    This and other unique recipes can be found at:
    http://www.fotogrammidizucchero.com/2017/04/torta-bavarese-limone-camomilla-chamomile-lemon-bavarian-cake.html

Also check out Blueberry Chamomile Donuts!

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