Raspberry Bavarian Cream
A luscious raspberry Bavarian cream cake featuring a light sponge base, topped with a raspberry mousse and fresh raspberry garnish.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 20 g, Sodium: 80 mg, Carbohydrate: 40 g, Protein: 6 g
Descriptions
This Raspberry Bavarian Cream is a beautiful dessert that combines a light, airy sponge cake with a velvety raspberry mousse, topped with a layer of raspberry glaze.
With its combination of fresh raspberries and whipped cream, it’s a delightful treat perfect for celebrations or as a refreshing dessert after a meal.
Directions
1- Preheat the oven to 300°F (150°C).
2- For the sponge cake, separate 3 eggs. Whisk the yolks with 2.8 oz (80 g) of sugar, the zest of 1 lemon, and 1 tsp of vanilla sugar until the mixture is pale. Gradually fold in 2.8 oz (80 g) of sifted flour mixed with 1 tsp of baking powder.
3- In another bowl, whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter. Pour the batter into a buttered, removable-wall cake pan and bake for 25 minutes. Let cool completely.
4- For the raspberry mousse, soak 6 gelatin sheets in cold water. Heat 10 oz (300 g) of raspberry puree on low heat. Squeeze excess water from the gelatin and stir it into the warm puree until dissolved.
5- Whip 1 2/3 cups (400 ml) of cold heavy cream into stiff peaks. Gradually fold the raspberry mixture and 1.7 oz (50 g) of sugar into the whipped cream. Spread the mousse over the cooled sponge cake and refrigerate for 12 hours.
6- For the raspberry glaze, soak 3 gelatin sheets in cold water. Heat another 10 oz (300 g) of raspberry puree on low heat, then stir in the drained gelatin. Let cool slightly, then spread the glaze over the mousse. Refrigerate for 1 hour.
7- Once set, remove the cake from the pan and decorate with fresh raspberries and mint leaves.
Note's
- Gelatin substitution: If you prefer, you can use agar-agar as a vegetarian substitute. Use 1 tsp of agar-agar for every 2 gelatin sheets and boil it for at least 1 minute in the raspberry puree.
- Make-ahead: This dessert is perfect for preparing in advance. Store it in the fridge, and the flavors will meld beautifully over time.
Ingredients
Sponge Cake:
- 3 eggs
- 2.8 oz (80 g) sugar
- 2.8 oz (80 g) flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
- Zest of 1 lemon
- 0.7 oz (20 g) butter
- Pinch of salt
Mousse:
- 1 2/3 cups (400 ml) heavy cream
- 10 oz (300 g) raspberry puree
- 1.7 oz (50 g) sugar
- 6 gelatin sheets
Glaze:
- 10 oz (300 g) raspberry puree
- 3 gelatin sheets
Decoration:
- Fresh raspberries
- Mint leaves
