Vanilla Raspberry Bavarian Cake
User Reviews
4.9
Vanilla Raspberry Bavarian Cake
Description
This layered dessert starts with an almond and flour sponge cake made by folding ground almonds and flour into whipped egg whites sweetened with sugar. The sponge is baked until set and then cooled before layering. The raspberry cream consists of raspberries cooked with sugar and water, set with gelatin to create a soft, tangy layer. The vanilla bavarian cream is a custard combining egg yolks, whole eggs, sugar, milk, vanilla seeds, and starch, thickened and set with gelatin for smoothness.
The final touch is a lime jelly made from whipping cream, lime juice, sugar, and gelatin, providing a light and citrusy topping. The combination of sponge, fruit, creamy custard, and lime jelly creates a dessert that balances texture and flavor from fluffy to creamy and tart to sweet.
The method involves precise whipping to achieve light sponge, careful gelatin use to set creams, and a chill period to assemble the layers properly for a neat finish.
Ingredients
Sponge:
- 6 egg white
- salt a pinch
- 4 tbsp flour
- 4 tbsp ground almonds
- 8 tbsp sugar
Raspberry cream:
- 300 g raspberry
- 100 ml water
- 2 tbsp sugar
- 3 gelatin sheet
Vanilla Bavarian Cream:
- 500 ml milk
- 4 egg yolk
- 2 egg whole
- 120 g sugar
- 1 vanilla pod
- 50 g starch
- 3 gelatin sheet
Lime jelly:
- 200 ml whipping cream
- 2 tbsp lime juice
- 2 tbsp sugar
- 2 gelatin sheet
Instructions
Sponge:
- Once they reach room temperature, whip the egg whites well with a pinch of salt until they turn into firm foam. Add in the sugar, one tablespoon at a time, mixing well after each one.
- Combine the almonds with the flour then incorporate the dry ingredients into the egg whites with gentle, upward movements.
- Preheat the oven to 160 °C (320 °F). Line a 30/40cm (12/16 inch) baking tray or two 20/30cm (8/12 inch) trays with parchment paper. Pour the mixture into the tray and level it. Bake for half an hour.
- Remove the cake from the oven and immediately cut into two pieces (this is if you baked it in a large pan). Cover it with parchment paper and leave to cool. When completely cooled, remove the parchment paper.
Vanilla Bavarian Cream:
- Mix the starch with the egg yolks and whole eggs. Heat up the milk with the sugar and the seeds from the vanilla pod. When it's hot, add a few spoonfuls over the eggs to loosen the mixture. Then pour the eggs over the milk and leave it on the heat for 5-6 minutes until it thickens and turns into a cream.
- We hydrate the gelatin in cold water. After 5 minutes, we add it to the vanilla cream and mix well. We cover the cream with plastic wrap and refrigerate it.
Raspberry cream:
- Bring the raspberries, sugar, and water to a boil and let simmer for 5 minutes until the raspberries soften. Strain the mixture to get rid of the seeds. You can skip this step if you don't mind the seeds.
- Hydrate the gelatin. After 5 minutes add it to the raspberry purée. Leave to cool until it sets.
Lime jelly:
- Hydrate the gelatin in cold water. Place the whipping cream, lime juice, and sugar over a medium heat. Bring the mixture to almost boiling point. Turn off the heat and add the gelatin. Stir well. Refrigerate the cream until it thickens without being too stiff.
Assembly:
- Pour half the vanilla cream on top of one of the cake pieces. Freeze for half an hour. Spread half the raspberry cream over the vanilla. Return to the freezer to set. Continue in the same way with the next layer. Over the last cream layer, pour the lime jelly and then put the cake into the fridge until the next day.
- Slice the cake nicely with a knife, running the blade under hot water for a smooth cut. It is delicious and refreshing.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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