This Bavarian cream brings together the best of French pastry: a golden and moist sponge cake, an airy and refined red fruit mousse, and touches of fresh fruit for color. Perfect for special occasions or simply for indulging with family, this dessert combines expert pastry technique with natural indulgence. With its three harmonious layers, it will delight the eyes as much as the palate.
Practical information
Preparation time: 45 minutes
Cooking time: 20 minutes
Estimated calories: approximately 320 kcal per serving (for 8 servings)
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- 4 eggs
- 125 g of flour
- 125 g of sugar
- ½ packet of baking powder
- 500g of red berries
- 400g of Nutrifil cream (or Halavi liquid cream)
- 18 g of powdered gelatin
- 150 g of sugar
- A pinch of salt
- A little oil or margarine for the mold
Preparation steps
- Prepare the sponge cake: whisk the egg whites with a pinch of salt using an electric mixer. As soon as the whites become firm, incorporate the 125g of sugar.
- Wait two minutes, then pour in the egg yolks one by one, beating well after each addition.
- Reduce the mixer speed and add the flour, which has been previously mixed with the baking powder. Stir gently until you obtain a smooth batter.
- Grease an 18cm cake tin, pour in the batter and bake in a preheated oven at 180°C for 20 minutes, until the sponge cake is golden brown and cooked.
- Remove the sponge cake from the oven and let it cool completely.
- Prepare the mousse: pour the powdered gelatin into half a glass of water and let it sit for 15 minutes.
- Whip the Nutrifil cream (or Halavi liquid cream) until you obtain a light and frothy texture.
- Blend the red berries, then strain them to obtain a smooth juice.
- Pour the strained fruit juice into a small saucepan, add the 150g of sugar and heat. Stir in the softened gelatin and heat for a few seconds without letting it boil.
- Gently fold the whipped cream into the fruit-gelatin mixture. Divide this mousse into three equal portions.
- Cut the cooled sponge cake in half lengthwise. Pour the first portion of mousse onto the first layer.
- Place a second, thinner layer of sponge cake on top, then pour over the second portion of mousse. Garnish with a few whole raspberries if you have some.
- Complete and decorate the top of the cake with the third portion of mousse.
- Place the Bavarian cream in the freezer for 15 minutes, then in the refrigerator until ready to serve.
Gallery
For an even more decadent Bavarian cream, you can reserve some fresh red berries to generously decorate the top of the cake. The secret to a perfect consistency: don't let the fruit and gelatin mixture boil; this preserves the lightness of your mousse and gives it that characteristic melt-in-your-mouth texture of Bavarian cream.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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