A Bavarian cream consists of a sponge cake and a strawberry Bavarian mousse covered with a strawberry confit.
Sponge cake base:
▪︎4 eggs
▪︎125g of sugar
▪︎125g of starch
▪︎1 sachet of vanilla sugar
▪︎1 sachet of baking powder
Preheat the oven to 175 degrees.
Whisk the egg whites until stiff peaks form, mix the sugar and egg yolks, then add the cornflour, baking powder and whisked egg whites.
Pour the batter onto baking paper and bake for 10-12 minutes.
Cut out a circle slightly smaller than that of your Bavarian cream mold.
For the Bavarian cream:
▪︎500g of frozen raspberries/strawberries
▪︎400g of liquid cream or rich pareve
▪︎15g of gelatin
▪︎150g of sugar (120g if you are using strawberries)
Dissolve the gelatin in 90g of water and let it rest in the fridge for a few minutes.
In a small saucepan, gently heat the raspberries with half the sugar for 10 minutes. Blend the mixture and strain it through a sieve. Then return it to the heat. When the jam begins to simmer, add the gelatin, which has been warmed in the microwave, mix well, and then remove from the heat. Let it cool slightly. Whip the cream to stiff peaks and gently fold in the warm jam. The mixture will become quite liquid; this is normal. Pour it into your cake ring on top of the sponge cake.
Consider using acetate film beforehand; it will be easier to unmold. Refrigerate overnight.
For the raspberry confit:
▪︎250g of raspberry coulis
▪︎the juice of 1/2 a lemon
▪︎75g of sugar
▪︎7g of gelatin
Mix the gelatin with 42g of water.
Heat the coulis with the lemon juice and sugar. Once the sugar has completely dissolved, add the gelatin, which has been warmed in the microwave. Let it simmer for a few seconds, then remove from the heat. Allow it to cool slightly, then pour it over the frozen mousse and refrigerate.
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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