Raspberry Bavarian cream with vanilla and white chocolate
One day when I wanted something more special than the usual desserts, I made this raspberry, vanilla, and white chocolate Bavarian cream. I was especially impressed by the texture and the combination of flavors; it's not the kind of cake you finish quickly, but it's worth all the effort. Every time I made it, I confirmed that no fancy tricks are needed to create something truly good. Quick info Total time: approximately 3-4 hours (including cooling) Preparation time: approximately 1.5 hours Baking time: 20-25 minutes for the base Servings: 8-10 slices Difficulty: medium Recipe type: festive dessert, cream cake Ingredients Base 65 g almond flour 65 g sugar 100 g powdered sugar 300 g egg whites (approximately 8-9 egg whites) English cream 140 ml milk 1 vanilla bean 50 g egg yolks (approximately 3-4 yolks) 45 g sugar 3 sheets of gelatin (6 g in total) 450 ml liquid cream Filling 250 g fresh or frozen raspberries Glaze and decoration 1 white chocolate (approx. 100 g) 100 ml milk 1 sheet of gelatin (2 g) A few raspberries for decoration White chocolate petals (made from melted chocolate) Preparation method 1. Preparing the base: 1.1. Start with the egg whites, beating them with a pinch of salt until they are stiff. 1.2. Gradually add the sugar and continue mixing until it dissolves and you obtain a glossy meringue. 1.3. Mix the almond flour with the powdered sugar, then gently fold this mixture into the egg whites with wide movements to avoid deflating the foam. 1.4. Pour the batter into a loaf pan with removable sides, lined or greased. 1.5. Bake at 180°C until the base is golden and passes the toothpick test (about 20-25 min). Let it cool. 2. The English cream: 2.1. Heat the milk together with the vanilla bean, which you cut lengthwise and scrape out the seeds. Add the pod to the milk as well. 2.2. Meanwhile, soak the gelatin sheets in cold water. 2.3. Whisk the egg yolks with the sugar until creamy. 2.4. Pour the warm milk over the yolk mixture, mix, then put everything on low heat, stirring constantly until it thickens slightly, like a cream (be careful not to boil). 2.5. Remove the vanilla bean. Drain the soaked gelatin well and add it to the hot cream. Mix until completely dissolved. 2.6. Allow the cream to reach room temperature. 2.7. Whip the liquid cream and when the cream has cooled, fold it in two batches, carefully, to keep it airy. 3. Assembly: 3.1. Cut the cooled base into two equal layers. 3.2. On a platter, place the ring of the removable mold, put the first layer of base. 3.3. Pour half of the English cream over the base, leveling it. 3.4. Sprinkle the raspberries, distributing them evenly. 3.5. Place the second layer of base, then pour the remaining cream, spreading it with a spatula. 3.6. Refrigerate the cake for at least 1-2 hours to set well. 4. The white chocolate glaze: 4.1. Soak the gelatin sheet in cold water. 4.2. Heat the milk (it should not boil), pour it over the broken white chocolate. 4.3. Mix until the chocolate is completely melted, then incorporate the drained soaked gelatin. Homogenize. 4.4. Let it cool slightly, then pour the glaze in two stages over the cake (first layer, then let it cool a bit and return with the rest). 4.5. Finally, decorate with raspberries and white chocolate petals, if desired. 5. The white chocolate petals: 5.1. Melt the white chocolate and with a spoon form petals on baking paper. 5.2. Let them set and then gently detach them, sticking them to the edge of the cake. Why I make the recipe often I like that it doesn't have complicated ingredients and the texture is suitable for summer desserts or special occasions. It keeps quite well in the fridge and you can prepare it a day in advance. It retains its shape and taste without becoming too hard. Tips and variations Tips - Use room temperature eggs so the egg whites whip more easily. - If using frozen raspberries, let them drain well before adding them to the cake to avoid adding water to the cream. - For the base, do not mix too much when incorporating the almonds, so it doesn't lose air. - Use liquid cream for airier results, not pre-whipped cream. Substitutions - Raspberries can be replaced with strawberries or blueberries if you prefer a different flavor. - If you don't have almond flour, ground hazelnuts will work, although the texture will be slightly different. - The vanilla bean can be replaced with vanilla extract, but the flavor won't be as intense. Variations - You can use a base made from ground hazelnuts if you want to change the flavor. - For an even more festive version, add a thin layer of raspberry jam between the base and the cream. - If you want a crunchier texture, add small pieces of white chocolate to the cream or between layers. Serving ideas - Serve the Bavarian cream cold, cut into thick slices, with extra raspberries on top. - It goes well with a thin berry sauce or a little extra whipped cream on the side. - For a simple decoration, keep a few mint leaves or fresh raspberries on top. Frequently asked questions 1. Can the cake be made a day in advance? Yes, I actually recommend making it a day in advance so that the layers settle well and it's easy to cut. 2. What do I do if I don't have a loaf pan with removable sides? You can use a round pan with removable sides or any tall dish lined with plastic wrap, but the result will look best in such a pan. 3. How do I avoid the base coming out too dry? Do not bake the base too long; check after 20 minutes and do the toothpick test. It should be slightly elastic and not overly browned. 4. Can I use granulated gelatin instead of sheets? Yes, but you need to hydrate it according to the instructions on the package and use the equivalent amount of 6 g for the cream and 2 g for the glaze. 5. How do I make chocolate petals if I don't have baking paper? You can use plastic wrap or a very clean tray, but baking paper works best. Nutritional values (estimates) For one slice (from 10): approximately 300-350 kcal. Fats: 18-20 g (mostly from cream, almonds, white chocolate) Carbohydrates: 28-30 g Proteins: 7-8 g These values are indicative and can vary depending on the type of chocolate, cream, and the exact amount of raspberries used. It's not a diet dessert, but it's not very heavy either. Storage and reheating The Bavarian cream keeps well in the fridge, wrapped or in a covered container, for up to 3 days. It does not lend itself to freezing or reheating; it is served cold directly from the fridge. If left uncovered, the cream may absorb odors from the fridge, so make sure it's well sealed.
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