Bavarian strawberry cake

Name: Bavarian strawberry cake - Ozana G.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 6 tablespoons water; 12 tablespoons flour. Strawberry Bavarian: 6 egg yolks; 200 g sugar; 250 ml milk; 500 g strawberries; 200 ml whipped cream; 2 packets gelatin. Decoration: 1 dark chocolate; strawberries; 200 ml whipped cream.

Dessert - Bavarian strawberry cake by Ozana G. - Recipia

The Bavarian strawberry cake is a dessert featuring a simple sponge base, a smooth cream made from egg yolks, whipped cream, and fresh strawberries. It is prepared in stages, and the cream needs a few hours in the refrigerator to set. I prefer to leave it overnight because it slices better and the flavors meld. The recipe is inspired by Vio and can be made for a festive meal, especially during strawberry season. Quick Info Total time: a few hours, depending on cooling and refrigeration time Preparation time: not specified exactly; the sponge and cream are prepared separately, followed by assembly Baking time: until the sponge passes the toothpick test Cooling time: a few hours or overnight for the assembled cake; about 30 minutes after decorating Servings: the number depends on the size of the slices and the pan used Difficulty: medium Recipe type: strawberry cake, Bavarian cream, and homemade sponge Ingredients For the sponge 6 eggs 6 tablespoons sugar 6 tablespoons water 12 tablespoons flour A pinch of salt For the strawberry Bavarian cream 6 egg yolks 200 g sugar 250 ml milk 500 g strawberries 200 ml whipped cream 2 packets gelatin For decoration 1 dark chocolate Strawberries 200 ml whipped cream For the chocolate decoration, 50 g of whipped cream is also used, along with the melted chocolate, following the steps below. Preparation steps 1. Preparing the sponge Separate the egg whites from the yolks. Place the egg whites in a large bowl, add a pinch of salt, and beat until you achieve a foam. Gradually add the sugar and continue to beat until the foam becomes glossy and has a firm consistency. Then incorporate the yolks and water. This time, mix gently with a spoon or spatula to retain as much volume as possible. Sift the flour and add it to the mixture. Gently combine without overmixing. Pour the batter into a baking pan lined with parchment paper and bake until it passes the toothpick test. Since the original recipe does not specify the temperature or baking duration, check the sponge towards the end with a toothpick inserted in the center. If it comes out clean, the sponge is baked. Allow the sponge to cool completely, then cut it into two layers. 2. Preparing the strawberry Bavarian cream Place the egg yolks in a bowl and whisk them together with the sugar. Gradually add the milk, stirring until the mixture is smooth. Transfer the mixture to the heat and warm it until it thickens. There is no need to let it boil. Once the cream has thickened, remove the pot from the heat and let it cool. Separately, whip the cream. When the egg mixture is cool, add it to the whipped cream and mix until well combined. Wash the strawberries and blend them until you achieve a puree. Incorporate the strawberry puree into the egg and whipped cream mixture. Mix well so that the fruit is evenly distributed throughout the cream. Prepare the gelatin according to the instructions on the packet. In this recipe, water is added just enough to cover the gelatin granules. Once the gelatin has hydrated and is ready, let it cool slightly. Add the gelatin to the cream and mix. It is important that it is not too hot when incorporated so that the texture of the cream remains uniform. 3. Assembling the cake Line the pan with plastic wrap. Place the first layer of sponge and soak it. The original recipe mentions using a syrup but does not specify the ingredients or quantity, so use the syrup you typically prepare for sponge cakes. Arrange slices of strawberries along the edge of the pan. Cover them with a bit of whipped cream, then pour in the strawberry Bavarian cream. Place the second layer of sponge on top and soak it. Press down gently, just enough to set the sponge and make good contact with the cream without spilling it over the edges. Cover the pan and place the cake in the refrigerator for a few hours or, preferably, overnight. The cream needs this time to set, and the cake will be easier to remove and slice. 4. Decorating the cake Once the cake has cooled and the cream has set, remove it from the pan using the plastic wrap. Carefully peel off the wrap. Frost the cake with whipped cream. Melt the dark chocolate together with 50 g of whipped cream, then pour the chocolate over the cake. The quantity of chocolate is not specified in the original recipe; use a dark chocolate. Decorate with washed strawberries and dollops of whipped cream. Place the cake back in the refrigerator for about 30 minutes before serving. Why I make the recipe often The cake has a balanced combination of simple sponge, smooth cream, and the fresh taste of strawberries. The cream is not heavy, and the blended fruits give it a clear flavor and pleasant texture. I also like that it can be prepared in advance. If left overnight in the refrigerator, it slices cleaner than immediately after assembly. It is suitable for family meals or for a cake made during strawberry season when the fruits are fresh and flavorful. Tips and variations Tips Let the egg yolk cream cool before mixing it with the whipped cream. If it is too warm, the whipped cream may lose its volume, and the cream will become softer. The strawberries should be washed before blending and before being used for decoration. After washing, let them drain well, especially those placed around the edge of the cake. Do not add the gelatin while it is very hot. After preparing it, let it cool slightly, then incorporate it into the cream and mix well. The cake should be kept in the refrigerator for a few hours before being removed from the pan. If taken out too early, the cream will not have enough time to set. For cleaner slices, use a knife with a clean blade and wipe it between cuts. Substitutions In this recipe, strawberries are the main ingredient of the cream, so substituting them will change the taste and texture of the cake. The recipe can be made with other soft fruits, but the source does not provide an exact alternative or adjusted quantities. Dark chocolate can be kept for a more pronounced contrast with the strawberry cream. If you prefer a less intense flavor, a chocolate with a lower cocoa percentage can be used, but the final taste will be different. Variations You can decorate the cake only with whipped cream and strawberries, without the chocolate layer, if you want a simpler version. In the basic recipe, the chocolate is melted with 50 g of whipped cream and added on top. For a neater appearance, the slices of strawberries can be evenly arranged around the edge of the pan before adding the cream. After cooling, they remain visible around the cake. The sponge can be prepared and left to cool before starting on the cream. It is easier to cut in half when it is completely cool. Serving ideas Serve the cake cold, after the approximately 30 minutes spent in the refrigerator after decorating. It is enough to take it out a little before slicing, without leaving it too long at room temperature. The slices can be further decorated with a few pieces of strawberries if there are any leftover fruits after assembly. Frequently asked questions How long should the sponge be baked? The recipe does not specify the exact temperature and duration. The sponge is baked until it passes the toothpick test. Insert the toothpick in the center of the sponge; if it comes out clean, it is baked. Can I prepare the cake a day in advance? Yes. The cake can be assembled and left in the refrigerator overnight. In fact, this time helps the cream to set, and the cake will slice more easily the next day. When is the gelatin added? The gelatin is prepared according to the instructions on the packet, using water just enough to cover the granules. After it cools slightly, it is incorporated into the cream. Why should the egg yolk cream be cooled before adding the whipped cream? Warm cream can affect the consistency of the whipped cream and make the mixture too soft. It is better to wait until the egg cream has cooled, then combine it with the whipped cream. Can it be served immediately after decorating? It is recommended to let it sit for about 30 minutes in the refrigerator after decorating. This way, the chocolate layer and whipped cream cool, and the cake serves better. Nutritional values The values below are estimates and may vary depending on the exact amount of chocolate used for decoration, the type of whipped cream, and the number of slices. For an estimated serving calculated from a cake cut into 12 slices, the following can be estimated: Calories: approximately 280–340 kcal Protein: approximately 6–8 g Carbohydrates: approximately 38–45 g Fats: approximately 10–14 g The greatest variation comes from the whipped cream and the chocolate used for decoration. Since the original recipe does not specify the amount of dark chocolate, the values cannot be calculated accurately. Storage and reheating Store the cake in the refrigerator, covered, to prevent it from absorbing surrounding odors. The cream contains whipped cream, milk, egg yolks, and fresh fruit, so the dessert should not be kept at room temperature for long. The cake is consumed cold and is not reheated. If stored in the refrigerator overnight, it can be served directly after slicing. The strawberries used for decoration may release some juice over time, so it is preferable for the cake to be consumed as fresh as possible.

Bavarian strawberry cake

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