Bavarian with strawberries

Name: Bavarian with strawberries - Tamara N.
Ingredients: For the base: 50 g flour 20 g ground pistachios; almonds; or hazelnuts (I used almonds) 75 g sugar 2 eggs For the bavarois: 700 g strawberries juice of one lemon 250 g sugar 400 ml liquid cream 2; 3 packets of gelatin

Dessert - Bavarian with strawberries by Tamara N. - Recipia

I was looking for something refreshing on a spring day when I revisited this strawberry recipe. I make it a few times a year, especially when I have fresh fruit, but it works well with frozen ones too. It's easy to put together and doesn't require much effort, just a bit of organization. The base is light, and the layers of strawberry jelly and whipped cream really make a difference. I usually use a removable cake ring, but you can improvise as well. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30-40 minutes Baking time for the base: 10 minutes Servings: 8-10 slices Difficulty: medium Recipe type: fruit cake, dessert for the warm season Ingredients For the base: 50 g flour 20 g ground almonds (or pistachios, hazelnuts) 75 g sugar 2 eggs For the bavarois and jelly: 700 g strawberries juice of one lemon 250 g sugar 400 ml heavy cream (preferably with at least 30% fat) 2-3 packets of gelatin (I use sheets, but powder works too) Instructions 1. Strawberry Jelly Wash the strawberries well and cut them in half or quarters if they are large. Place them in a bowl along with the lemon juice and 250 g of sugar. Blend everything with a hand mixer until you obtain a smooth puree. Transfer the puree to a saucepan and heat it over medium heat, stirring gently. Let it simmer for a few minutes to dissolve the sugar and thicken slightly. Meanwhile, hydrate the gelatin – if using sheets, place them in cold water for 5-10 minutes; if using powdered gelatin, hydrate according to the instructions. When the gelatin is ready, remove it and squeeze out the excess water (if using sheets). Add it to the warm strawberry puree, stirring quickly until it completely dissolves. Do not boil the gelatin; it just needs to be warm enough to melt. Set the jelly aside to cool. 2. The Base Separate the eggs. Place the yolks in a bowl and beat them with 75 g of sugar until they lighten in color. Add the ground almonds and flour, mixing just enough to combine. Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the yolk mixture, using wide movements without overmixing to avoid deflating the batter. Pour the mixture into a baking pan lined with parchment paper. If you have a removable round pan, that's ideal – otherwise, you can bake in a rectangular pan and cut it later with a circle. Level it gently. Bake the base in a preheated oven at 180°C for about 10 minutes. Once done, let it cool completely on a wire rack or parchment paper. 3. Strawberry Bavarois Whip the cold heavy cream until you achieve a thick but not overly stiff consistency. Take half of the cooled strawberry jelly (still fluid) and mix it with the whipped cream using a spatula. Be careful not to overmix; just enough to combine. 4. Assembling the Cake Cut the round base (using a circle or cake ring) and place it on a serving platter. Fit the cake ring around it. Pour a thin layer of strawberry jelly over the base and spread it with a spatula. On top of this layer, add the strawberry whipped cream. Level it out and refrigerate for at least an hour to set. Once the cream has set, pour the remaining strawberry jelly over the entire surface of the cake. Spread it quickly and evenly, then return it to the fridge until the top layer sets. 5. Garnishing and Serving After it has cooled completely, carefully run a thin knife along the edge of the cake to gently release the ring. Remove the ring and decorate with sliced fresh strawberries. Cut into slices with a sharp knife dipped in hot water for clean portions. Why I Make This Recipe Often It comes together quite quickly for a multi-layer cake. The ingredients are simple, the base is not finicky, and the cream sets well even without much experience. The cake holds its shape in the fridge, doesn't leak, and slices cleanly. It's refreshing and works in any season, especially when you find good strawberries. Tips and Variations Tips For gelatin, it's safest to hydrate it separately and not to boil it; otherwise, it won't set properly. If you don't have a cake ring, you can improvise with a loaf pan cut to the right height. Allow each layer to set well in the fridge; otherwise, they may mix together when you pour the final jelly. Substitutions You can use other red fruits – raspberries, currants, or even frozen mixed berries. The proportions remain the same. Almonds can be replaced with pistachios or hazelnuts, depending on what you have on hand. Heavy cream can only be replaced with whipping cream (if you can't find the plant-based or ultra-pasteurized version). Variations If you want a lighter dessert, you can make it with just the base and jelly, without the bavarois. For a richer cake, you can add a thin layer of jam or preserves between the base and the cream. You can vary the thickness of the base, but if you make it too thick, it may be too dense for the creamy layers. Serving Ideas Serve it chilled, straight from the fridge, cut into slices. It pairs well with coffee, as an afternoon snack, or at a family gathering. If you make it in a small shape, you can create individual mini cakes by cutting the base into small circles. Frequently Asked Questions 1. Can I use frozen strawberries? Yes, frozen strawberries work just as well for the jelly and cream. Let them thaw and drain any excess liquid. 2. Do I have to use sheet gelatin, or can I use powder? You can use any gelatin you have on hand, as long as you follow the instructions on the package for hydration and quantity. 3. Can I make the cake without almonds/nuts in the base? Yes, the base can be made with just flour or other types of nuts, depending on your preference. Without almonds or other seeds, the texture will be slightly simpler. 4. My base didn't rise – what can I do next time? Most often, the issue comes from overmixing the egg whites or the oven being too hot. Gently fold in the egg whites and do not bake for too long. 5. Can I make the dessert in a square pan? Yes, but when cutting, you won't have the classic cake shape. For even portions, you can cut squares or rectangles. Nutritional Values (estimate) One slice (out of 10 servings): Approximately 210-230 kcal Carbohydrates: 25-28 g Protein: 3-4 g Fat: 11-13 g The quantities may vary depending on the type of cream or if you use different nuts or fruits. Sugar can be adjusted to taste, but under 200 g in the jelly may risk being too tart. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing it, as the texture of the bavarois will not remain the same after thawing. Reheating makes no sense – it’s a dessert to be served cold. If there are leftovers, cover it well to prevent it from absorbing odors from the fridge.

Bavarian with strawberries

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