Chocolate Bavarian Cream Cake with Berries
I present to you a dessert that will not only delight the senses but also bring smiles to the faces of your loved ones. This chocolate Bavarian cream cake, enriched with berries, is perfect for any occasion, whether it’s an anniversary, a party, or simply a special evening at home. The soft, fluffy sponge combined with the airy cream creates a harmony of flavors that will make you return to this recipe time and again.
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes (plus cooling time)
Servings: 12
Ingredients:
For the sponge:
- 6 eggs
- A pinch of salt
- 12 tablespoons of sugar
- 2 tablespoons of cold water
- 2 tablespoons of oil
- 12 tablespoons of flour
- 1 teaspoon baking powder
For the Bavarian cream:
- 2 large eggs
- 80 g sugar
- 2 packets of vanilla sugar
- 400 ml sweet milk
- 150 g dark chocolate
- 1 packet of granulated gelatin
- 200 ml liquid cream
- Berries (preferably frozen or fresh)
For the soaking syrup:
- 400 ml water
- 3 tablespoons sugar
- Vanilla essence or another flavor of your choice
For decoration:
- 200 ml whipped cream
- 2 tablespoons powdered vanilla sugar
- 50 g dark chocolate
- 5 tablespoons milk
- Colored sugar for decoration
Preparation:
1. Preparing the sponge:
It is recommended to prepare the sponge a day in advance to cool perfectly and firm up. Start by separating the egg whites from the yolks.
- In a large bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the sugar while continuing to mix. Finally, incorporate the 2 tablespoons of cold water and mix briefly to obtain a glossy foam.
- In another bowl, mix the yolks with the oil, then pour this mixture over the egg white foam. Use a spatula to gently fold the two mixtures together.
- In another bowl, combine the flour with the baking powder and add it in two batches, carefully mixing from the bottom up until you achieve a homogeneous mixture.
- Pour the batter into a round cake pan (26 cm) lined with baking paper and place it in a preheated oven at 180 degrees Celsius for 35 minutes. Check with a toothpick; if it comes out clean, the sponge is ready.
- Let it cool for 5 minutes in the pan, then remove it to a rack to cool completely, preferably overnight.
2. Preparing the Bavarian cream:
- In a double-bottomed saucepan, beat the eggs with the sugar and vanilla sugar. Heat the milk and pour it hot over the egg mixture, stirring continuously to avoid curdling the eggs.
- Place the saucepan over low heat and cook until the mixture begins to thicken, being careful not to boil.
- Once the cream has thickened, remove the saucepan from the heat and add the broken chocolate pieces, stirring until completely melted.
- Hydrate the gelatin according to the package instructions, then add it to the chocolate cream, mixing well to ensure it dissolves completely.
- Allow the cream to cool to room temperature, then whip the liquid cream and gradually fold it into the chocolate cream, mixing gently.
3. Preparing the soaking syrup:
- In a saucepan, combine the water, sugar, and vanilla essence. Boil until the sugar is completely dissolved. Allow to cool.
4. Assembling the cake:
- Place the removable ring of the pan in which you baked the sponge on a serving platter. Put a piece of plastic wrap inside it.
- Cut the sponge into 3 equal parts. Place the first layer in the pan, soak it well with the prepared syrup, then pour half of the Bavarian cream and level it.
- Add the desired berries, then place the second layer, soak it, pour the remaining cream, and add more berries, and finally, place the last layer and soak it.
- Refrigerate the cake for a few hours, preferably overnight, to allow the cream to set.
5. Decorating the cake:
- Remove the cake from the fridge, remove the ring and plastic wrap. Whip the cream with the powdered vanilla sugar and cover the cake with it.
- Melt the dark chocolate with the milk, let it cool slightly, then pour it over one side of the cake.
- You can decorate the cake with whipped cream peaks and colored sugar, letting your imagination run wild.
Useful tips:
- Make sure the sponge is completely cooled before cutting to prevent crumbling.
- You can use other types of fruit of your choice, such as strawberries, raspberries, or blackberries, depending on the season and preferences.
- If you want a less sweet version, you can reduce the amount of sugar in the Bavarian cream or opt for chocolate with a higher cocoa content.
Nutritional values (per serving):
- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 36 g
This chocolate Bavarian cream cake with berries is not just a dessert but a culinary experience full of flavor. Whether you prepare it for a special occasion or simply to indulge yourself, it will surely become everyone's favorite. Enjoy!
I present to you a dessert that will not only delight the senses but also bring smiles to the faces of your loved ones. This chocolate Bavarian cream cake, enriched with berries, is perfect for any occasion, whether it’s an anniversary, a party, or simply a special evening at home. The soft, fluffy sponge combined with the airy cream creates a harmony of flavors that will make you return to this recipe time and again.
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes (plus cooling time)
Servings: 12
Ingredients:
For the sponge:
- 6 eggs
- A pinch of salt
- 12 tablespoons of sugar
- 2 tablespoons of cold water
- 2 tablespoons of oil
- 12 tablespoons of flour
- 1 teaspoon baking powder
For the Bavarian cream:
- 2 large eggs
- 80 g sugar
- 2 packets of vanilla sugar
- 400 ml sweet milk
- 150 g dark chocolate
- 1 packet of granulated gelatin
- 200 ml liquid cream
- Berries (preferably frozen or fresh)
For the soaking syrup:
- 400 ml water
- 3 tablespoons sugar
- Vanilla essence or another flavor of your choice
For decoration:
- 200 ml whipped cream
- 2 tablespoons powdered vanilla sugar
- 50 g dark chocolate
- 5 tablespoons milk
- Colored sugar for decoration
Preparation:
1. Preparing the sponge:
It is recommended to prepare the sponge a day in advance to cool perfectly and firm up. Start by separating the egg whites from the yolks.
- In a large bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the sugar while continuing to mix. Finally, incorporate the 2 tablespoons of cold water and mix briefly to obtain a glossy foam.
- In another bowl, mix the yolks with the oil, then pour this mixture over the egg white foam. Use a spatula to gently fold the two mixtures together.
- In another bowl, combine the flour with the baking powder and add it in two batches, carefully mixing from the bottom up until you achieve a homogeneous mixture.
- Pour the batter into a round cake pan (26 cm) lined with baking paper and place it in a preheated oven at 180 degrees Celsius for 35 minutes. Check with a toothpick; if it comes out clean, the sponge is ready.
- Let it cool for 5 minutes in the pan, then remove it to a rack to cool completely, preferably overnight.
2. Preparing the Bavarian cream:
- In a double-bottomed saucepan, beat the eggs with the sugar and vanilla sugar. Heat the milk and pour it hot over the egg mixture, stirring continuously to avoid curdling the eggs.
- Place the saucepan over low heat and cook until the mixture begins to thicken, being careful not to boil.
- Once the cream has thickened, remove the saucepan from the heat and add the broken chocolate pieces, stirring until completely melted.
- Hydrate the gelatin according to the package instructions, then add it to the chocolate cream, mixing well to ensure it dissolves completely.
- Allow the cream to cool to room temperature, then whip the liquid cream and gradually fold it into the chocolate cream, mixing gently.
3. Preparing the soaking syrup:
- In a saucepan, combine the water, sugar, and vanilla essence. Boil until the sugar is completely dissolved. Allow to cool.
4. Assembling the cake:
- Place the removable ring of the pan in which you baked the sponge on a serving platter. Put a piece of plastic wrap inside it.
- Cut the sponge into 3 equal parts. Place the first layer in the pan, soak it well with the prepared syrup, then pour half of the Bavarian cream and level it.
- Add the desired berries, then place the second layer, soak it, pour the remaining cream, and add more berries, and finally, place the last layer and soak it.
- Refrigerate the cake for a few hours, preferably overnight, to allow the cream to set.
5. Decorating the cake:
- Remove the cake from the fridge, remove the ring and plastic wrap. Whip the cream with the powdered vanilla sugar and cover the cake with it.
- Melt the dark chocolate with the milk, let it cool slightly, then pour it over one side of the cake.
- You can decorate the cake with whipped cream peaks and colored sugar, letting your imagination run wild.
Useful tips:
- Make sure the sponge is completely cooled before cutting to prevent crumbling.
- You can use other types of fruit of your choice, such as strawberries, raspberries, or blackberries, depending on the season and preferences.
- If you want a less sweet version, you can reduce the amount of sugar in the Bavarian cream or opt for chocolate with a higher cocoa content.
Nutritional values (per serving):
- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 36 g
This chocolate Bavarian cream cake with berries is not just a dessert but a culinary experience full of flavor. Whether you prepare it for a special occasion or simply to indulge yourself, it will surely become everyone's favorite. Enjoy!