Strawberry jam cake with vanilla Bavarian cream

Strawberry Jam and Vanilla Bavarian Cake

A cake with strawberry jam and vanilla bavarian cream is a perfect choice for any occasion - from birthdays to festive meals. This recipe combines delicate textures and rich flavors, turning each slice into a true culinary experience. Let's discover together how to prepare this delicious dessert!

Preparation time: 1 hour
Baking time: 30-35 minutes
Total time: 4-5 hours (including cooling time)
Number of servings: 10-12

Ingredients

For the sponge:
- 6 egg whites
- 6 tablespoons white sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons almond flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon lemon zest (organic)
- 3 tablespoons sunflower oil

For the strawberry jam:
- 1 kg strawberries
- 400 g sugar
- Juice of 1 lemon

For the bavarian cream:
- 6 egg yolks
- 6 tablespoons sugar
- 400 ml heavy cream
- 1 packet of vanilla extract Finesse from Dr. Oetker
- 1 packet of gelatin granules (10 g)
- 50 ml cold water

For decoration:
- 50 g chocolate
- 50 ml heavy cream
- Fresh strawberries
- Mint chocolate cookies or tablets (optional)

A Brief History of the Cake

Cakes have been appreciated over time as symbols of celebration and joy. Their origins can be traced back to ancient recipes, and their evolution has led to extravagant and refined creations. The combination of strawberries with vanilla bavarian cream pays homage to tradition while adding a touch of modernity.

Step by Step

Step 1: Preparing the sponge

1. Beat the egg whites: In a large bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until they start to foam. This is the moment they will begin to gain volume.

2. Add the sugar: While continuing to beat, gradually add the sugar. Keep mixing until the egg whites become a firm and glossy meringue. This is key to achieving a fluffy sponge.

3. Incorporate the oil and lemon zest: Reduce the mixer speed and add the oil and lemon zest. Mix just until combined.

4. Add the dry ingredients: Sift the all-purpose flour, almond flour, and baking powder over the wet mixture. Use a spatula to gently fold in, taking care not to lose the air from the meringue.

5. Bake the sponge: Pour the batter into a baking pan lined with parchment paper (22 cm diameter). Preheat the oven to 160°C and bake for 30-35 minutes, or until the sponge is firm and lightly golden. Let it cool on a wire rack.

Step 2: Preparing the strawberry jam

1. Clean the strawberries: Wash the strawberries and remove the stems. Cut the large strawberries in half.

2. Sweeten the strawberries: Sprinkle sugar over the strawberries and let them sit for a few hours to release their natural juice.

3. Prepare the jam: Strain the fruit, keeping the syrup. Pour the syrup into a pot and boil until it reduces by half. Add the strawberries back in and boil until the jam reaches the desired consistency.

4. Add the lemon juice: Don't forget to add the lemon juice at the end to enhance the flavor!

5. Hydrate the gelatin: Soak the gelatin in cold water for 10 minutes. Dissolve it over low heat or in the microwave, being careful not to boil it.

6. Combine the gelatin with the jam: Take half of the warm jam and mix it with 3 tablespoons of the dissolved gelatin. Let it cool to room temperature.

Step 3: Preparing the bavarian cream

1. Beat the egg yolks: In a bowl, beat the egg yolks with 3 tablespoons of sugar until creamy and light in color.

2. Cook in a double boiler: Place the bowl over a double boiler and continuously whisk until the sugar is completely melted and the cream thickens. Make sure you no longer taste raw egg.

3. Whip the cream: In another bowl, whip the heavy cream with the remaining sugar until it becomes softly firm but pourable.

4. Combine the cream: Add the egg yolk mixture and vanilla to the whipped cream. Continue mixing until you achieve a homogeneous mixture.

5. Add the gelatin: Finally, add the remaining dissolved gelatin and gently mix.

Step 4: Assembling the cake

1. Prepare the mold: If you used a springform pan, remove the ring. If not, create a ring from cardboard covered with plastic wrap.

2. Assemble the cake: Place the cooled sponge on a serving plate and mount the ring around it. Evenly distribute the strawberry jam over the sponge. It is not necessary to soak the sponge, as it will absorb the juice from the jam.

3. Add the bavarian cream: Pour the bavarian cream over the jam and level it with a spatula.

4. Final cooling: Place the cake in the refrigerator for 3-4 hours or ideally overnight for optimal stabilization.

Step 5: Decorating the cake

1. Melt the chocolate: In a small pot, heat the heavy cream, then add the chopped chocolate. Stir until completely melted.

2. Decorate: Use fresh fruits, melted chocolate, or even cookies to decorate the cake as you prefer. Fresh strawberries pair perfectly with the vanilla cream!

Useful Tips

- Choose quality ingredients: Use fresh strawberries and natural vanilla for the best flavors.
- Gelatin: Make sure the gelatin is well hydrated to avoid lumps.
- Variations: You can experiment with other fruits for the jam, such as raspberries or peaches, to give the cake a personalized touch.

Frequently Asked Questions

1. Can I use frozen fruits?
Yes, but make sure to thaw and drain them well before using to avoid excess water.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the jam and bavarian cream, but remember that the jam will also add sweetness.

3. Can I replace gelatin?
You can use agar-agar as a vegan alternative, but follow the instructions on the package to achieve the desired consistency.

This strawberry jam and vanilla bavarian cake is not only delicious but also a true visual feast. Each slice is a perfect combination of fluffy sponge, aromatic jam, and velvety cream, surely a dessert that will impress friends and family. Feel free to put your personal stamp on the recipe and enjoy every moment spent in the kitchen!