Bavarian cake with berries, meringue, and sour candy decorations
I made this cake for the first time on a February day. The combination of light sponge, Bavarian cream, fruit, and meringue decorations has turned it into a dessert I return to almost every season with berries. It's not complicated to make if you prepare everything in advance and work methodically. The portions come out clean, and the edges hold up well when cutting if you cool the cake sufficiently at the end.
Quick info
Total time: approximately 14-15 hours (including cooling time)
Active working time: 1.5-2 hours
Sponge baking time: 15-20 minutes
Servings: 8-10, depending on the size of the pan
Difficulty: medium (requires organization, but the steps are quite clear)
Type: Cake for special occasions, birthdays, Valentine's Day
Ingredients
For the sponge:
2 eggs
2 tablespoons pastry flour
2 tablespoons sugar
a little melted butter (for greasing the pan)
a pinch of salt
For the Bavarian cream:
400 ml heavy whipping cream (usually over 30% fat)
6 sheets of gelatin
100 g sugar
200 ml berry coulis
For the strawberry cream:
300 g strawberries
50 g sugar
2 sheets of gelatin or 1 g agar-agar
For the top layer:
100 ml berry coulis
1 g agar-agar or 2 sheets of gelatin
For decoration:
fresh strawberries
fresh raspberries
sour candy hearts
meringues coated in strawberry coulis
For the candy hearts:
sour candies cut in half
Preparation method
1. Sponge
1.1. Preheat the oven to 180°C.
1.2. Separate the eggs. Beat the egg whites with a pinch of salt and one tablespoon of sugar until stiff peaks form.
1.3. In a separate bowl, beat the egg yolks with one tablespoon of sugar until light and creamy.
1.4. Gently fold the egg yolks into the beaten egg whites, then sift the pastry flour over the mixture. Combine everything with slow, gentle motions from the bottom up, without beating the mixture.
1.5. Grease a heart-shaped pan (or any available shape) with a little melted butter.
1.6. Pour the mixture into the pan and level it out.
1.7. Bake the sponge for 15-20 minutes at 180°C. It's done when a toothpick comes out clean.
1.8. Allow the sponge to cool completely, then remove it from the pan.
2. Bavarian cream
2.1. Soak the gelatin in cold water (see package instructions).
2.2. Whip the heavy cream until stiff peaks form.
2.3. Mix 200 ml of berry coulis with the sugar. Gently heat them on the stove just until the sugar dissolves (do not boil).
2.4. Dissolve the soaked gelatin in the warm coulis mixture, stirring to avoid lumps. Let it cool (it should not be hot).
2.5. Gradually add the gelatin mixture to the whipped cream, folding gently with a spatula.
3. Strawberry cream
3.1. Blend the strawberries with the sugar in a blender.
3.2. Gently heat the resulting puree.
3.3. Soak the gelatin (or use agar-agar, following the package instructions).
3.4. Dissolve the gelatin in the warm puree and mix.
3.5. Allow it to reach room temperature before using.
4. Top layer
4.1. Heat the berry coulis (100 ml).
4.2. Dissolve the agar-agar or soaked gelatin in the warm coulis.
4.3. Let it cool before pouring.
5. Sour candy hearts
5.1. Place half a sour candy in a small heart-shaped silicone mold.
5.2. Bake in the preheated oven at 180°C, just until melted (check frequently; the time varies depending on the candies).
5.3. Once melted, insert a toothpick into each heart.
5.4. Quickly place the molds in cold water to set.
5.5. Carefully remove them from the molds when they are cool.
6. Meringue towers
6.1. Make small meringues (you can use store-bought or homemade meringue).
6.2. Dip the meringues in the strawberry cream and let them dry for a day at room temperature.
7. Assembling the cake
7.1. Place the silicone mold on a platter (or use a removable pan).
7.2. First, pour in the Bavarian cream.
7.3. Add the strawberry cream on top (when it has cooled, it should not be hot).
7.4. Place the cooled sponge on top of the creams.
7.5. Cover and refrigerate for at least 12 hours. It's best to let it sit overnight for a good set.
7.6. Carefully invert the cake onto a stand, so the sponge is at the bottom.
7.7. Pour the cooled top layer of coulis over it and level it out.
7.8. Decorate with fresh fruit, candy hearts, and meringue towers.
7.9. For a glossy finish, you can brush a little glaze over the fruits on top.
Why I make this recipe often
The cake holds up well in the fridge and can be adapted based on the available fruits. It has different textures in each layer and isn't too difficult to make if I plan each step in advance. It's suitable for special days, but also when I want to combine fruit with something creamy.
Tips and variations
Tips
- Always soak gelatin in cold water, not warm.
- When incorporating the warm coulis with gelatin into the whipped cream, let it reach room temperature; otherwise, the cream may curdle.
- Be mindful of the temperature of the meringue dipped in the cream to prevent it from melting.
- Silicone molds are the easiest for assembling this cake, as they release easily without damaging the layers.
Substitutions
- If you don't have berry coulis, you can use strained berry puree.
- Agar-agar is used similarly to gelatin, but follow the dosages indicated on the packaging (do not reverse the quantities).
- Heavy whipping cream cannot be replaced with other types of cream without changing the texture of the cream.
Variations
- You can use other fruits: blueberries, blackberries, currants.
- Instead of candy hearts, any shiny candies that can melt and be shaped will work.
- If you want a thicker sponge, double the sponge ingredients but bake in a larger pan or two smaller ones.
Serving ideas
- Serve cold, straight from the fridge.
- Cut with a knife dipped in hot water for cleaner edges.
- Optionally decorate with mint leaves or grated chocolate for contrast.
Frequently asked questions
1. What do I do if I don't have a silicone mold?
You can use a removable pan lined with plastic wrap so you can easily invert the cake.
2. Can the cake be made without meringue?
Yes, you can omit the meringue towers; the decoration can remain just fruit and candies.
3. How far in advance can I prepare the cake?
Ideally, make it a day before serving to allow it to set and the flavors to meld.
4. How do I prepare the berry coulis?
Simmer the berries with sugar, then blend and strain to remove seeds. You can use both fresh and frozen berries.
5. Can I make the sponge in advance?
Yes, the sponge can be baked a day ahead and stored in the fridge wrapped in plastic.
Nutritional values
Approximately, one slice (1/10 of the cake) contains about 320-350 kcal, with 6-7 g of protein, 15 g of fat, and 40-45 g of carbohydrates. Values may vary depending on the type of cream and the addition of fruits or decorations. It is a dessert with moderate sugar and fat content, primarily from the cream and the sugar in the sponge and creams.
Storage and reheating
The cake can be stored in the fridge, well covered, for up to 3 days. It does not freeze well, as the Bavarian cream and gelatin change texture. Reheating does not apply to this type of dessert. It is best consumed as fresh as possible to maintain the freshness of the fruits and the consistency of the creams.
I made this cake for the first time on a February day. The combination of light sponge, Bavarian cream, fruit, and meringue decorations has turned it into a dessert I return to almost every season with berries. It's not complicated to make if you prepare everything in advance and work methodically. The portions come out clean, and the edges hold up well when cutting if you cool the cake sufficiently at the end.
Quick info
Total time: approximately 14-15 hours (including cooling time)
Active working time: 1.5-2 hours
Sponge baking time: 15-20 minutes
Servings: 8-10, depending on the size of the pan
Difficulty: medium (requires organization, but the steps are quite clear)
Type: Cake for special occasions, birthdays, Valentine's Day
Ingredients
For the sponge:
2 eggs
2 tablespoons pastry flour
2 tablespoons sugar
a little melted butter (for greasing the pan)
a pinch of salt
For the Bavarian cream:
400 ml heavy whipping cream (usually over 30% fat)
6 sheets of gelatin
100 g sugar
200 ml berry coulis
For the strawberry cream:
300 g strawberries
50 g sugar
2 sheets of gelatin or 1 g agar-agar
For the top layer:
100 ml berry coulis
1 g agar-agar or 2 sheets of gelatin
For decoration:
fresh strawberries
fresh raspberries
sour candy hearts
meringues coated in strawberry coulis
For the candy hearts:
sour candies cut in half
Preparation method
1. Sponge
1.1. Preheat the oven to 180°C.
1.2. Separate the eggs. Beat the egg whites with a pinch of salt and one tablespoon of sugar until stiff peaks form.
1.3. In a separate bowl, beat the egg yolks with one tablespoon of sugar until light and creamy.
1.4. Gently fold the egg yolks into the beaten egg whites, then sift the pastry flour over the mixture. Combine everything with slow, gentle motions from the bottom up, without beating the mixture.
1.5. Grease a heart-shaped pan (or any available shape) with a little melted butter.
1.6. Pour the mixture into the pan and level it out.
1.7. Bake the sponge for 15-20 minutes at 180°C. It's done when a toothpick comes out clean.
1.8. Allow the sponge to cool completely, then remove it from the pan.
2. Bavarian cream
2.1. Soak the gelatin in cold water (see package instructions).
2.2. Whip the heavy cream until stiff peaks form.
2.3. Mix 200 ml of berry coulis with the sugar. Gently heat them on the stove just until the sugar dissolves (do not boil).
2.4. Dissolve the soaked gelatin in the warm coulis mixture, stirring to avoid lumps. Let it cool (it should not be hot).
2.5. Gradually add the gelatin mixture to the whipped cream, folding gently with a spatula.
3. Strawberry cream
3.1. Blend the strawberries with the sugar in a blender.
3.2. Gently heat the resulting puree.
3.3. Soak the gelatin (or use agar-agar, following the package instructions).
3.4. Dissolve the gelatin in the warm puree and mix.
3.5. Allow it to reach room temperature before using.
4. Top layer
4.1. Heat the berry coulis (100 ml).
4.2. Dissolve the agar-agar or soaked gelatin in the warm coulis.
4.3. Let it cool before pouring.
5. Sour candy hearts
5.1. Place half a sour candy in a small heart-shaped silicone mold.
5.2. Bake in the preheated oven at 180°C, just until melted (check frequently; the time varies depending on the candies).
5.3. Once melted, insert a toothpick into each heart.
5.4. Quickly place the molds in cold water to set.
5.5. Carefully remove them from the molds when they are cool.
6. Meringue towers
6.1. Make small meringues (you can use store-bought or homemade meringue).
6.2. Dip the meringues in the strawberry cream and let them dry for a day at room temperature.
7. Assembling the cake
7.1. Place the silicone mold on a platter (or use a removable pan).
7.2. First, pour in the Bavarian cream.
7.3. Add the strawberry cream on top (when it has cooled, it should not be hot).
7.4. Place the cooled sponge on top of the creams.
7.5. Cover and refrigerate for at least 12 hours. It's best to let it sit overnight for a good set.
7.6. Carefully invert the cake onto a stand, so the sponge is at the bottom.
7.7. Pour the cooled top layer of coulis over it and level it out.
7.8. Decorate with fresh fruit, candy hearts, and meringue towers.
7.9. For a glossy finish, you can brush a little glaze over the fruits on top.
Why I make this recipe often
The cake holds up well in the fridge and can be adapted based on the available fruits. It has different textures in each layer and isn't too difficult to make if I plan each step in advance. It's suitable for special days, but also when I want to combine fruit with something creamy.
Tips and variations
Tips
- Always soak gelatin in cold water, not warm.
- When incorporating the warm coulis with gelatin into the whipped cream, let it reach room temperature; otherwise, the cream may curdle.
- Be mindful of the temperature of the meringue dipped in the cream to prevent it from melting.
- Silicone molds are the easiest for assembling this cake, as they release easily without damaging the layers.
Substitutions
- If you don't have berry coulis, you can use strained berry puree.
- Agar-agar is used similarly to gelatin, but follow the dosages indicated on the packaging (do not reverse the quantities).
- Heavy whipping cream cannot be replaced with other types of cream without changing the texture of the cream.
Variations
- You can use other fruits: blueberries, blackberries, currants.
- Instead of candy hearts, any shiny candies that can melt and be shaped will work.
- If you want a thicker sponge, double the sponge ingredients but bake in a larger pan or two smaller ones.
Serving ideas
- Serve cold, straight from the fridge.
- Cut with a knife dipped in hot water for cleaner edges.
- Optionally decorate with mint leaves or grated chocolate for contrast.
Frequently asked questions
1. What do I do if I don't have a silicone mold?
You can use a removable pan lined with plastic wrap so you can easily invert the cake.
2. Can the cake be made without meringue?
Yes, you can omit the meringue towers; the decoration can remain just fruit and candies.
3. How far in advance can I prepare the cake?
Ideally, make it a day before serving to allow it to set and the flavors to meld.
4. How do I prepare the berry coulis?
Simmer the berries with sugar, then blend and strain to remove seeds. You can use both fresh and frozen berries.
5. Can I make the sponge in advance?
Yes, the sponge can be baked a day ahead and stored in the fridge wrapped in plastic.
Nutritional values
Approximately, one slice (1/10 of the cake) contains about 320-350 kcal, with 6-7 g of protein, 15 g of fat, and 40-45 g of carbohydrates. Values may vary depending on the type of cream and the addition of fruits or decorations. It is a dessert with moderate sugar and fat content, primarily from the cream and the sugar in the sponge and creams.
Storage and reheating
The cake can be stored in the fridge, well covered, for up to 3 days. It does not freeze well, as the Bavarian cream and gelatin change texture. Reheating does not apply to this type of dessert. It is best consumed as fresh as possible to maintain the freshness of the fruits and the consistency of the creams.