Raspberry Bavarois Cake

Inspired by the recipes in Les Desserts book, here's my baking for this week.

for the cake

4 egg whites
60 gr sugar
pinch of salt
pinch of cream of tartar

155 gr flour
170 gr sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
soft butter for greasing

4 yolks
85 gr oil (i used canola)
85 gr lemon juice (about 2 lemons)

preheat oven 350F
grease bottom and side of 8" round mold, line bottom with parchment.

sift and mix all dry ingredients, set aside

beat egg white on low with salt to frothy, add cream of tartar, beat until dissolved, add sugar in small stream, beat at medium until dissolved, increase to high and beat to stiff.

mix yolks, juice and oil until blend (10 seconds)

add dry ingredients, mix until blend (10 seconds)

add 1/3 of meringue, mix roughly to blend, fold in the rest of meringue 1/3 at a time until batter is homogenous.

fill mold 2/3 with batter, bake for about 50 minutes or until testing stick comes out clean. let cool on rack 15 minutes, invert and cool cake on rack completely. slice cake in 1/2 horizontally, wrap tight and refrigerate while making bavarois.


for the bavarois

290 gr milk
140 gr sugar
4 yolks
pinch of salt
10 gr gelatin
1 teaspoon vanilla
300 gr heavy cream
150 gr raspberry puree (about 250gr - 300gr fresh rapsberry)
100 gr raspberry jam
30gr water
1 gr gelatin

puree and strain rapsberries, should yield about 150 gr of puree

in a small sauce pan, bring milk and 70gr sugar to a boil, take off heat

whisk yolks and 70gr sugar until dissolved

add a few table spoons of hot milk to yolks while whisking to mix

add yolk mixture back to hot milk in sauce pan while whisking to mix
put back on medium heat, keep on stiring until mixture is thick enough to coat the back of spoon.

sprinkle gelatin over 3 table spoons of cold water, add the whole thing to custard cream on medium heat, continue to stir until all gelatin is completely dissolved.

strain custard into a bowl, place bowl over ice bath while continue to stir until custard is completely cool.

whipped heavy cream to stiff

add the whipped cream to custard, mix until homogenous.

beat in 100 gr of raspberry puree set aside

in a small sauce pan add 50 gr of raspberry puree, raspberry jam, water and bring to a boil, strain.

pour and spread a few table spoons of rapsberry mixture on top of the 2 halves of cake. save the rest of the mixture for glaze.

add the remaining glaze back to sauce pan, add gelatin, heat and stir until gelatin is completely dissolved, take off heat and let it cool down completely.

place 1st half of cake in center of 9" springform mold.

add 1/2 of the bavarois cream, spread evenly. place 2nd layer of cake center and on top of bavarois layer

add the rest of bavarois, spread evenly.

pour the cool glaze on top

chill in refrigerator for at least 2 hrs for the bavarois and top glaze to set.