Strawberry Bavarian Cake


by: Pat Man Kitchen

Because Bavarian creams are runny before they set, and you’re including one as part of this cake, you have to assemble the cake in something that won’t leak. The springform pan is lined with plastic wrap so none of the Bavarian cream mixture can leak out or stick to the pan. The cake layers are made by slicing a 1- to 1 1/2-inch-thick layer cake crosswise into 4 rounds with a long serrated knife. Getting all four layers to come out with no tears can be tricky but tears don’t matter much because the cake layers are so thin no one will notice-just arrange the broken pieces as best you can. You can also just cut the layer cake into 2 or 3 rounds, and add more Bavarian cream between each layer. The sugar syrup brushed on each layer makes the cake especially moist-and it allows you to use a cake that has been frozen or gotten a little stale-but it isn’t essential. It is convenient when constructing this cake to add the Bavarian cream with a 1-cup ladle so you can see at a glance how much you’re using. The cake is finished with a raspberry mirror.


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serves: 1

1 layer cake 9 by 1 to 1 1/2" such as genoise

1 1/2 cups simple syrup, flavored with kirsch or other flavoring (optional)

6 1/2 cups strawberry Bavarian cream

2 teaspoons (2/3 packet) powdered unflavored gelatin

3 tablespoons cold water

2/3 cup raspberry jam

1/3 cup raspberry puree

1 tablespoon kirsch (optional)

1 cup cake crumbs or chopped nuts (for decoration)

Nutrition Facts
Strawberry Bavarian Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 9483

  • Total Fat: 82.6 g
  •     Saturated Fat: 13.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 1285.2 mg
  • Sodium: 2298 mg
  • Total Carbs: 2188 g
  •     Dietary Fiber: 38.8 g
  •     Sugars: 793.1 g
  • Protein: 88.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Have ready a 9-inch cake ring or a 9-inch springform pan. If using a cake ring, cut out a cardboard round to fit inside the cake ring, line the ring with plastic wrap, and press in the cardboard. If using a springform pan, take out the bottom, line the empty ring with plastic, and put the bottom back in so the plastic covers the sides on the inside but is on the outside on the bottom.

2.  Using a serrated knife, cut the cake layer in half crosswise, and cut each half in half, for a total of 4 layers. Reserve the bottom half for the top of the cake. The flat surface will make it easier to make a smooth mirror.

3.  Place one cake layer in the springform pan or cake ring, brush it thoroughly with the simple syrup.

4.  Ladle in 1 1/2 cups of the Bavarian cream.

5.  Put in the second layer, brush with syrup, and add another 1 1/2 cups Bavarian cream. Repeat with the third layer. Use the reserved bottom layer, turned over, as the top layer, brush with syrup, and add the remaining Bavarian cream, about 2 cups. Chill for at least 1 hour.

6.  To make the mirror, put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps. Combine the jam and puree in a small saucepan and heat slightly. Add the gelatin and stir until smooth. Let cool until warm but not hot and add the kirsch.

7.  Strain the mirror mixture and pour it over the cold cake to form the mirror.

8.  Rotate the cake so the mirror mixture forms an even coating. Place in the refrigerator for at least 4 hours, or until thoroughly chilled and set.

9.  If using a springform pan, remove the cake from the pan. If using a cake ring, warm the outside of the ring with a hot, wet towel for about 30 seconds to help loosen the Bavarian cream from the ring and push the cake up through the ring. Decorate the sides of the cake with cake crumbs.

10.  To slice the cake, dip the knife in hot water, wipe it dry, and cut into wedges.

Cooks' note:
If you can't manage to split the cake into 4 layers, increase the amount of Bavarian cream between each layer so you use it all up.

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