Strawberry Bavarian Cake
Because Bavarian creams are runny before they set, and youre including one as part of this cake, you have to assemble the cake in something that wont 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 dont 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 isnt 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 youre using. The cake is finished with a raspberry mirror.
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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)
Servings Per Recipe: 1
Amount per Serving
- 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
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.