Here is a fun and simple Recipe to try if you are hungry for good old Bavarian: a Bavarian raspberry cake. Bavarian or Bavarian Cream is a dessert like its cream starter, can be used for just about anything, even as a layer / topping for a cake.
The simplest Bavarian raspberry cake
Not to be confused with a pie, while Bavarian cream is sandwiched between two or more real cakes, this recipe is more in keeping with the no-bake flourless variety. It starts with a graham cracker crust followed by cream and ends with syrup as a topping – much like cheesecake.
However, although cooking is prohibited, Bavarian and syrup will still require some time spent on the stove. Don’t worry, though. These can be prepared in minutes and assembly is just as quick. Bavarians in particular can be prepared by pureing most of the ingredients. In addition, this variant does not contain any eggs, so it is almost risk-free.
Store the Bavarian raspberry cake
Because this Bavarian is egg-free, it is much safer for consumption. When finished and sealed properly, it can be stored for four to five days.
- 7 or 8 inch springform pan
- food processor (optional)
- Microwave or (optional)
- 4 tablespoons unsalted butter, melted
- 8-10 graham crackers, crushed
- 2 gelatin sheets
- 1/4 cup water
- 2 cups of fresh or frozen raspberries
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 cup of fresh or frozen raspberries
- 2 teaspoons of lemon juice
- 1/4 cup powdered sugar
- 1/4 cup water
How to use the crust:
- Melt the butter over low heat in the microwave or
- Crush graham crackers using a food processor or ziplock back. Pour the melted butter over the cookies and mix well.
- Transfer the mixture to the springform pan, using a fork or spoon to press it to the bottom and level it flat and evenly. Close the opening with cling film and place in the freezer for 15 minutes.
- In a bowl, immerse the gelatin sheets in cold water and set them aside.
- Mix the raspberries with the lemon juice and sugar in a blender. Pour the mixture into a saucepan and bring to a boil on a stove over low heat. Once the mixture has reduced to half, remove it from the heat.
- Remove the gelatin sheets from the water and wring them out to remove excess water. Add the leaves to the raspberry mixture in the pot and stir until dissolved. Transfer to a bowl and set aside.
- In another bowl, beat the heavy cream with an electric mixer until stiff peaks form. Stir the whipped cream into the raspberry mixture in small additions, making sure each is well incorporated to complete the bavarois. Seal with cling film and refrigerate until ready to assemble.
Directions for use of syrup:
- Combine the raspberries, sugar and water in another saucepan over medium heat. Stir the contents while cooking for 3 to 5 minutes or until the fruit begins to soften and the sugar dissolves.
- Pour the mixture into a bowl through a fine strainer, pressing with a spoon to collect the syrup. Reserve in the fridge.
- Pour the raspberry bavarois into the springform pan to cover the crust. Use a spoon or spatula to spread evenly and smooth the surface. Finally, pour the syrup over the bavarois and do the same with a clean spoon or spatula.
- Close and refrigerate 3 hours before serving. To serve, place the pan on a flat surface or cake stand, then carefully detach the cylinder and lift it straight up.
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