Bavarian Cream With Strawberries

Time	Servings	Difficulty
00:50	8	Average

Introduction

To share

Strawberry Bavarian is a very regressive dessert. I had made this cake to explain it to my dear mother-in-law because she had been disappointed with a recipe she had followed on the net. It is an accessible dessert, composed of a sponge cake, a strawberry mousse and a strawberry mirror glaze. I add strawberries around for pure greediness but it is not obligatory. Go out to the kitchen.

To make this recipe, I used:

cardboard cake stands
an expandable pastry ring
rhodoid ribbon

The extra thing:

Use different varieties of strawberries (by adding maras des bois for example) to enhance the strawberry flavor
Even more recipes with strawberries: Strawberry and pistachio tart , Strawberry , Strawberries whipped cream or Strawberries with verbena syrup and ricotta .
You can make small individual bavarois using small dessert circles

Ingredients

	Genoese
	2 egg
	70 g sugar
	50g flour
	20g ground almonds
	Strawberry mousse
	250 g strawberries
	80 g sugar
	3 sheets of gelatin
	25 cl whipping cream
	mirror glaze
	150g strawberries
	10 g brown sugar
	1 gelatin sheet
	Tower (optional)
	10 strawberries

Instructions

1	Prepare the coulis for the mousse Put strawberries and sugar in a saucepan. Cover and bring to low heat. Leave to cook for 15 mins. Purée using an immersion blender in the pan. Bring to high heat and cook for about 15 minutes, until the water evaporates. Leave to cool, wrap in film and reserve in the fridge.
2	Prepare the sponge cake Separate the egg whites in a bowl and the egg yolks in another bowl. Pour the sugar over the yolks and beat with an electric whisk (if possible) to whiten the preparation. Incorporate the flour and the ground almonds using a spatula.
3	Whip the egg whites until stiff and incorporate them into the previous mixture to obtain a homogeneous preparation.
4	Preheat the oven to 180°C. Line a baking sheet with parchment paper. Pour the preparation on the plate in an even layer, smooth with a spatula. Bake for 10 mins. When the sponge cake is cooked, leave to cool on a wire rack.
5	Cut a circle of sponge cake with a diameter smaller than the final bavarois. To book.
6	Prepare the mousse Rehydrate the gelatin for 10 minutes in cold water. Take 1 tablespoon of strawberry coulis and heat it in a bowl for a few seconds in the microwave. Incorporate the gelatin into the coulis, reheat and thin with a fork. Mix the gelatin coulis with the other coulis.
7	Whip the whipping cream into a foam using a mixer or the whisk of a food processor. When it is well set (be careful not to beat it too much at the risk that it slices), stop beating and pour the coulis to obtain a homogeneous foam using a spatula.
8	Riding Bavarian Arrange the circle of sponge cake on a cardboard circle or a serving platter. Lay the tapestry circle around the sponge cake circle, leaving between 1 and 2 cm of space between the pastry circle and the sponge cake circle. Line the inside of the circle with rhodoïd. Cut the strawberries in 2 and glue them to the rhodoïd, cut side facing the outside of the bavarois. Pour the mousse. Smooth with a spatula and leave in the freezer for 2 hours.
9	Prepare the icing Put strawberries and sugar in a saucepan. Cover and bring to low heat. Leave to cook for 15 mins. Purée using an immersion blender in the pan. Rehydrate the gelatin for 10 minutes in cold water. Take 1 tablespoon of strawberry coulis and heat it in a bowl for a few seconds in the microwave. Incorporate the gelatin into the reheated coulis and mix well with a fork. Mix the gelatin coulis with the other coulis.
10	Finish Bavarian Take the bavarois out of the freezer and pour the strawberry glaze over it. Leave to set in the refrigerator for 3 hours. To serve.