RASPBERRY
BAVARIAN CAKE
for 1 cake d=16 cm
Copyright©2023 International Pastry Academy KICA, All rights reserved.
Photo credit: Dmitriy Khoroshayev
Raspberry Bavarian Cake
for 1 cake d=16 cm
GELATIN MASS
Ingredients Total weight: ~ 35 g 100%
• Powdered gelatin 200 Bloom 5g 14%
• Cold water 30 g 86%
1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.
2
Raspberry Bavarian Cake
for 1 cake d=16 cm
NEUTRAL GEL
Ingredients Total weight: ~ 200 g 100%
• Water 87 g 44%
• Sugar (1) 75 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%
1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1). Heat the mixture to 30 °C / 86 °F.
2. Mix together the sugar (2) and pectin NH. Add the pectin and
sugar (2) mixture to the saucepan filled with water, glucose and
sugar (1).
3. Bring everything to a boil over medium heat, whisking occasionally.
4. Add the citric acid powder.
TIP
• If desired, citric acid powder can be replaced with 1.5 g of
lemon juice.
5. Let the mixture simmer over medium heat for about 3 minutes.
6. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.
7. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it to
stabilize for at least 6 hours.
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Raspberry Bavarian Cake
for 1 cake d=16 cm
CHOCOLATE SPONGE
Ingredients Total weight: ~ 370 g 100%
• Egg yolks 45 g 12%
• Sugar (1) 60 g 16%
• Sugar (2) 52 g 14%
• Egg whites 90 g 24%
• All-purpose flour 60 g 16%
• Sea salt 1g <1%
• Cocoa powder 24% 15 g 4%
• Potato starch/cornstarch 17 g 5%
• Butter 82% 30 g 8%
1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) at
maximum speed using a whisk attachment until pale and fluffy.
Set the mixture aside.
2. In a separate mixer bowl, start whipping the room-temperature egg
whites. Gradually add sugar (2) and whip the meringue for about
5 minutes at medium speed until you get a stable and glossy mass.
3. Transfer a little bit of the meringue to the egg yolk mixture and mix
using a silicone spatula until the yolk mixture becomes lighter. Then
carefully fold in the rest of the meringue.
4. In a bowl, mix the flour, potato starch and cocoa powder (all sifted)
and gradually add the dry ingredients to the meringue and yolk
mixture. Fold with a silicone spatula to avoid any lumps.
5. Melt the butter to 40 °C / 104 °F, add a little bit of the sponge batter
to it and mix with a whisk until smooth. Then add this mixture to the
main sponge batter and gently mix with a spatula until combined.
6. Prepare a baking tray lined with a silicone mat. Place a cake ring
16 cm in diameter on the tray and pour the sponge batter into it.
Smooth with an offset spatula.
7. Bake the sponge in a preheated oven at 165 °C / 329 °F for about
30 minutes. When pressed lightly, the finished sponge should
spring back.
8. Allow the sponge to cool at room temperature, then cut it out of the
ring with a knife. Using a serrated knife, trim off the top crust to get a
layer that is 2 cm high.
9. Place an acetate strip 6 cm high around the sponge and secure it
with an adjustable cake ring. Put the sponge in the freezer.
4
Raspberry Bavarian Cake
for 1 cake d=16 cm
RASPBERRY BAVARIAN CREAM
Ingredients Total weight: ~ 505 g 100%
• Milk 2.5% 80 g 16%
• Egg yolks 50 g 10%
• Sugar 35 g 7%
• Raspberry puree 180 g 35%
• Gelatin mass 35 g 7%
• Whipping cream 35% 125 g 25%
1. Put the raspberry pure in a saucepan and bring it to a boil. Then
reduce the heat to medium-low and allow the puree to simmer until
reduced to 90 g while stirring occasionally.
2. Take the puree off the heat and let it cool down to 82 °C / 180 °F.
3. Pour the milk in a saucepan and bring it to a boil.
4. Meanwhile, in a bowl, beat the egg yolks and sugar with a whisk.
5. Gradually pour the hot milk over the egg yolks mixed with sugar,
stirring constantly with a whisk.
6. Pour the mixture back into the saucepan and bring to a
temperature of 82–84 °C / 180–183 °F. Take off the heat.
7. Pour the crème anglaise in a clean bowl, add the reduced
raspberry puree and gelatin mass. Mix everything well with a whisk
until smooth.
8. Cover the raspberry crème anglaise with plastic wrap touching the
surface and put it in the fridge to cool down to 27 °C / 81 °F.
9. Pour the cold cream in a bowl of a stand mixer and whip on
medium speed with a whisk attachment until light and fluffy.
10. Take the raspberry crème anglaise out of the fridge. Add ⅓ of
the whipped cream into it and gently mix with a silicone spatula.
Gradually fold in the rest of the whipped cream.
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Raspberry Bavarian Cake
for 1 cake d=16 cm
ASSEMBLY
Ingredients
• Frozen sponge layer
• Raspberry bavarian cream
1. Take the cake ring with the sponge out of the freezer and pour the
raspberry cream over it. Level the surface of the cream by gently
tapping the ring.
2. Place the cake in the fridge for 8 hours to allow the bavarian cream
to set.
DECORATION
Ingredients
• Stabilized assembled cake
• Neutral gel 200 g
• Fresh raspberries Sufficient quantity
1. Take the cake out of the fridge and remove the adjustable ring.
2. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute it
with a little water if needed.
3. Strain the neutral gel into a spray gun and apply a thin layer of
coating to the surface of the cake. Remove the acetate strip.
4. Decorate the cake with the raspberries, arranging them in a circle.
5. Store the cake in the fridge for up to 48 hours.
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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
