Strawberry Bavarian Cream Cake

Strawberry Bavarian cream cake also known as strawberry Bavarois cake is a perfect entertaining dessert that's very impressive & luxurious. It's made with pastry cream, gelatin, and whipped cream. And then, topped with a strawberry glaze that sets like jello.

Table of Content

• Why make this dessert
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe

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Why make this dessert

• This is a fairly simple and easy recipe compared to most other time-consuming desserts. Fewer steps and so much more impressive. You can even take it with you to family and friends.
• Making pastry cream can be intimidating due to the process of tempering the eggs. But, I am using a simple process that does not need tempering of egg yolks. And that is why this is my fool-proof method.
• It needs a few hours of chilling time, so it must be made ahead of time, which makes it perfect for entertaining.
• The quick process and timeline for this dessert is:
  • Step 1 - Prepare cookie crust - (10 mins)
  • Step 2 - Soak gelatin and strawberry puree (10 mins)
  • and Step 3 - Pastry cream - preparing + cooling - 40 minutes
  • Step 3 - Whip and fold the whipping cream - 5 minutes
  • and Step 4 - make the strawberry topping - 10 mins
  • Step 5 - Chill the cake - 4 hours

Ingredients and substitutes

• Digestive Biscuits / Graham Crackers - Graham crackers are very commonly used for crusts but any digestive biscuits that you like to eat would work just fine.
• Milk - You definitely want to use whole milk, not low fat. The dessert needs to have some body to set. And low-fat milk will be very delicate and not as flavorful as regular full-fat milk.
• Sugar - I usually prefer to use castor sugar because it dissolves quickly in desserts like these. But regular granulated sugar works just as well.
• Cream - Again, you wanna use a full fat 35 to 38% whipping cream, which will add taste and body to your Bavarian cream.
• Gelatin - This helps set the Bavarian cream and gives it the right texture.
• Strawberries - You can use frozen or fresh strawberries for this dessert. However, do not use dried strawberries as they do not blend well.

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Step by step instructions

Cookie crust

• Crush the graham crackers in a food processor. Add sugar and the melted butter and stir to combine.
  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into the prepared 9 or 8-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
  Pro tip - Pressing down firmly will ensure a good base for the cake and it won't fall apart when you cut slices.
• Place in the fridge while you continue with the rest of the recipe.

Bavarian cream

• Place strawberries in a food processor or blender and blend until smooth. Strain through a sieve to remove fiber. Set aside for later.
• In a small bowl, soak gelatin in 2 tbsp water - set aside to bloom for 5 min.
• In a heavy bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).
  Pro tip - The mixture will appear dry at first but it will cream as you continue to combine.
• Gently pour ½ cup whipping cream over whisking constantly to prevent lumps, followed by the milk.
  Pro tip - Make sure to scrape the sides of the pan to get any dry cornstarch pockets.

Stovetop

• Place the saucepan over medium heat and cook stirring constantly until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon.
  Pro tip - It is important not to rush this process as we want the cornstarch to be cooked. Otherwise, the mixture will thicken but taste starchy.
• Once the custard is ready, remove from heat and add the soaked gelatin. Combine until all the gelatin is dissolved. Add the strawberry puree and combine well.
  Pro tip - The heat in the pastry cream is enough to dissolve the gelatin so no need to place it on heat.

• Strain the custard into a clean bowl. Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Chill on the counter until room temperature.
  Pro tip - Straining will remove any undissolved gelatin or curdled egg giving a smooth velvety finish to the Bavarian cream.
• In the bowl of a stand mixer with the whisk attachment, whip the remaining whipping cream to soft peaks. Gently fold it into the cooled pastry cream as shown in the video.
  Pro tip - The pastry cream must be cool to room temperature. If warm it will melt the whipped cream and you will lose volume.
• Pour over the chilled cookie crust. Let chill in the fridge for an hour.

Strawberry glaze

• Cook the chopped strawberries, sugar, and half the water in a heavy bottom saucepan over medium heat for 3 to 4 minutes.
  Pro tip - Very high heat will evaporate all the liquid without helping the sugar dissolve, so be patient and cook gently.
• Combine the cornstarch with the remaining water and add it to the saucepan. Continue to cook stirring constantly.
  Pro tip - It is important that the cornstarch comes to a boil and the mixture will go from opaque to transparent glossy.

• Once the mixture is transparent and glossy, take it off the heat. Pour it through a strainer and use a flat spatula to press down as much of the fruit as possible.
  Pro tip - Straining will remove the skin and fruit fiber giving us a smooth sauce consistency.
• Let cool for a few minutes until barely warm. Then, pour the glaze over the Bavarian cake. Let chill for at least another 3 to 4 hours, preferably overnight.
• Garnish with strawberries and serve.

more Bavarian cream recipes

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Frequently asked questions

You may also like

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Printable Recipe