Bavarian strawberries with a soft freeze strawberries, Ginger and dark chocolate drops. Yes, It's true, I wanted to exaggerate, but you can prepare just the bavarois. And in this case I recommend you put it into a ring mold, like those that are used to make classic puddings, so you can turn out with ease. If you love sweets fresh and light, Bavarian strawberry with strawberry frost the cake for you.
The Bavarian desserts are traditional Italian pastry, delicate and very easy dessert, and usually everyone likes, as the COFFEE BAVARESE’ when I act without eggs so you can also offer to those who are allergic to egg protein.
If you love strawberries, as well as have a look at all my RECIPES DESSERT SPOON, peek even among CAKES WITH STRAWBERRIES, where you will find ice cream, frozen desserts, delicious cakes, creams and tarts all to enjoy. You can use the recipe for strawberry jelly for decorating layer cakes or ice cream cakes. And of course, enjoy FROST WITH STRAWBERRY CREAM SICILIANO. Or to stuff delicious shortbread biscuits. Have a nice day.
BAVARESE STRAWBERRY WITH STRAWBERRY FROSTPrint This
- FOR BAVARESE (doses for a mold of 20 cm)
- 600 grams of fresh strawberries
- 150 grams of Superfine caster sugar
- 12 grams of gelatin (6 sheets)
- 350 ml of cream
- a few drops of lemon juice
- FOR DAQUOISE
- 12,5 grams of flour 00
- 75 grams almond flour
- 75 grams of powdered sugar
- 125 grams of egg whites
- 50 grams caster sugar
- FOR JELLY STRAWBERRIES AND GINGER:
- 250 grams of fresh strawberries
- 6 grams of gelatin (3 sheets)
- 4 cm fresh ginger root
- 30-50 grams of sugar depending on the sweetness of strawberries
- 40 grams of dark chocolate drops
The daquoise: Preheat the oven to 180 degrees static, Whisk the egg whites with caster sugar, then add the sifted icing sugar with the flour and almond flour. Line a baking sheet with parchment paper and pour the mixture, at a height of 3 cm and cook up to staining (about 20-25 minutes). Allow to cool and to derive from daquoise one disc the size of the Pan you have chosen, or several disks the size of single portions.
For the bavarois: Soak the gelatine in cold water for 15 minutes. Wash and clean the strawberries, ripping them apart and blend: pass the mixture through a sieve or chinoise and add sugar, mixing well. Take a few tablespoons of Strawberry puree and heat it over low heat, combine the gelatin and stir until it has dissolved well squeezed, then add this mixture to the rest of the strawberry puree. Whip the cream and gently blend the strawberry mixture, until perfectly blended.
Coat the bottom of the springform pan with parchment paper, put the daquoise disk and pour the bavarois. Put the cake in the refrigerator for at least 6 hours or until the bavarois has completely toned.
Meanwhile, prepare the gelèe: put the gelatine in cold water for 15 minutes, blend the strawberries and fresh ginger, pass the mixture through a sieve, heat a part and add the gelatin already softened and squeezed, then embed the strawberries with the jelly to the rest of the compound. Pour the jelly into a mold with the same diameter as the Bavarian, Sprinkle the disc of dark chocolate drops and place it in the freezer. When the gelée has cooled, and then will be solid, place the disc on the Bavarian and put back everything in the refrigerator.
To unmold the cake, pass the slightly moistened blade of a knife along the edges of the pan and remove the ring gently, then leave the Bavarian 10 minutes at room temperature before serving. If you want, you can put aside some’ past strawberries (coulis) to decorate the cake.