How To Make Yummiest Red Velvet Bavarian Cake Recipe
Unleash the baker in you and frost a cake today!
INGREDIENTS
10 sheets leaf gelatin
2 1/2 cups milk
8 egg yolks
1/2 cup sugar
1 tsp vanilla extract
1 3/4 cups heavy cream
INSTRUCTIONS
Put 7 gelatin sheets into one bowl, and 3 into another. Cover them all with cold water and set aside.
Bring the milk to a gentle simmer in a large saucepan, then remove from heat. In a large mixing bowl, add the egg yolks, sugar and vanilla. Mix well, then pour the warm liquid over the eggs, whisking immediately to combine and avoid lumps. Pour the mixture back into the saucepan and heat gently, stirring constantly until thick, then remove from heat.
Pour one-fourth of the custard into a separate bowl. Stir in the reserved melted chocolate and enough food coloring to give a deep red color. Squeeze the water from the 3 gelatin sheets, then mix them through the still-warm chocolate cream until fully dissolved. Cover the top of the chocolate cream with plastic wrap to stop a skin developing, then allow to come to room temperature.
Squeeze the liquid from the 7 gelatin leaves and mix them into the larger vanilla cream (it should still be warm). Cover the top with plastic wrap and leave to cool.
While the custards are cooling, whisk the heavy cream to soft peaks. Place one-fourth into a separate bowl.
While the custards are cooling, cut out the first biscuit layer to fit into the bottom of an 8-inch cake pan. Line the base of the pan with parchment, then place the biscuit at the bottom, pattern-side down.
Once the chocolate custard is cool, fold the smaller amount of whipped cream in, then pour it into the smaller cake mold and place in freezer to set.
Once the vanilla custard has cooled, fold in the remaining whipped cream. Pour one-third of this mixture into the cake pan on top of the first biscuit layer. Put the pan into the freezer for 15 minutes. When the vanilla layer has been in the freezer for 15 minutes, take both pans out of the freezer. Carefully remove the chocolate layer from the pan (running a warm knife inside will help). Carefully place the chocolate layer right in the middle of the vanilla. Pour the remaining vanilla cream over the top and smooth it over, then place the remaining biscuit on top and push it down so it’s flat against the top of the cream.
Chill the cake for 3 hours in the fridge, or overnight, then slice and serve.
Biscuit layers
INGREDIENTS
2 eggs
2 tbsp corn syrup
Red food coloring
3/4 cup flour
1 1/2 tbsp cocoa powder
1/2 cup powdered sugar
1 tsp baking powder
Large pinch of salt
1/3 cup butter, melted
1/2 cup dark chocolate, melted
INSTRUCTIONS
Preheat the oven to 350 degrees. Line two large baking trays with parchment.
Whisk the eggs for 3 minutes until fluffy. Add the syrup and continue whisking for 1 minute, then add in enough food coloring to give a deep red color. Sift in the flour, cocoa powder, powdered sugar, baking powder and salt, then whisk together. Add in the melted butter and mix until just combined. Divide the mixture between the two trays and spread it out smoothly across the paper.
Put the melted chocolate into a piping bag and snip off the very end. Pipe straight lines of chocolate across the biscuit batter, 1/2 inch apart. Use a cocktail stick to drag alternating lines across the chocolate to create a feathered pattern. Reserve the remaining chocolate.
Bake for 12 minutes until browning around the edges and cooked on top. Leave to cool on the tray for 10 minutes, then transfer the biscuits on their paper to a wire rack to cool completely.
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The Best Homemade Raspberry Cake | Raspberry & Vanilla Cake Recipe
Guys, this classy Raspberry Cake is irresistible! With layers of almond cake, biscuit Joconde, vanilla Bavaroise cream and raspberry filling, I guarantee it will put a smile on your face. Enjoy!
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Fraisier:
Strawberry Charlotte:
Mango Charlotte:
● Almond Paste Cake
¼ cup (60g) almond paste
⅓ cup (70g) granulated sugar
4 medium eggs (200g)
1 cup (100g) pastry flour
⅓ stick of butter (40g)
extra butter
red food coloring
● Joconde Biscuit
4 medium eggs (200g)
1 cup (135g) powdered sugar
⅓ cup (35g) pastry flour
1 ½ cup (135g) almond flour
4 egg whites (120g)
1 ½ tbsp (20g) granulated sugar
2 tbsp (25g) butter
● Raspberry Coulis
2 gelatin sheets (4g)
⅘ cup (200g) raspberry purée
1 ½ tbsp (20g) granulated sugar
1 tsp (5g) lemon juice
● Raspberry Syrup
¼ cup (60g) water
1 tbsp (15g) granulated sugar
2 tbsp (30g) raspberry purée
● Bavaroise Cream
1 ½ sheet of gelatin (3g)
⅘ cup (200g) heavy cream
½ cup (125g) milk
vanilla
2 egg yolks (30g)
¼ cup (50g) granulated sugar
● Steps:
1. Preheat the oven to 350°F (180°C).
2. For the Almond Cake, grease a 6 inches (16cm) ring with softened butter. In the bowl of a mixer, combine almond paste, sugar and eggs. Mix on medium speed using the paddle attachment. Once the marzipan turned into a paste, switch with the whisk and mix for 8 minutes. Add red coloring and the sifted flour. Melt butter on low heat; when it reaches 113-122°F (45-50°C) mix it with one part of the batter, then mix it all together. Bake for 20 minutes.
3. For the Joconde, mix powdered sugar, almond flour and eggs. Whisk on medium speed for 8 minutes. Whip egg whites, adding the sugar gradually, until soft peaks. Combine with the almond mixture. Take one small part of the batter and add red coloring. Spread it randomly on the baking tray. Freeze. Melt butter on low heat; when it reaches 113-122°F (45-50 °C) mix it with one part of the rest of the batter, then mix it all together. Bake at 400 °F (200°C) for 10-12 minutes.
4. For the Raspberry Coulis, heat on medium heat raspberry purée, sugar and lemon juice. Add the hydrated gelatin. Pour it in a 6 inches (16cm) ring and freeze.
5. For the Raspberry Syrup, bring to a boil all the ingredients and set aside.
6. For the Bavaroise, whip the cream on medium speed until soft peaks. Bring to a boil milk and vanilla. In a bowl, mix the egg yolks and sugar. Pour the milk gradually. Strain and return to the saucepan. Cook on medium-low heat until it reaches 83-84°C (181-183°F). It’s ready when it’s coating the back of the spoon and it leaves a path when finger drawn across. Add the hydrated gelatin. When the Crème Anglaise cools down to ~95°F (35°C), mix it with the whipped cream.
7. Start the assembly by cutting two long strips of the Joconde Biscuit, which will be the sides of the cake. Place it inside a 7 inches (18cm) ring. Cut a layer of 0.8 inch (2cm) thickness of the Almond Paste Cake, which will be the base. Brush the base with the lukewarm syrup.
8. Fill the cake with half of the Bavaroise Cream, insert the raspberry coulis and top with the rest of the Bavaroise. Freeze for one hour, then refrigerate.
9. Garnish with fresh berries.
● Tips:
1. When you place the Joconde strips inside the ring, make sure they fit the entire ring and there are no gaps on the sides, otherwise your cream will come out.
2. Before freezing the raspberry coulis, I recommend using acetate cake wrap, in order to demold it easier. The same goes for the entire cake too.
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Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
-------------------
Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
-------------------
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Episode 147 - Raspberry Bavarian Torte - 7-22-14 - The Aubergine Chef HD
Blog post and recipe:
Here's a chilled torte to get you through the hot summer. This was a fun cake we made in school and the rich flavorful bavarian cream was welcome nostalgia for me. There are lots of ways to switch up the flavors of this torte - primarily by using a different puree. Remember that tropical purees need to be boiled first as they contain an enzyme that breaks down gelatin. I hope you enjoy!
Remember to visit TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
Bavarian Cream (Crème Bavaroise)
This Vanilla Bavarian Cream - called Crème Bavaroise in French - is a super light and flavourful cream filling or dessert. It is made from combining a Pouring Custard (Crème Anglaise), Gelatine and Whipped Cream.
Read the full recipe here:
Ingredients:
- 240 ml Full Cream / Whole Milk
- 1 Vanilla Bean - or 1 1/2 teaspoon of Vanilla Paste
- 4 Egg Yolks, at room temperature (about 75gr)
- 50 gr Caster Sugar
- 6 gr (1 1/2 teaspoon) Gelatine Powder - plus 1 tablespoon cold water
- 240 ml Heavy / Thickened Cream - min. 30% fat
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Raspberry and White Chocolate Half Spheres | Pastry Maestra
This is a delicious combination of almond sable cookies, raspberry jelly, raspberry mousse, white chocolate mousse and white chocolate glaze. Enjoy!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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