Raspberry Bavarian Cake Recipes

Steps:

• In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside., In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Steps:

• Drain raspberries over a bowl, reserving juice.
• Add enough water to juice to make 1-1/4 cups.
• In a saucepan over low heat, stir juice mixture and gelatin.
• When gelatin dissolves, remove from heat and set aside to cool.
• In a large bowl, beat evaporated milk until thick.
• Add raspberries and cooled gelatin mixture and mix well.
• Pour mixture into a glass serving bowl. Cover and refrigerate until set.
• Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.

Steps:

• Finishing:
• You will need 1 10-inch springform pan.
• For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
• For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
• To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
• Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
• To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

Steps:

• NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
• Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
• Preheat oven to 350°F (180 C).
• Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
• In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
• Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
• With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
• Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
• Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
• For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
• For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
• Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
• Serve immediately, cut into 12 wedges.
• NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
• Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Steps:

• For the Bavarian cream
• Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
• Soak the gelatin in 2/3 cup cold water for 10 minutes.
• Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
• Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
• Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
• Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
• Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
• For the coulis
• Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
• Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.