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Bavarian
Raspberry Gâteau
When raspberries are not in season,
you can use frozen berries.
Chilling time
4 hrs
Special equipment
9in (22cm) springform pan
blender
Ingredients
4 tbsp unsalted butter, plus extra for greasing
1 cup all-purpose flour, plus extra for dusting
pinch of salt
4 large eggs, beaten
(^2) ⁄ 3 cup sugar
2 tbsp Kirsch
For the raspberry cream
1lb 2oz (500g) raspberries
3 tbsp Kirsch
1 cup sugar
1 cup heavy cream
4 cups milk
1 vanilla bean, split, or 2 tsp pure vanilla extract
10 large egg yolks
3 tbsp cornstarch
1 tbsp unflavored powdered gelatin
Method
1 Preheat the oven to 425°F (220°C). Grease
the pan with butter and line the base with
buttered parchment paper. Sprinkle in 2–3
tablespoons flour. Melt the butter and let it
cool. Sift the flour and salt into a bowl. Put
the eggs in a bowl and beat in the sugar,
using an electric hand mixer, for 5 minutes.
2 Sift one-third of the flour mixture over the
egg mixture and fold in. Add the remaining
flour in 2 batches. Fold in the butter. Pour into
the pan and bake for 20–25 minutes, until
the cake has risen.
3 Turn out the cake onto a wire rack. Let cool.
Remove the parchment. Trim the top and
bottom so that they are flat. Cut the cake
horizontally in half. Clean, dry, and re-grease
the pan. Put a cake round in the pan and
sprinkle it with 1 tablespoon of the Kirsch.
SERVES
8
55–60
MINS
20–25
MINS
4 Purée three-quarters of the berries in
a blender, then work through a sieve to
remove the seeds. Stir in 1 tablespoon of
the Kirsch with
1
⁄ 2 cup of the sugar. Whip
the cream until it forms soft peaks.
5 Put the milk in a pan. Add the vanilla bean,
if using. Bring to a boil. Remove the pan
from the heat, cover, and let stand in a warm
place for 10–15 minutes. Remove the bean.
Set aside one-quarter of the milk. Stir the
remaining sugar into the milk in the pan.
6 Beat the egg yolks and cornstarch in
a bowl. Add the hot milk and whisk until
smooth. Pour the yolk mixture back into the
pan and cook over medium heat, stirring,
until the custard comes to a boil. Stir in the
reserved milk and the vanilla extract, if using.
7 Strain the custard equally into 2 bowls.
Let cool. Stir 2 tablespoons of Kirsch into
one half. Set this custard aside to serve with
the finished dessert. Sprinkle the gelatin
over 4 tablespoons of water in a small pan
and let soften for 5 minutes. Heat until the
gelatin is melted and pourable. Stir into
the bowl of unflavored custard, along
with the raspberry purée.
8 Set the bowl in a pan of iced water. Stir the
mixture until it thickens. Remove the bowl
from the water. Fold the raspberry custard into
the whipped cream. Pour half into the cake
pan. Sprinkle with a few reserved raspberries.
Pour the remaining Bavarian cream on the
berries. Sprinkle with 1 tablespoon of Kirsch
over the second cake round.
9 Lightly press the cake round, sprinkled-
side down, on the cream. Cover with plastic
wrap and refrigerate for at least 4 hours,
until firm. To serve, remove the side of the
pan and place on a serving plate. Decorate
the top of the cake with the reserved
raspberries, and serve the Kirsch custard
sauce separately.
PREPARE AHEAD Can be made up to 2 days
ahead and kept in the refrigerator; remove
1 hour before serving.