How To make Chilled Raspberry Bavarian Cake
1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
2 cups milk
2 eggs
seperated
3/4 cup sugar
1 teaspoon lemon juice
1 cup raspberries
1/2 cup heavy cream :
whipped
Soften gelatin in water 5 minutes. Scald milk, add gelatin and stir until disolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into spring-form pan and chill until firm. Unmold and serve in slices like cake.
How To make Chilled Raspberry Bavarian Cake's Videos
RASPBERRY CAKE easy and delicious....and an unexpected wild visitor. Raspberry cake5
This wonderful cake has three layers: the sponge cake, the bavarian cream and the raspberries with the glaze. During the time I was filming I had a surprise encounter from outside.
Music
Thank you to musician for letting me use this music:
Creative Commons Music by Kuwago – City
Sponge cake
3 eggs
1/2 cup sugar
1/2 tea spoon of lemon rind
1/2 cup of flour
1 table spoon of melted butter
Bake for 25 minutes at 350F
Bavarian cream
3 egg yolks
1/3 cup sugar
1 cup whole milk
1 cup heavy cream
1/3 cup of water
2 tea spoon of gelatin
Glaze + 1-2 cups of fresh raspberries
1/2 cup water
1/2 cup of raspberry jam
1 1/4 table spoon cornstarch
diluted in 1/4 water
Cold Soufflés and Bavarian Cream | The French Chef Season 2 | Julia Child
Julia Child rediscovers an age-old dessert -- Cold Souffles and Bavarian Cream.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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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 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:
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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!
Raspberry Bavarois | EG12 Ep14
As seen on Everyday Gourmet.