Strawberry Bavarian
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69 rates
Preparation : 1 h 
Cooking : 15 min
Total time : 15 h 15 Rest : 14 h
8 people
3 eggs
90 g of sugar
90 g of plain flour
0.5 sachet of baking powder (5 g)
200 g of strawberries
2 gelatin sheets
0.5 yellow lemon
1 tbsp of red fruit syrup (grenadine, strawberry...)
400 g of strawberries
150 g of sugar
5 gelatin sheets
400 ml of whole liquid cream
Associated products
RECIPE STEPS
1
Put the whisk and the eggs with the sugar in the metal bowl.
Run the program.
- 3 eggs
- 90 g of sugar
Expert
05:00 / 5 / 40°C
2
Add the sifted flour and baking powder.
Then run the program.
- 90 g of plain flour
- 0.5 sachet of baking powder (5 g)
Expert
00:30 / 3 / __°C
3
Pour the batter into a 24 cm springform pan, buttered and floured.
Put it in the oven at 180 °C, for 15 minutes.
Then, take it out of the oven and let it cool.
4
Whip the liquid cream into whipped cream, without sugar.
Run the program.
- 400 ml of whole liquid cream
Expert
02:30 / 7 / __°C
5
Reserve it in a bowl in the fridge.
6
Put the gelatin in a bowl of cold water.
- 5 gelatin sheets
7
Put the washed and hulled strawberries in the metal bowl.
Then, run the program.
- 400 g of strawberries
Expert
00:40 / 14 / __°C
8
Strain the fruit puree through a sieve to remove the seeds.
Then, put half of the strawberry puree and the sugar back into the metal bowl.
Run the program.
- 150 g of sugar
Expert
05:00 / 4 / 80°C
9
Add the drained gelatin.
Restart the program.
- 5 gelatin sheets
Expert
01:00 / 5 / __°C
10
Add the cold puree from the bowl and restart the program.
Expert
00:30 / 5 / __°C
11
Gently mix with the whipped cream, and leave it to cool while monitoring.
The mixture should thicken but not set. Stir with a whisk if needed.
12
Cut your sponge cake with a pastry ring about 2 cm from the edge. You will get a circle of about 22 cm.
13
On the serving dish, arrange your ring and place a strip of Rhodoïd® along its sides. Tape the Rhodoïd®. Inside it, place the sponge cake ring.
14
Pour the thickened but not set mousse over it and smooth it with a spatula.
Place in the refrigerator and let it set for at least 2 hours.
15
Put the gelatin in a bowl of cold water.
- 2 gelatin sheets
16
Put the fruits in the metal bowl.
Run the program.
- 200 g of strawberries
Expert
00:30 / 14 / __°C
17
Then, strain the mixture through a sieve.
Put half of the fruit puree in the metal bowl.
Run the program.
Expert
04:00 / 3 / 50°C
18
Add the gelatin and the juice of half a lemon.
Run your program.
- 2 gelatin sheets
- 0.5 yellow lemon
Expert
00:30 / 5 / __°C
19
Add the remaining cold puree and the tbsp. of syrup.
Restart your program.
- 1 tbsp of red fruit syrup (grenadine, strawberry...)
Expert
00:20 / 5 / __°C
20
Pour the mixture over the mousse evenly.
Smooth out if necessary.
Refrigerate overnight.
21
The next day, unmold and decorate according to your tastes.
Recipes submitted by consumers are not tested by Magimix.
