Monday, 7 January 2013

Raspberry Rose Vanilla Bavarian Cream Cake

It's new year time and there is no other better excuse to indulge in desserts as much as we want, right? This is what I told myself when I saw this recipe on Tartelette! And as soon as I saw it, I knew I had to make it for the new year, there couldn't be a better occasion, atleast none is coming soon.

In all honesty, it took me a littlish while to make this, I wanted to make sure every layers were decently done, the dacquoise was properly baked, the bavarian cream well set and the lemon glaze nicely coated! The taste is amazing, neither too sweet nor too sour. You know a bit of a sweet-and-sour taste! The raspberry layer is very tangy and so is the lemon glaze, and that's what makes it (according to me) sinfully delicious. Everything blends so well together. I had a couple of people nibble at the cake, and they gave me an average rating of 9.3 on 10!

I'll better leave you to the recipe, because trust me there's a lot going on there...










Equipment:

  • Measuring Cups / alternatively a kitchen scale
  • Measuring Spoons
  • Oven
  • Stand/Hand Mixer
  • Baking Sheets
  • 8x8 or 9x9 inch Square pan / if you have a square frame the better!

Ingredients:
  1. Almond Rose Dacquoise
  • 1½ cups (160g) of almonds
  • 1 cup (100g) of powdered sugar, unsifted
  • 1/4 cup (30g) of all-purpose flour
  • 6 egg whites
  • 1/2 cup (100g) granulated sugar
  • 2 Tsp Rose Water

     2.  Raspberry Layers
  • 2 tbsp (20g) of powdered gelatine
  • 1/4 cup (52ml) of cold water
  • 4 cups (370g) of frozen raspberries
  • 1/2 cup (100g) of granulated sugar

     3.  Vanilla Bavarian Cream
  • 8 egg yolks
  • 1/2 cup (100g) of granulated sugar
  • 2 cups (450ml) of whole milk
  • 1 vanilla pod, split lengthwise
  • 2 tbsp powdered gelatine, sprinkled over 1/4 cup of cold water
  • 2 cups (450ml) of heavy cream

     4.  Lemon Glaze
  • 1/4 cup (60ml) lemon juice
  • 2 tbsp (15ml) of water
  • 2 tbsp (25g) granulated sugar
  • 1 tsp powdered gelatine sprinkled over 2 tsp of water

Method:

For the Almond Rose Dacquoise:

  • Preheat oven yo 350˚F/177˚C. Position rack in oven. Line two quarter sheet pans with parchment paper. Set aside.
  • Pulse the almonds and the powdered sugar together until finely ground. [Make sure you do not over ground the mixture, because the almonds will release oil]
  • Sift the flour and mix with the almond-sugar mixture.
  • Using your hand or stand mixer, whisk the egg whites on medium speed until they are foamy.
  • Now, add the granulated sugar and beat on high speed to obtain stiff peaks.
  • At this point, gently fold in the almond-flour mixture into the egg whites, do not overmix, you want to keep as much air as you can.
  • Halfway through the process add the rose water and continue to fold until a smooth batter is formed.
  • Slightly coat the parchment paper with cooking spray and divide batter between the sheet pans.
  • Bake for 12 to 15 minutes. Allow to cool.
  • Once cooled, invert pan and peel off from the parchment paper.


For the Raspberry Jelly:

  • Begin by lining two quarter sheet pans with parchment paper.
  • Sprinkle the gelatine over the cold water and set aside.
  • Bring the raspberries and sugar to a simmer in a large saucepan, set over medium low heat. Cook until the raspberries are thawed. If need be, use a spoon to purée the raspberries. 
  • Remove from heat and add the softened gelatine while stirring, making sure the gelatine is completely dissolved.
  • Equally divide the mixture between the two sheet pans.
  • Let it cool to room temperature before freezing until firm.


For the Vanilla Bavarian Cream:

  • Combine the egg yolks and the sugar together. Using your stand mixer, whisk until the mixture becomes pale yellow.
  • Bring the milk to a boil in large saucepan. Add to it, the vanilla pod, scraping the vanilla beans into the milk.
  • Remove from heat. Add a little of the milk to the egg yolks, stirring/whisking vigorously, making sure you do not cook the eggs. Add all of the milk little by little.
  • Pour the mixture back into the saucepan over medium low heat [otherwise you will cook the eggs] and cook until the cream coats the back of a spoon.
  • Remove from heat. Throw away the vanilla bean. Add the softened gelatine and keep stirring until the gelatine has completely dissolved into the cream.
  • Allow the mixture to cool to room temperature.
  • In the meanwhile, whip the heavy cream to soft peaks and fold into the cooled cream base. Use immediately.


For the Lemon Glaze [to make only once the cake has been set]:
  • In a small saucepan, set over medium high heat, bring the lemon juice, water and sugar to a simmer. 
  • Cook until the sugar has been completely dissolved.
  • Remove from heat and add the softened gelatine, stirring until completely dissolved.
  • Allow to cool to temperature.


How to assemble:
  • Line a 8x8 or 9x9 inch square pan with enough plastic wrap, to have about 2 inches overhanging on each side.
  • Cut one of the dacquoise to fit inside the pan, place it at the bottom.
  • Then, cut a piece of the raspberry jelly and fit over the dacquoise layer.
  • Pour a little less than a half of the bavarian cream over the raspberry jelly.
  • Repeat the whole process. [you will end up with the bavarian cream, again using a little less]
  • Now, add another layer of the dacquoise [combine the little bits and pieces to form a layer]
  • Add the remaining bavarian cream. [last layer for now]
  • Refrigerate for 2 to 4 hours or overnight.
  • Finally add the lemon glaze once the cake has set and is firm. Let refrigerate for another 30-45 minutes.
  • Keep refrigerated until ready to serve. To plate, remove the cake from the pan by lifting all the four corners of the plastic wrap and trim the edges. 










Happy Devouring!!

Notes:

  • I read the recipe twice before having an attempt at it, I suggest you do the same. Even if I did, i had little mistakes going on here and there. 
  • I did the raspberry layers first as my freezer was already overloaded, so I only refrigerated the layers (but that was quick enough). I would think maybe freezing helps in peeling off the jelly from the parchment paper.
  • For the dacquoise, as I have a small oven, and obviously a small baking tray goes in there, I made 3 layers of the dacquoise. So for the last layer, I didn't have to assemble the cut outs, I had one whole layer of it.
  • Make sure you do not cook the bavarian cream on high heat, because it will cook the eggs and eventually you will have to throw away the whole thing!
  • Unfortunately heavy cream is not available in my country, so I am using whipping cream. There's is only a 4% difference in fat between the creams. Whipping cream usually contains around 32% of fat while heavy cream contains around 36%.





3 comments:

  1. I am screaming for this perfectly made cream cake...:)Fantabulous recipe!!

    ReplyDelete
    Replies
    1. Hey Nisha, thanks a lot! You should make it some day :)

      Delete
  2. Very beautiful. Thank you for sharing your recipe.

    ReplyDelete

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