Bavaroise aux framboise
(Raspberry Bavarois) Recipe

Origin: France      Period: Traditional

Ingredients:

3 eggs, separated
2 egg yolks
85g sugar
40g plain flour
100g ground almonds
600g fresh raspberries
150g sugar
juice of 1/2 lemon
5 sheets gelatine
600ml whipping cream

Bavaroise aux framboise
(Raspberry Bavarois) Preparation:

Method:

Beat the egg yolks with the sugar until the mixture turns pale and thick. Stir in the flour an almond powder until the mixture is smooth. Beat the egg whites in a bowl until they form stiff peaks then fold into the egg yolk mixture. Turn the batter into a 25cm diameter springform cake tin that's been greased and floured. Transfer to an oven pre-heated to 180°C and bake or 25 minutes, or until lightly golden and cooked through. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

Now prepare the filling. Press the raspberries through a fine-meshed sieve to puree and remove the seeds. Soak the gelatine in a small bowl of cold water for 5 minutes to soften. Pour the raspberry purée into a saucepan with the lemon juice and sugar then heat to 60°C. Drain the gelatine and add to the pan. Take off the heat and stir until the gelatine has all dissolved. Set aside to cool. When the mixture begins to thicken beat 400ml of the cream until stiff then fold into the raspberry mixture.

Split the cake in half crossways. Place on half (cut side uppermost) in the base of a 25cm diameter springform cake tin then pour the raspberry mixture on top. Level the surface then cover with the second cake half. Transfer to a refrigerator and chill for at least 12 hours to set.

Remove the cake from the tin, arrange on a serving plate then whip the remaining cream until stiff and use to cover the top and sides of the cake. If desired, decorate the top with a few fresh fruit then serve.

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