Episode 147 HD
July 23, 2014
Raspberry Bavarian Torte
It’s been a while since I’ve had the time to record an episode so I decided I would do a cake for all the cake lovers out there! It’s been a busy couple of months. I’ve been recording a weekly podcast and just this past Saturday I was named one of Potomac Local’s 40 under 40. I’m just glad I could get this video up for you all – I hope you enjoy it!
This cake is made with a Bavarian cream.
Bavarian cream is very similar to mousse but uses a rich egg yolk base. The most common bases are a pate a bombe or a creme anglais. This recipe uses the latter. There is a little bit of gelatin in the cream to help stabilize the cake and make it sliceable. This is a great recipe to experiment with as you can adjust the flavor fairly easily by swapping in different fruit purees. Keep in mind that tropical fruit purees must be boiled to destroy an enzyme they contain that breaks down gelatin.
If you’re making the raspberry puree from scratch as I did for this episode you’ll need about 12 – 16 ounces of raspberries. This time I only got about 8 ounces of puree from 12 ounces of raspberries, but I often can get a bit more. But every piece of fruit is different so these berries may have just been really seedy. I prefer to use frozen raspberries – even when raspberries are in season – as they are usually a bit cheaper and last a bit longer. It seems like fresh raspberries mold almost instantly.
I use a vanilla chiffon genoise for the cake layers.
Chiffon genoises are light and fluffy cakes that use a lot of eggs to get an extraordinary amount of volume. They tend to be a little time consuming to make so you can swap in your favorite vanilla, yellow, or white cake for this recipe. I have to say though, the vanilla chiffon genoise’s light and airy texture really complements the Bavarian cream’s richness.
This recipe makes an 8″ x 3″ cake which is a tad bit more than you need. You assemble the cake in an 8″ cake ring so you really need 7″ or 7 1/2″ layers but those kinds of pans are pretty uncommon plus I don’t want you to go out and buy a 7″ cake pan just for this recipe. Plus having an 8″ x 3″ cake recipe makes this recipe more useful if you plan to make just a regular birthday cake. If you don’t have a tall cake pan, you should be able to use two to three shorter cake pans. Just keep in mind this batter rises a lot so fill the pans about halfway. It’s also a delicate cake so keep an eye on it and make sure it doesn’t burn or overcook.
The most fun component has to be the decorating paste.
The decorating paste is sometimes called jaconde but because I’m not widely versed in decorating paste I’m not sure if jaconde is a specific decorating paste or not. My chef also called this paste recipe jaconde, but I think the name decorating paste is just fine.
I’m not really sure why I waited so long to use decorating paste on this blog. It’s fun and easy to use and really opens up a wide realm of cake decorating possibilities. If you’re really artistic (unlike me) you can really do some elaborate things with the paste.
For this cake I tried to create vertical stripes but the tool I had wasn’t quite angled enough to get nice clean stripes. I originally tested the paste just using my small offset and while the stripes were very thin they were much cleaner and crisper. My chef in school used a very long cake comb. It seems a little silly to purchase one just for this blog post, but if you’re determined to get pristine perfect stripes you may want to look into it.
You can color decorating paste with gel paste colorings just like you would icing. To use the decorating paste simply create a design on a silicone mat, like a Silpat, and then freeze it for at least an hour. The design can be piped on or you can spread some paste on thinly and use a tool to carve out the design like I do for the sides of this cake. Once the paste is frozen, take another colored paste – usually uncolored – and spread it thinly over the design. This will create one large piece to work with.
When you bake the paste you want to make sure that it does not get hard like a cracker. You need it to be flexible and easy to cut out. 7 minutes is just about perfect for my oven, but you’ll have to get to know your own oven. When fully baked the paste will ideally be soft but not sticky. You should be able to touch it with your finger and feel that it is slightly spongy but it shouldn’t stick to your finger at all. Keep in mind though that the paste is very thin and will continue to bake when removed from the oven so if it looks ever so slightly underbaked go ahead and take it out.
Once the paste is cooled remove it from the sheet pan like you would remove brownies and carefully peel away the silicone mat. Then you just cut out the shapes you want. For this cake you’ll need strips to line the cake ring but you can use this paste as a decorative garnish for plated desserts. I like the strips of this cake to be slightly shorter than the cake ring so you can get a little peek at the mousse. That’s how we made them in school and it’s a nice transition in color and texture.
The final layer is the ever present miroir glaze.
I tend to use miroir glaze a lot and that’s because it’s just easy to use. Fruit puree plus water or juice plus gelatin combined together – can it get any easier?
You can also adjust the flavor of this cake by using a flavored simple syrup to soak the cake layers or by using a jam or fruit spread on top of the cake layers before layering on the cream.
Here are the recipes for the Raspberry Bavarian Torte.
Just click to download the Raspberry Bavarian Torte recipe. The recipe contains all the recipes used for this cake including the vanilla chiffon genoise, the raspberry bavarian cream, the decorating paste, and the raspberry miroir glaze plus instructions for assembly. These recipes are very handy and fun to experiment with so keep them around and try using them for other cakes and desserts. I’d love to hear what kind of different desserts you make using them! The video is below – thanks for watching!