Bavarian cream cake

Step 1/7

• 33⅓ g spelt flour
• ⅛ package baking powder
• ⅛ tsp salt
• 5 g unsweetened cocoa powder
• 15 g cane sugar
• ½ tsp vanilla sugar
• 16⅔ g butter
• ⅓ eggs
• 8⅓ ml milk

• oven
• 2 bowls
• hand mixer with beaters
• rubber spatula

Preheat oven to 180°C/355°F. For the cake batter, add flour, baking powder, salt, and cocoa powder to a bowl, mix to combine and set aside. Add sugar, vanilla sugar, and softened butter to a second bowl and beat until creamy. Add eggs and some milk and stir to combine. Fold in flour mixture little by little.

Step 2/7

• butter for greasing

• springform pan

Grease a springform pan with butter and transfer batter to the pan, until it’s approx. 2-cm/0.8-in thick. Bake at 180°C/355°F for approx. 20 min. Remove from oven and let cool down completely. If necessary, level the cake.

Step 3/7

• 41⅔ ml heavy cream
• 41⅔ ml milk
• ⅛ vanilla bean
• ⅔ egg yolks
• 16⅔ g cane sugar
• ice cubes

• small pot
• 2 bowls
• pot
• whisk
• hand mixer with beaters
• heatproof bowl

Add heavy cream to a bowl and beat until stiff. Let rest in the fridge. Heat remaining milk and vanilla bean in a small pot, but don’t let it boil. Prepare a bowl with water and ice cubes. Place another heatproof bowl over a pot of simmering, not boiling, water. Add egg yolks and cane sugar to the heatproof bowl and allow to heat gently while whisking until the sugar is dissolved.

Step 4/7

Remove vanilla bean from milk. Once the sugar is fully dissolved add warm milk to the egg yolk mixture. Whisk to combine over low heat for approx. 5 min. until the mixture thickens and gets creamy. Remove from heat and place the bowl in the water bath with ice cubes and water, but keep stirring.

Step 5/7

• ⅞ sheets gelatin

• small bowl

Dissolve some of the gelatin sheets in water and add to warm egg-mixture, then whisk to combine. Keep whiskin over the ice bath until the mixture leaves marks on the sides of the bowl. Fold in cooled whipped cream and refrigerate the cream and the chocolate cake for approx. 10 min.

Step 6/7

• 41⅔ g raspberries

• rubber spatula

Remove cream and cake from fridge. Spread raspberries on the chocolate cake, but spare the center and the edges. Set some raspberries aside for decoration later. Spread the Bavarian cream on top and smooth out to make sure that all raspberries are covered with the cream. Refrigerate for approx. 2 hrs.

Step 7/7

• 41⅔ ml blood orange juice
• ½ sheets gelatin

• small pot
• small bowl

Heat blood orange juice in a small pot, then remove from heat. Dissolve remaining gelatin sheet in water, then stir into hot blood orange juice. Let cool down a bit and make the test by running through it with a fork. Drips of the juice should stick on the fork. Carefully spready the glaze spoon by spoon onto the cream layer, until it’s all covered. Refrigerate the cake again until serving. Garnish with fresh raspberries, chocolate shavings, or orange zests. Enjoy!

Enjoy your meal!