Today our little Shannon turned 8 years old. To celebrate that, we made this tasty (and beautiful) strawberry bavarois cake together. Complete with edible jelly diamonds, so very suitable for a little princess.
Although this cake looks super nice, it is still surprisingly easy to make. You really don't have to be a kitchen princess and I can almost say that he is completely foolproof. You don't even need an oven for it! This cake is prepared almost completely cold (except for melting the butter)
Shannon has therefore approved this 'princess cake' and almost made it herself. The only thing that an adult can help with is pressing the biscuit base. If you don't put enough force on it, you run the risk that the bottom will become too brittle and tear when you cut the cake.
So you make the strawberry bavaroise pie with a bottom of crumbled biscuits. Nice and easy, because it doesn't have to go in the oven again!
We used Mariakaakjes for this (for the people who don't have such a sweet tooth!) but it's even better when you use crumbled Bastogne biscuits for it. Just what you like better of course…
Brand New Cake diamonds
For this cake we use the bavarois powder and the edible jelly diamonds of Brand New Cake. We've written about it before, and you may already know: Brand New Cake is a professional bakery brand that sells small quantities of professional products.
Baking mixes, decorations, fillings, colorings… they actually have just about everything in the range! It is the only brand of professional products where you don't have to buy a 20 kilo bag right away. Most raw materials come in packs of which you can bake 1 to 3 times. So handy!
From this recipe you make one large strawberry bavarois cake of about 26 cm.
For the bottom
- 250 gr Maria biscuits
- 150 gr unsalted butter
For the bavarois
- 100 gr Brand New Cake Bavarian powder, strawberry
- 500 ml cream
- 120 ml of lukewarm water
- fresh strawberries, berries or other red fruits
- Brand New Cake edible jelly diamonds
- 250 ml cream
- 2 tbsp powdered sugar
- 1 bag of beating fix
Strawberry Bavarian Cake preparation:
First you make the bottom of the cake. For this you crumble the biscuits (or Bastognekoeken). Then melt the butter over low heat and stir the melted butter through the biscuit crumbs. Pour this mixture into a 24-26 cm spring form and divide it over the bottom. Press the cookie crumbs firmly with the back of a spoon. Now put the baking tin in the fridge for at least 30 minutes, so that the bottom can become firm.
Then start making the bavarois filling. For this you first beat the cream. Mix the bavarois powder with the water and fold this mixture into the whipped cream. Now pour this mixture onto the pie crust and smooth it out. Let the cake stiffen again in the fridge for at least an hour.
To decorate the cake, start by beating the cream. To do this, mix the whipped cream with the beating fix and the powdered sugar. Then beat the whipped cream completely stiff. The whisk fix ensures that the whipped cream does not collapse when the cake is stored in the refrigerator.
Spray tufts of whipped cream on the cake and further decorate the cake with strawberries or berries and of course the edible jelly diamonds.
You can keep this cake in the fridge for 3 days. Because of the dairy it contains, it is better not to keep it at room temperature. Enjoy your meal!
Do you love strawberries? Then try our creamy strawberry liqueur (…although of course it is not suitable for little princesses!)
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
For the latest videos you can subscribe to us for free Youtube Channel.