Strawberry Bavarian

Strawberry Bavarian


sponge cake %P g
Premix for cake 100 5.000
Eggs 50 2.500
Water 30 1.500
Swiss meringue %P g
Sugar 100 780
egg whites 60 468
Lemon juice 0,4 3
strawberry cream %P g
Chantilly cream 100 5.000
icing sugar 10 500
Swiss meringue 25 1250
Unflavored gelatin 3 150
Water 15 750
Strawberry juice 100 5.000
Decor %P g
strawberry frosting 100 1.250
Chantilly cream 20 250
Neutral Glaze 20 250
Strawberries 40 500



  1. Beat all ingredients on high speed until fluffy.
  2. Serve in molds according to the desired size.
  3. Bake at 150ºC for 45 minutes.

NOTE: The times and temperatures vary according to the type of oven and size of the mold.


  1. Mix the egg white with the sugar.
  2. Heat over low heat until the sugar dissolves (do not exceed 45ºC).
  3. Take the blender, add the juice and lemon and beat until you get a foamy meringue.


  1. Hydrate the gelatin with the water (reserve for 5 minutes).
  2. Beat the chantilly cream with the yogurt-like sugar and mix with the meringue.
  3. Add the previously cooked strawberry and mix with the hydrated gelatin.
  4. Fill a mold with sponge cake discs and strawberry cream, then Refrigerate.
  5. Unmold and decorate with icing and strawberries.

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