Apricot Bavarois with Sponge Cake

Ingredients

• 12 pcs Fresh apricots (Reserve 2-3 for decoration, the rest for poaching)
• 1 tsp Ground ginger (For the flavored syrup)
• 2 tbsp Liquid honey (Preferably mild honey)
• 250 ml Water (For the syrup)
• 1 pcs Sponge cake (20 cm diameter) (Prepare according to your usual recipe or buy ready-made)
• 3 pcs Gelatin sheets (Soften in cold water)
• 3 tbsp Cold water (to soften the gelatin)
• 500 ml Whole milk (Bring to a boil with the vanilla bean)
• 1 pcs Vanilla bean (Split lengthwise and scrape the seeds)
• 4 pcs Egg yolks
• 100 g Caster sugar
• 300 ml Whole liquid cream (very cold) (To whisk into whipped cream)
• 200 g Cake frosting (cold buttercream type) (To cover the bavarois after freezing)
• 12 pcs Apricot-colored macarons (For the border decoration)
• 100 g Fresh raspberries (For final decoration)
• 8 pcs Mint leaves (For a touch of color)

Instructions

1. Prepare honey-ginger syrup and poach the apricots

   In a saucepan, combine water, ground ginger, and liquid honey. Bring to a boil, then add the apricots halved and pitted. Let them poach for 5 minutes, cover and let cool.

   Time: PT25M

   Temperature: 100°C

2. Soften the gelatin

   Place the gelatin sheets in a bowl with cold water for 5 minutes, then drain.

   Time: PT5M

3. Infuse the milk with vanilla

   Pour the milk into a saucepan, add the split vanilla bean and gently bring to a boil.

   Time: PT5M

   Temperature: 100°C

4. Mix egg yolks and sugar

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens and becomes frothy.

   Time: PT5M

5. Cook the custard to 83 °C

   Pour the hot milk over the egg‑sugar mixture in a thin stream while whisking. Return everything to the saucepan and cook over low heat, stirring constantly until the temperature reaches 83 °C (thermometer).

   Time: PT10M

   Temperature: 83°C

6. Incorporate the gelatin

   Remove the saucepan from the heat, add the drained gelatin and stir until fully dissolved.

   Time: PT2M

7. Let the custard cool

   Transfer the custard to a clean container, cover and let cool at room temperature then in the refrigerator until well chilled (about 30 minutes).

   Time: PT30M

8. Whip the cream into whipped cream

   In a pre‑chilled bowl, whisk the very cold liquid cream with an electric mixer until firm whipped cream forms.

   Time: PT5M

9. Mix the gelled custard with 1/3 of the whipped cream

   Add one third of the whipped cream to the cooled, gelled custard, then mix vigorously with a whisk until homogeneous.

   Time: PT3M

10. Fold in the remaining whipped cream

    Gently fold the remaining whipped cream in with a spatula to keep it from deflating.

    Time: PT2M

11. Prepare the assembly

    Place the ring mold on a plate lined with parchment paper. Cut the sponge cake horizontally into two discs using a serrated knife.

    Time: PT5M

12. Soak the first sponge disc

    Brush the first disc with the apricot syrup juice (reserved after draining) using a brush.

    Time: PT2M

13. Pour half of the bavarois

    Pour half of the bavarois cream into the ring, smooth with the palette knife.

    Time: PT3M

14. Arrange the poached apricots

    Distribute the poached apricot halves over the entire surface of the bavarois without touching the ring edge.

    Time: PT3M

15. Cover the apricots and place the second disc

    Lightly cover the apricots with the remaining bavarois, then place the second sponge disc and soak it again with the flavored juice.

    Time: PT5M

16. Smooth the surface and freeze

    Smooth the cake surface with the palette knife, cover the ring and place everything in the freezer until the bavarois is completely set (about 2 hours).

    Time: PT2H

17. Apply the frosting and unmold

    Remove the bavarois from the freezer, cover the surface with a cold cake frosting, gently heat the ring (bain‑marie or hot water) to release it, then place it on the serving plate.

    Time: PT10M

18. Decorate

    Surround the cake with apricot-colored macaron shells, arrange glazed apricot slices, whole apricots, raspberries and a few mint leaves for a splash of color.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh apricots: Peaches, Nectarines
• Instead of Ground ginger: Fresh grated ginger
• Instead of Liquid honey: Agave syrup
• Instead of Sponge cake (20 cm diameter): Sponge cake
• Instead of Gelatin sheets: Powdered gelatin (6 g)
• Instead of Whole milk: Semi-skimmed milk
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Egg yolks: Ready pastry cream
• Instead of Caster sugar: Granulated sugar
• Instead of Whole liquid cream (very cold): 30% fat whipping cream
• Instead of Cake frosting (cold buttercream type): Chocolate ganache
• Instead of Fresh raspberries: Blackberries

Equipment Needed

• Saucepan
• Bowl for softening gelatin
• Whisk
• Electric mixer with bowl
• Pastry thermometer
• Ring mold (22 cm x 4.5 cm)
• Serrated knife (or large bread knife)
• Kitchen brush
• Rubber spatula
• Palette knife (offset spatula)
• Sheet lined with parchment paper
• Freezer

Critical Steps — Do Not Skip

• Cooking the custard to 83 °C
• Incorporating the gelatin without burning it
• Mixing the gelled custard with the whipped cream (avoid lumps)
• Poaching the apricots without overcooking
• Complete freezing before frosting

Chef Tips from the Video

• Use flower honey for a more delicate aroma.
• Add a pinch of fine salt to the whipped cream to enhance flavors.
• For a mirror effect, lightly brush the bavarois with a drizzle of syrup before the frosting.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 2 days.

Freezer: Can be refrozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the syrup and poach the apricots the day before, store in the refrigerator.
• Make the custard and let it cool completely before mixing with the whipped cream.
• The assembly can be done the day before and kept frozen until serving.