Rolled Strawberry Bavarian Cake

Ingredients

• 4 units Eggs (separate the whites from the yolks)
• 100 g Granulated sugar (for the egg yolks)
• 100 g All-purpose flour (sift before incorporation)
• 5 g Baking powder (about 1 teaspoon)
• 200 g Strawberry jam (to spread on the sponge before rolling)
• 300 g Fresh strawberries (wash, hull and reserve some for decoration)
• 50 g Granulated sugar (for the coulis) (add to the strawberries when blending)
• 15 ml Fresh lemon juice (1 tablespoon, to brighten the coulis)
• 4 sheets Gelatin sheets (soften in cold water then squeeze)
• 300 ml Heavy cream (cold, to be whipped into stiff peaks)

Instructions

1. Separate the eggs

   Crack the eggs and separate the whites from the yolks into two separate bowls.

   Time: PT5M

2. Whip the egg whites

   Using the electric mixer, whisk the egg whites until stiff peaks form.

   Time: PT5M

3. Whiten the yolks with sugar

   Whisk the egg yolks with the granulated sugar until the mixture becomes pale and fluffy.

   Time: PT5M

4. Incorporate flour and baking powder

   Add the sifted flour and baking powder to the yolks, gently fold with a spatula.

   Time: PT3M

5. Fold in the whipped whites

   Add the whipped whites in three batches, folding gently with the spatula (folding motion).

   Time: PT4M

6. Spread the batter

   Spread the batter evenly on the baking sheet lined with parchment paper or a silicone mat.

   Time: PT2M

7. Bake the sponge

   Bake in a preheated oven at 180°C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Cool and flip the sponge

   Let the sponge cool a few minutes, then flip it onto clean parchment paper.

   Time: PT5M

9. Fill and roll

   Spread the strawberry jam over the entire surface of the sponge, then roll it gently, tightening slightly.

   Time: PT5M

10. Prepare the strawberry coulis

    Wash the strawberries, remove the stems, then blend them with the sugar (50 g) and lemon juice until a smooth coulis forms.

    Time: PT8M

11. Soften the gelatin

    Place the gelatin sheets in a bowl of cold water for 5 minutes, then squeeze them.

    Time: PT5M

12. Dissolve the gelatin in warm coulis

    Take 4 tablespoons of coulis, gently heat it in a small saucepan (do not boil) and add the squeezed gelatin. Stir until fully dissolved.

    Time: PT5M

13. Mix the rest of the coulis

    Pour the warm coulis into a bowl, add the remaining strawberry coulis and mix well.

    Time: PT2M

14. Whip the cream

    Whisk the very cold heavy cream until stiff peaks form.

    Time: PT5M

15. Fold the coulis into the whipped cream

    Add the strawberry coulis to the whipped cream using a spatula, folding gently to keep the volume.

    Time: PT3M

16. Slice the roll

    Cut the strawberry roll into slices about 2 cm thick.

    Time: PT5M

17. Arrange the slices in the ring

    Place the slices in a 20 cm pastry ring, covering the bottom and sides.

    Time: PT3M

18. Pour the Bavarian

    Pour the strawberry whipped cream over the slices, smooth the surface with a spatula.

    Time: PT5M

19. Set in the fridge

    Cover the ring with plastic film and place in the refrigerator for at least 7 hours for the Bavarian to set.

    Time: PT7H

20. Unmold and decorate

    Remove the film, unmold the cake carefully, decorate with fresh strawberries and a little extra whipped cream.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: powdered sugar
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda + vinegar
• Instead of Strawberry jam: strawberry compote
• Instead of Fresh strawberries: raspberries
• Instead of Granulated sugar (for the coulis): cane sugar
• Instead of Fresh lemon juice: apple cider vinegar (small amount)
• Instead of Gelatin sheets: agar-agar (adjusted amount)
• Instead of Heavy cream: whipping cream 30% fat

Equipment Needed

• Two large bowls
• Electric mixer or whisk
• Spatula (rubber)
• Baking sheet
• Parchment paper or silicone mat
• Oven
• Blender or immersion blender
• Small saucepan
• 20 cm pastry ring
• Plastic film
• Refrigerator

Critical Steps — Do Not Skip

• Baking the sponge (10 min at 180°C)
• Dissolving the gelatin in warm coulis
• Setting time in the refrigerator (minimum 7 h)

Chef Tips from the Video

• Use fully ripe strawberries for a more aromatic coulis.
• For a glossy finish, lightly brush the top of the Bavarian with a drizzle of coulis before serving.
• A knife dipped in hot water makes clean slicing of the cake easier.

Troubleshooting

Storage

Refrigerator: Keep covered, up to 2 days.

Freezer: Not recommended, the texture of the Bavarian deteriorates.

Room temperature: Consume immediately, otherwise keep chilled.

Make-Ahead Tips

• Prepare the strawberry coulis and the whipped cream the day before and store them separately in the fridge.
• The sponge can be baked ahead and kept at room temperature, wrapped in plastic film.