Raspberry Bavarian Cake Recipes

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RASPBERRY BAVARIAN CAKE



Raspberry Bavarian Cake image

This recipe is an all-time favorite with my family and everyone else who tastes it. It's so easy but makes an impressive company dessert. Because it doesn't seem light, everyone feels like they're sinfully over-indulging! -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 8

5 packages (12 ounces each) frozen unsweetened raspberries, thawed
2 cups confectioners' sugar
2 envelopes unflavored gelatin
1/3 cup plus 1/2 cup cold water, divided
38 ladyfingers, split
2 tablespoons seedless raspberry jam
1 teaspoon water
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

Steps:

  • In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside., In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.

Nutrition Facts : Calories 223 calories, Fat 3g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 121mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE RASPBERRY BAVARIAN CAKE



Chocolate Raspberry Bavarian Cake image

Provided by Food Network

Categories     dessert

Yield 1 10-inch cake, about 12 servings

Number Of Ingredients 23

1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into 1/4-inch pieces |
2 tablespoons (1/4 stick) unsalted butter
Two 10-ounce packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy whipping cream
One 9-inch round Chocolate Genoise, baked and cooled (recipe below)
1 cup heavy whipping cream
Chocolate shavings
1/2 -pint basket raspberries
Confectioners' sugar
CHOCOLATE GENOISE
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa powder
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch salt

Steps:

  • Finishing:
  • You will need 1 10-inch springform pan.
  • For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
  • For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
  • To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
  • Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
  • To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
  • One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep

RASPBERRY BAVARIAN



Raspberry Bavarian image

Make and share this Raspberry Bavarian recipe from Food.com.

Provided by Chef Mommie

Categories     Dessert

Time 1h39m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (14 ounce) can raspberries in juice
1 (1/2 ounce) package sugar-free raspberry gelatin
1 3/4 cups low-fat evaporated milk, chilled
fresh raspberries, to decorate
mint sprig, to decorate

Steps:

  • Drain raspberries over a bowl, reserving juice.
  • Add enough water to juice to make 1-1/4 cups.
  • In a saucepan over low heat, stir juice mixture and gelatin.
  • When gelatin dissolves, remove from heat and set aside to cool.
  • In a large bowl, beat evaporated milk until thick.
  • Add raspberries and cooled gelatin mixture and mix well.
  • Pour mixture into a glass serving bowl. Cover and refrigerate until set.
  • Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.

RASPBERRY CAKE ( GERMAN )



Raspberry Cake ( German ) image

A typical cake served at German coffee tables. You can use any 11 in round form, though it is usually baked in a special 28 cm (11 in) low form, that, when turned upside down, will have a low rim to keep fruit from falling off the cake.

Provided by Inge 1505

Categories     Dessert

Time 2h

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 14

2 eggs
2 tablespoons warm water
6 tablespoons sugar (75 grams)
1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 tbs sugar)
1 pinch salt
7 tablespoons all-purpose flour (50 grams)
6 tablespoons cornstarch (50 grams)
1 1/2 pints raspberries (400 grams)
3/4 cup whipping cream (0.2 liters)
2 teaspoons sugar
1/2 tablespoon gelatin
1 cup water (0.24 liters)
2 tablespoons sugar
1 teaspoon red food coloring

Steps:

  • NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
  • Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
  • Preheat oven to 350°F (180 C).
  • Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
  • In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
  • Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
  • With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
  • Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
  • Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
  • For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
  • For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
  • Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
  • Serve immediately, cut into 12 wedges.
  • NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
  • Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

Nutrition Facts : Calories 453.6, Fat 19.9, SaturatedFat 11.1, Cholesterol 166.9, Sodium 96.3, Carbohydrate 63.7, Fiber 8.1, Sugar 32.7, Protein 7.6

RASPBERRY CUSTARD KUCHEN



Raspberry Custard Kuchen image

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.

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