Ingredients
Sponge
10 egg yolks
½ tsp vanilla bean paste
90g caster sugar (A)
8 egg whites
90g caster sugar (B)
90g plain flour, sieved
90g corn flour, sieved
45g unsalted butter, melted
Caster sugar, for sprinkling
Berry Bavarois
1¼ sheet of gelatine
2 egg yolks
1 tsp caster sugar (A)
125 ml thickened cream (A)
60g Bonne Maman Strawberry-Raspberry and Elderflower Spread
½ lemon, zested
50g fresh strawberries, chopped
50g fresh raspberries, torn
30g caster sugar (B)
175ml thickened cream (B)
1 egg whites
Pinch of cream of tartar
Assembly
40g Bonne Maman Strawberry-Raspberry and Elderflower Spread
250g fresh strawberries
250g fresh raspberries
Icing sugar, for dusting
Method
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Sponge
Heat the oven to 160°C, fan forced.
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Trace 2 discs, 160mm in diameter, onto a sheet of baking paper.
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In the bowl of a stand mixer fitted with a whisk attachment, whist the egg yolks, vanilla and sugar (A) until light and fluffy.
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In a separate bowl, whisk the egg whites until foamy then gradually add the sugar (B) while continuing to whisk.
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Fold the sieved flour and corn flour through the egg yolk mixture until there are no lumps remaining.
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In 3 additions, add the meringue and gently fold through.
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Add a small amount of the sponge mixture to the melted butter and mix to incorporate before folding it back through the sponge.
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Transfer into a piping bag fitted with a 10mm plain piping nozzle.
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Pipe 2 discs onto the prepared baking paper in a coil formation beginning in the centre of each disc.
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Pipe the remaining sponge mixture in 80mm lengths to create lady fingers.
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Sprinkle the top with additional caster sugar and bake in the pre-heated oven for 15 minutes.
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Allow to cool at room temperature.
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Slightly trim one end of the lady fingers to create a flat edge.
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Berry Bavarois
Heat the oven to 150°C, fan forced.
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Soak the gelatine in a bowl of cold water.
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In a separate bowl, whisk the egg yolks and sugar (A).
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Boil the cream (A) then slowly pour it over the egg yolk mixture while whisking.
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Return the mixture to the heat and stir until it reaches 80°C before removing from the heat.
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Squeeze the excess water out of the gelatine and place it into the saucepan. Mix to combine.
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Strain the mixture into a bowl and allow to cool to 34°C.
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Add the Bonne Maman Strawberry-Raspberry and Elderflower Spread, lemon zest and berries and gently fold to incorporate.
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Place the sugar (B) into the pre-heated oven for 10 minutes.
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Meanwhile, semi-whip cream (B) until it has some body but still collapses.
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Whisk the egg whites, hot sugar and cream of tartar until you achieve medium peaks.
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Gradually fold the fruit mixture through the meringue.
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Lastly, add the semi-whipped cream and fold through.
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Assembly
Line the base and sides of a 160mm round tin with a plastic wrap.
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Gently warm the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
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If required, trim the sponge discs to 160mm in diameter then brush the top and sides with the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
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Place one sponge disc into the prepared tin and spread evenly with half of the berry bavarois.
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Repeat with a second layer of sponge and bavarois.
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Place into the freezer for a minimum of 6 hours to set.
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Prior to serving, transfer the cake into the refrigerator for 30 minutes before arranging the lady fingers around the outside of the cake.
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Top with fresh berries and dust with icing sugar.
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Tie a ribbon around the cake, optional.
Cook's tip
You can store the cake in the fridge for up to 4 days.
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