Belgian Bavarois Cake with Red Fruit

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A festive Belgian-style bavarois with a light fruit mousse on sponge cake, finished with red fruit for an elegant buffet dessert.

Serves: 8 people

Preparation time: 240 min

Ingredients

• sponge cake base – 1 layer
• red berries, fresh or frozen – 2 cups
• granulated sugar – 1/2 cup
• lemon juice – 1 tbsp
• gelatin powder – 2 1/2 tsp
• cold water – 3 tbsp
• heavy cream – 1 1/2 cups
• powdered sugar – 2 tbsp
• vanilla extract – 1 tsp
• extra berries for garnish – 1 cup

Method

1. Puree the berries with the sugar and lemon juice, then pass the mixture through a sieve if you want a smoother texture.
2. Sprinkle the gelatin over the cold water and leave it to bloom for a few minutes.
3. Warm a small portion of the fruit puree and stir in the bloomed gelatin until dissolved. Mix it back into the rest of the puree.
4. Whip the cream with the powdered sugar and vanilla until softly firm, then fold it into the cooled fruit mixture.
5. Place the sponge base in a ring or springform pan, pour over the bavarois mixture and smooth the top.
6. Chill for at least 4 hours, then decorate with extra red fruit before serving.