Bavarian Cream Cake with Fresh Strawberries

Average: 0 (0 votes)
(0 votes)
Bavarian Cream Cake with Fresh Strawberries
share Share
bookmark_border Copy URL
50 min.
ready in 4 h. 2 min.
Ready in


For the Sponge Cake
1 pinch
125 grams
2 tablespoons
100 grams
50 grams
2 teaspoons
For the Mousse
8 sheets
white Gelatin
250 grams
250 grams
75 grams
Lemon (juice only)
4 centiliters
250 milliliters
For Finishing
250 milliliters
1 packet
250 grams
Mint leaf (for garnish)

Preparation steps


Preheat the oven to 200°F (approximately 400°F). Line a jelly roll pan with parchment paper.


For the sponge cake: Separate the eggs. Beat the egg whites with a pinch of salt to firm peaks. Beat the yolks with the sugar and vanilla sugar until thick and light in color. Fold the egg whites into the yolk mixture. Sift together flour and cornstarch over the egg mixture and fold together just until blended.

Spread the batter in the pan and bake for about 12 minutes. Remove the sponge cake from the oven, allow to cool briefly in the pan, then transfer the cake to a cooling rack to cool completely. Cut in half.


For the mousse: In a small bowl, combine the gelatin sheets with cold water and let soften. In another bowl, stir together the quark, yogurt, powdered sugar and lemon juice until smooth.

Squeeze the gelatin well and combine with the lemon liqueur over low heat until melted. Blend in in 2 or 3 tablespoons of the quark-yogurt mixture, then stir the gelatin mixture into the rest of the quark-yogurt mixture.

Whip the cream to firm peaks and fold evenly into the quark-yogurt mixture. Spread the mousse in an even layer over one half of the sponge cake. Top with the second half, wrap with plastic, and refrigerate until chilled and set, at least 2 hours.


To finish the cake: Unwrap the cake and cut into 12 pieces. Whip the cream with the stabilizer to stiff peaks. Rinse the strawberries, trim, and cut into slices. Using a pastry bag with a star tip, pipe the whipped cream evenly over the top of the cake and finish with the sliced ​​strawberries. Serve garnished with mint.