Raspberry bavarian cake
Genoise sprinkled with Chambord, layered with vanilla Bavarian cream an raspberries, topped with whipped cream and more raspberries.
Today's baking fiasco: added the vanilla to hot butter and ended up with hot butter splattering all over the kitchen walls and me (ouch!)
Today's baking fiasco: added the vanilla to hot butter and ended up with hot butter splattering all over the kitchen walls and me (ouch!)
posted by martha at
8:45 PM
8 Comments:
(note to self) needs more bavarian cream, more chambord and more syrup.
By
martha, at 9:12 PM
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By
alwaysawn, at 2:55 PM
2 - a bit dry and I don't taste the bavarian cream, looks nice though
By
alwaysawn, at 2:58 PM
4 - I liked the bavarian & raspberry combo. The bottom half of the cake seemed dryer than the top? Or it was less fluffy? (Ask pauline for more details, she stole a bite of mine)
By
leskie, at 3:48 PM
3 - It was moist, and the cream was pretty good, but I think it could have been sweeter.
By
Anonymous, at 4:05 PM
not moist enough for me, but the bavarian cream was perfectly rich
By
O.Shane Balloun, at 6:18 PM
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By
Anonymous, at 9:08 AM
The edges of the crust were nicely brown with the 'meat' of the cake light and airy. My piece tasted as if it was a healthy alternative (less butter/oil thus not as moist).
While cost is a concern, covering the top of with Raspberries would send this cake over the top!
By
Anonymous, at 12:21 PM
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