Homemade Lemon Choco Bavarois

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Written by Ben

After having failed to make mini raspberry mousse cakes with striped joconde biscuit, I wanted to succeed in making a similar cake. Indeed, for the raspberry mousse, I improvised but I knew nothing about the gelatin ratio (approximately 16 g for 1 liter of liquid).
Since the raspberry season is over, I opted for lemon and chocolate. A normal Bavariaian cake is most of the time composed of a sponge cake layer and a custard mousse ( I don’t know if it is named a custard in English but it is named  “crème anglaise” in french : milk, sugar, and egg yolk ). Sometimes I saw this type of cake surrounded by a striped “biscuit joconde” when I was living in France.
This is the reason why I decided to reproduce it. For this cake, I used different recipes because I didn’t find the exact recipe with every component I was looking for.
The chocolate mousse taste isn’t that too sweet and the lemon mousse is unctuous and very delicious. It is so good you can eat it separately.
The graham cracker crust goes well with the mousses.
The joconde cake is spongy as it should be.

Start by making a Graham cracker crust, and put it into a bottomless pan or a spring pan. You can also cook the crust to make a more solid version.

Joconde colored part :
– 7 tbsp of soften butter
– 3/4 cup of powder sugar
– 3 egg whites
– 3/4 cup of flower
– 1 tsbp of corn starsh
– coloring food or chocolate powder… (it is up to you)

In a bowl, whisk butter and sugar until it whitens and gets a little bit fluffy.
Keeping whisking, and add one egg white at a time. Set aside.
Sift in another bowl flour and corn starch.
Fold flour and corn starch into the mixture.
Add some coloring food. I personally added chocolate powder till I was satisfied by the color and the taste. I was a little bit afraid that I made a mistake because I put a lot of chocolate powder but it turned out ok after cooking it.
On a parchment paper draw with this mixture. You can use a pastry comb as I did, or if you want to write something you can use a pastry bag and a very thin tip.
Put your piece of art in the freezer for at least 15 minutes or til it is frozen.

Joconde bicuit :
– 5 eggs
– 5 white eggs
– 190 g of almond powder
– 50 g of flower
– 40 g of lukewarm melted butter
– 25 g of sugar
Preheat your oven at 240-250 degrees C.
In a bowl whisk for at least 10 minutes the sugar, almond powder and flour.
Whisk egg whites till soft peaks and add sugar til firm. Don’t over whisk like to make a meringue or it won’t be fluffy like it should be.
Melt butter and let it cool down.
In a separate bowl, add some of the mixture to the melted butter. This way, the butter will mix correctly to the rest of the dough.
If you don’t do that, and if the butter is too cold, it will be lumpy. Otherwise, if it is to warm, there will be butter oil spills in the batter.
Fold in the beaten eggs two or three times and add the butter.
Put the dough on the frozen colored part. Make it thin as possible. The dough should be fluffy. When you spread it with a spatula, you can hear the sound of the bubbles bursting.
Put it in the oven for 5 mins. Watching your cake in the oven is strongly recommended.
When it starts to be slightly blond, you can take it out. Let it cool down and put it on a rack to avoid a damp cake.
You pre-make the joconde and put it in the freezer tightly wrapped, if you want.
Cut it and put it against the sides of the spring pan or a bottomless mold into which you put your graham cracker crust.
I advise you to make a template with paper before.

Chocolate bavarian :
– 15 cl of milk
– 20 cl of heavy cream
– 5 egg yolks
– 20 g sugar
-125 g of dark chocolate
– 20 cl of heavy cream (or 2 egg whites)
– 6 g of gelatin.
Put the gelatin into the water for several minutes.
Time to make the “creme anglaise” :
Heat the milk and 20 cl of cream.
Whisk egg yolks and sugar till white.
While still whisking pour progressively the milk on the beaten egg yolks.
Put it back on the stove in a clean saucepan. Stir it til the print you can make by swiping your finger over the spoon stays.
It doesn’t have to boil.
On low heat, add the gelatin and stir til it is diluted.
Add chopped up chocolate and mix. Take it off the stove and put the bowl into another one filled with ice and cold water.
Stir it til it thickens.
Whisk 20 cl of cream or egg whites till stiff peak.
Fold it into the chocolate creme anglaise.
Put it on the graham cracker crust and let it set for 30 mins in the freezer.

Lemon bavarian :
– 10 g of gelatin
– 4 egg yolks
– 150 g of sugar (100 + 50)
– 40 cl of milk
– 10 cl of lemon juice
– 1 pinch of salt
Put the gelatin into cold water.
Creme anglaise :
Heat the milk. Whisk egg yolks and 100 g of sugar till white. Dilute with warm milk.
Pour the mixture in a clean saucepan and heat at medium heat till you can make a print by swiping your finger on the spoon.
Again, don’t boil it. You can use a thermometer to control the heat. It shouldn’t reach 83 degrees C. It is fine if it overlap a little bit for a short moment though.
Pour the gelatin and the lemon juice and stir it till complete dilution. Let it cool til it starts to thicken a little bit. The gelatin has to take effect a little bit but it still has to be creamy as heavy cream.
Whisk egg whites firmly with a pinch of salt. Add the remaining 50 g of sugar to meringue.
Fold it into the lemon custard you just made.
If you are afraid it is too liquidy, you can let it cool and thicken a little bit more but not that much. You have to be able to spread it on the chocolate part.
Put the cake 1 hour in the freezer or in the fridge.

Lemon glaze :
– Juice of 1 lemon
– 1 tbsp sugar
– 2 g of gelatin
Pour the gelatin into cold water.
Heat sugar with the lemon juice. Dilute the gelatin into the lemon syrup.
Let it cool down.
Spread it very carefully on the top of the cake.
Put the cake back in the fridge.

It is up to you to decorate the cake but I choose to make some simple flowers with almond paste shaped with these stamps in the picture below.
You can easily find the molds and coloring food at Bangsan market or on internet.

bavarois_stamps-1Ben

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