• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
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Recipe Description

Try make this three-layered bavarian cake and be indulged in the triple layer goodness of passion fruit, vanilla and mango in one bite!

Chef Syamsul Idham Musa is a lecturer with INTI International University & Colleges, School of Hospitality and Culinary Arts. 

This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • First layer (Passion fruit)
  • 125ml passion fruit puree
  • 65g icing sugar
  • 7g gelatine powder
  • 75ml water
  • 188ml whipped cream
  • Second layer (Vanilla cream)
  • 6g gelatine powder
  • 35ml water
  • 1 egg yolk
  • 30g caster sugar
  • 125ml milk
  • 1/2 tsp vanilla essence
  • 125ml whipped cream
  • Third layer (Mango)
  • 125ml mango puree
  • 65g icing sugar
  • 7g gelatine powder
  • 75ml water
  • 188ml whipped cream
  • Florentine
  • 90g butter
  • 125g caster sugar
  • 35ml honey
  • 35ml cooking cream
  • 150g almonds (sliced)
  • 25g almondss (mashed)
  • 50g orange peel (diced)
  • 25g wheat flour
  • 100g cooking chocolate (melted)
  • Raspberry sauce
  • 100g raspberries
  • 50g icing sugar
  • 20ml water

Instructions

    First layer (Passion fruit)
  1. Combine the fruit puree with sugar in a small bowl and set it over the stove.
  2. Cook the mixture until the sugar dissolves well.
  3. Dissolve the gelatine powder in in a small steel or aluminium bowl. Make sure the gelatine powder is sprinkled on the surface of the water so it is not lumpy.
  4. Place the bowl containing the gelatine mixture over a pot of hot water. Stir until the gelatine powder becomes completely dissolved.
  5. Once the gelatine is completely dissolved, mix it with the passion fruit puree mixture.
  6. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  7. Combine the whipped cream to the gelatine and fruit puree mixture and gently fold in with a plastic spatula.
  8. Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glasses with the piped mixture into the fridge and let it cool.
    9. Second layer (Vanilla cream)
  9. Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps.
  10. Beat the egg yolk and sugar together until the mixture turns a pale yellow.
  11. Heat the milk together with the vanilla essence. Keep the flame size small. Add in the egg and sugar mixture and keep stirring well to avoid cooking the eggs and forming lumps.
  12. Remove from the heat and leave to cool.
  13. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  14. Combine the whipped cream with the milk and egg mixture. Fold gently using a plastic spatula.
  15. Spoon this mixture into another piping bag. Remove the earlier mixture from the fridge and pipe this second layer over the first about half way to the top of the glass. Return the glasses to the fridge to continue to cool.
    16. Third layer (Mango)
  16. Combine the puree and sugar into a bowl over the stove. Keep the heat low.
  17. Cook the mixture until the sugar completely dissolves.
  18. Dissolve the gelatine powder in a small steel or aluminium bowl. Make sure the gelatine powder is sprinkled on the surface of the water so it is not lumpy and melts evenly.
  19. Place the bowl containing the gelatine mixture over a pot of hot water. Stir until the gelatine powder becomes completely dissolved.
  20. Combine the gelatine mixture with the mango puree.
  21. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  22. Combine the whipped cream to the gelatine and fruit puree mixture and gently fold in with a plastic spatula.
  23. Spoon the mixture into a piping bag. Pipe it over the second mixture to the top of the glass. When finished, return to the fridge to let cool.
    24. Florentine
  24. Combine butter, sugar, honey and cream in a bowl over a low heat.
  25. Continuously stir the mixture until well combined and simmering. Turn off the stove.
  26. Combine the almond slices, smashed almonds, orange peel and wheat flour. Mix well. Add the butter mixture to the flour mixture to form a batter.
  27. Prepare a baking pan with greased baking paper.
  28. Use a spoon to scoop up the batter and place each spoonful of the batter onto the baking paper. Provide a little space of about 3 – 4 inches between each spoonful as the batter will flatten and widen out as it cooks.
  29. Bake at 175°C until golden brown for about 15 minutes. Remove from the oven and leave it to cool.
  30. Bake at 175°C until golden brown for about 15 minutes. Remove from the oven and leave it to cool.
    31. Raspberry sauce
  31. Combine raspberries, sugar and water over a small pot over a low heat.
  32. Stir the ingredients completely and bring to a simmer.
  33. Turn off the heat and let cool.
  34. Place the mixture into a food processors and blend it until there are no more lumps.
    35. Recipe Notes:
  35. Once the components have been completed the dish can be plated.
  36. Ensure the Bavarian cake remains cold until it is served.
  37. Plate the Bavarian cake with the Florentine and the raspberry sauce.
  38. Use your own creativity in plating. You can place the raspberry sauce either directly on the Bavarian cake or on the surface of the serving plate.
  39. You can also add slices of fresh or tinned fruit to the decorations
Calories Allergen

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