Apricot Bavarian Cake

Recipe By:
Corona
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Apricot Bavarian Cake
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  • Yield 8 Servings
  • Level Difficult

A delicate bavarian cream, mixed with apricots and then chilled, gives this dessert an array of rich, full, flavors.
 

Ingredients

  • 1 1/2 tablespoons unflavored gelatin
  • 1/4 cup water, room temperature
  • 2 cups milk
  • 2 eggs, separated
  • 3/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 cup cooked dried apricots
  • 1/2 cup whipped cream
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Directions

  1. 1. Sprinkle the gelatin into water and stir to combine. After about 5 minutes it will "bloom," having absorbed the water, and you can stir it into your recipe.
  2. 2. Scald milk, add gelatin and stir until dissolved.
  3. 3. Cream the egg yolks into the sugar then gradually add hot milk.
  4. 4. In a bowl over hot water (like a double boiler) control the temperature while you cook the egg mixture for 3 minutes or until the mixture coats a spoon.
  5. 5. Remove from heat and chill.
  6. 6. Check the batter in about 20 minutes. When it has begun to thicken take it out of the refrigerator and proceed with the next step.
  7. 7. Beat the egg whites until stiff. Fold them, along with the whipped cream and lemon juice, into the batter.
  8. 8. Pour into a cake pan and top with apricots. Chill until firm.
  9. 9. Cut into rectangular bars and serve.
 
 
  • Did you know?

    French chefs may have originated bavarian cream in the late 1700s while employed by Bavarian royalty. Some historians say it may have been developed by Marie Antoine Careme, a famous French chef from the late 18th century.