Recently, for two lovely little cakes, I had to make a delicious strawberry bavarois cake filling. I had some bavarois leftover from that. I also had a new silicone muffin mold lying in the cupboard for literally months. So, one and one is two! I had to make tasty little bavarois cakes from the leftovers. I did think they needed a nice base. Luckily, I always have a tin with delicious cookies. Maria biscuits are a perfect base for bavarois cakes. The cookies also fit exactly in the mold, so what more could you want?
I had seen bavarois come by often, but had made it myself only a few times, for these cake fillings even just once. But it’s really very easy and done in a flash. You just need a little patience while it sets. So don’t expect to have a ready-made little cake on the table in 10 minutes. If you fancy these little cakes, you need to start in good time.
Then I’ll dedicate a little bit to whipped cream, because I personally think this bavarois cake can’t do without whipped cream. Now, I’m crazy about whipped cream, I can eat it just like that. But only homemade whipped cream because that’s really the tastiest! But tell me yourself, look at that delicious swirl next to the little cake, you wouldn’t want to miss that, would you?
Bavarois Tartlets
Equipment
- Siliconen muffin vorm
Ingredients
- 150 ml whipped cream
- 3 tbsp baker’s sugar
- 150 gr strawberries
- 2 sheets gelatin
- 6 wheat Maria biscuits
optional
- lemon juice
- Extra whipped cream
- decoration chocolate
Instructions
- Soak the gelatin sheets in cold water for about 10 minutes.
- Purée the strawberries, optionally with a little lemon juice.
- Whip the cream with the sugar until it forms soft peaks, not too stiff!
- Heat a small portion of the strawberry purée and dissolve the soaked and squeezed gelatin sheets in it.
- Mix the warm strawberry purée with the rest of the strawberry purée.
- Gently fold the strawberry purée into the softly whipped cream in parts.
- Now divide the mixture over the 6 compartments of the muffin mold. Place it in the refrigerator for about 20 minutes.
- Now place a Maria biscuit in each compartment. And put it in the freezer for about 5 hours.
- Remove the tartlets from the mold and let them thaw in the refrigerator.
- Eat them as is or with a delicious swirl of whipped cream on the side!
Notes
- Are you using frozen strawberries? That works perfectly fine; just let them thaw beforehand. It’s easier that way.
Let me know what you think of the recipe!
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