-
1
Separate the yolks and whites.
-
2
With clean beaters, whip the whites with 1/2 cup sugar until firm. Keep aside
-
3
Add the remaining sugar to the yolks and beat until tripled in volume or all the sugar has dissolved and the yolks are pale and creamy, about 8-10 minutes
-
4
Now add 1/3 of the beaten egg whites and fold in gently so as not to release any beaten in air. Sift in half the flour and fold in gently, followed by 1/3 beaten whites, then remaining flour, and finally remaining beaten whites. Gently turn into prepared tin, and bake at 180C for 25-30 minutes until a tester comes out clean.
-
5
Remove from tin immediately, peel off parchment and cool completely on rack.
-
6
Bavarian Cream / Method:
-
7
Whisk the egg yolks with a balloon whisk with 1/3 cup of vanilla sugar until smooth.
-
8
Simmer 1/2 cup of milk and 200ml cream with 1 scraped vanilla bean, bean included. Turn off heat and allow to infuse for 30 minutes.
-
9
Bloom gelatin in 3 tbsps of cold milk
-
10
Put the pan back on simmer. Once the milk mixture comes to a boil, take it off the heat and whisk into the yolk mix, somewhat like in French pastry cream.
-
11
Return to a heavy bottom pan, and place on medium heat until the custard thickens and coats the back of a spoon, stirring constantly.
-
12
Take off and whisk in bloomed gelatin. Strain and leave to cool. (You can quicken the cooling by stirring the bowl held over a bowl of ice.)
-
13
Once it is completely cooled, whip 200ml of cream with 1-2 tbsps of Castor sugar and 1 tsp of vanilla extract, and fold it into the custard gently but thoroughly. You will notice the Bavarian thickening.
-
14
While the custard is cooling, slice the sponge into two, and gently paint with some sugar syrup with a little lime juice added. This moistens the sponge a bit.
-
15
Place the lower layer on your serving platter within a cake/dessert ring. Arrange chopped strawberries and cover with the cooled Bavarian cream, which will be held within the mold. Place the top layer over it, and gently push over cream to level it. Cling wrap the entire thing, and chill for 8 hours, preferably overnight for the Bavarian to set.
-
16
Unmold gently the next day.
