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"Bavarois aux myrtilles" (Blueberries bavarian cake)

If its name suggests that this dessert would come from Bavaria, it is more likely that the Bavarian is the creation of a French pastry cook, who would have made this cake in honor of Bavarian lords ...

Ingredients (Serve 10/12)

Genoise (French sponge cake):

- 125g flour (standard grade)

- 125g caster sugar

- 4 eggs

Blueberry Mousse:

- 550g blueberry purée

- 40ml lemon juice

- 120g caster sugar

- 12g gelatine or 4g agar agar

- 400ml double cream


- 150g blueberry coulis

- 30g caster sugar

- 4g gelatine or 1g agar agar


- some fresh strawberries

- some fresh (or thawed) blueberries


The preparation of the cake is done in 3 steps.

I advise you to carry out the 1st and 2nd stage the day before (1st stage in the morning and 2nd stage in the afternoon so as not to waste too much time waiting for the cooling of stage 1). The 3rd stage can be completed 3 hours before service.


1st step: the preparation of the sponge cake


- Preheat oven to 180 ° C.

- In a large bowl, whisk eggs thoroughly with caster sugar until the mixture is tripled in volume (use an electric mixer if necessary).

- Add the flour using a rubber spatula and in three times while lifting the mass.

- Cover a baking sheet with a baking sheet.

- Pour the dough onto the baking sheet by spreading with a spatula (check that the mass is as large as the circle to be filled).

- Bake for 15 minutes (the biscuit must be well browned and fluffy).

- Remove the cooking paper from the oven tray.

- Allow to cool to room temperature for at least one hour.


2nd step: positioning of the sponge cake and preparation of the foam


- Use the circle as a cookie cutter and cut out the sponge cake to form a circle (keep the sponge cake to taste them like cookies by cutting various forms with cookie cutters).

- Place the circle on a serving dish.

- Place the sponge cake in the bottom of the circle.

- Place the gelatin in a little bit cold water or agar agar in a little bit warm water (dissolve)

- Mix in a robot the purée of blueberries with lemon juice and caster sugar.

- Pour this mixture into a large bowl.

- In a small saucepan, place 3 tablespoons of this mixture and heat slightly without boiling.

- Add the gelatin/agar agar

- Remove from heat, stir in gelatin/agar agar and stir with a rubber spatula until gelatin/agar agar is melted.

- Put this mixture back into the bowl (purée of mixed blueberries, sugar and lemon).

- Refrigerate this preparation.

- Meanwhile, assemble the very cold liquid cream in whipped cream using a robot.

- Incorporate the previous blueberry coulis into this whipped cream (the mixture must be homogeneous).

- Pour this mixture over the cake and refrigerate for at least 4 hours (the foam will form).


3rd step: the topping of the cake


- Place the gelatin in a little bit cold water or agar agar in a little bit warm water

- Mix the blueberry purée in the bowl with the caster sugar.

- In a small saucepan, gently heat the grout without letting it boil.

- Remove from heat and add gelatin/agar agar.

- Mix continuously using a rubber spatula until the gelatin/agar agar completely incorporated.

- Leave topping for 10 minutes.

- Pour the topping on the Bavarian using a spatula if necessary to properly set the whole.

- Reserve the Bavarian for at least 1 hour.

- Decorate with strawberries or fresh berries

- Pass a knife along the circle.

- Remove the circle gently.

- And serve!

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