Bavarian air cake with raspberries and white chocolate

12 servings

180 minutes

Bavarian air cake with raspberry and white chocolate is an exquisite dessert inspired by German pastry traditions. Its multilayered structure combines delicate white chocolate mousse and a refreshing berry layer, creating a harmony of flavors. The crunchy butter cookie base gives it stability, while the final berry glaze adorns the cake with a subtle shine. The lightness of the cream and the tenderness of the gelatin ensure airiness, while the sweetness of white chocolate perfectly complements the tartness of raspberries. This dessert is often served at festive events and tea parties, enjoyed for its soft texture and balance of flavors. Historically, Bavarian mousses were popular among European aristocrats, and the addition of fruits made them especially beloved in modern cuisine.

Energy value per serving

• Calories: 285.5
• Proteins: 5.8g
• Fats: 13.9g
• Carbohydrates: 35.3g

Ingredients

• Cookie: 200 g
• Butter: 40 g
• White chocolate: 150 g
• Milk: 50 ml
• Gelatin: 7 pc
• Cream: 600 ml
• Frozen raspberries: 500 g
• Sugar: 7 tbsp

Cooking steps

1. First layer: crumble the cookies and mix with butter, lay the first layer and refrigerate for 15 minutes.

   Required ingredients:

   • Cookie: 200 g
   • Butter: 40 g

2. Second layer (chocolate mousse). Melt white chocolate over low heat with milk. Add 2 sheets of gelatin previously soaked in cold water (soak for a few minutes until soft).

   Required ingredients:

   • White chocolate: 150 g
   • Milk: 50 ml
   • Gelatin: 7 pieces

3. Whip 300 ml of cream and mix it with the cooled chocolate mixture. Place the second layer on top of the first and refrigerate for an hour.

   Required ingredients:

   • Cream: 600 ml

4. Third layer (berry mousse): thaw the berries, drain about 200 grams of juice into a separate bowl (for the fourth layer). Mix the remaining 300 grams of berries with 4 tablespoons of sugar, add 3 sheets of gelatin previously soaked in cold water. Whip 300 ml of cream and mix with the berries. Layer the third layer and place it in the refrigerator.

   Required ingredients:

   • Frozen raspberries: 500 g
   • Sugar: 7 tablespoons
   • Gelatin: 7 pieces
   • Cream: 600 ml

5. Fourth layer: mix 3 tablespoons of sugar with 200 grams of juice, add 2 sheets of gelatin. Heat the mixture until it becomes homogeneous. When the mixture cools down, pour it evenly over the cake.

   Required ingredients:

   • Sugar: 7 tablespoons
   • Frozen raspberries: 500 g
   • Gelatin: 7 pieces

6. Put in the refrigerator for a few hours.