Red-Currant, Bavarian-Cream Cake
This is a perfect cake for the end of summer, when red currants are plentiful. The tart currants provide a refreshing tang against the sweetness of the Bavarian cream. This simple, never-fail spongecake—one of the most versatile cakes I know—uses no butter, giving it an airy-light texture, ideal for a hot-summer-day dessert. I developed this Bavarian-cream filling because it is gossamer light in contrast to the more conventionally used pastry creams. Although the cake is somewhat time consuming to make, each of the parts is actually quite simple to execute. Also, the cake may be made ahead and frozen in a sealed plastic bag.
The only trick is to chill the Bavarian-cream filling and the currant topping to just the right consistency. If they are too soft, they will run, making the cake unappealingly messy, though still delicious. If they are too set, they will be very difficult to spread. In the end, it’s an impressive and refreshing dessert for which your guests will thank you.
Click here to print or download recipe.
