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Mango Bavarian Cream Cake – Creamy Delight!

The name is all fancy all right…but this is one dessert that has been on my to do list for a long time. I know this is a lengthy post, but trust me, it is not as complicated as it looks. This cake seems difficult to make, as it has too many components, but once you get yourself organized, get everything you need, its a breeze. This is a dessert that needs some preparation, but the taste is absolutely gourmet!! I have never tasted anything like this. The texture of the Bavarian cream with the syrup soaked cake is mind blowing!! The Bavarian almost tastes like soft serve ice-cream. This was my first full fledged dessert attempt, and yes, it was successful. Yay! I’m so happy :)

The recipe is from the book Dessert University by the former white house chef Roland Mesnier. It is a fabulous book, with very clear and detailed instructions. I followed the recipe to the T and everything turned out fine. I have quoted the recipe from his book. The Mango Bavarian cake was my idea, so I adapted his Orange Bavarian Cake recipe. I have used Mango jelly and chocolate leaves as garnish. You could also top it with fresh fruits.

This cake has two layers, the Mango Bavarian Cream and the sponge cake.

The recipe for the Bavarian cream, the sponge cake (genoise) and Mango jelly follows the cake recipe.

Mango Bavarian Cake
(adapted from Orange Bavarian Cake – Dessert University, Roland Mesnier)


Genoise – 1 recipe
Mango juice – 1 cup (1/2 cup mango puree plus 1/2 cup simple syrup plus 1 tsp lemon juice)
Mango Bavarian – 1 recipe, freshly made and still soft
Mango Jelly – for garnishing, optional (Recipe follows)
Milk Chocolate leaves – for garnishing, optional


  • Trim the top and bottom of the Genoise so that you have a cake layer about 1 inch thick with no browned crust on either side. Trim 1/2 inch from the sides all the way around, so that the layer measures 8 inches across. Place the cake on a rimmed baking sheet.
  • Combine the Mango puree, lemon juice and Simple syrup in a small bowl. Brush most of this syrup over both sides of the cake, soaking it completely. (To turn the cake over without breaking it, slide it onto a cardboard cake circle or the bottom of the cake pan). To check that the cake is soaked through, cut a small plug from the center of the cake with a paring knife. If the cake is still dry, sprinkle on the remaining syrup. Replace the plug (No, you can’t eat that now!!).

  • Line a 10 inch round cake pan with parchment paper. Fill the pan three-fourths full with soft Bavarian. Place the soaked Genoise in the center of the pan (there should be about 1/2 inch between the edge of the cake and the edge of the pan), gently pushing it down so that it is level and fully in contact with the bavarian. Wrap the pan in plastic wrap and freeze it overnight or for up to 3 weeks.

Tip: I made the mistake of not soaking the cake through, as I thought it would become too heavy and would sink into the cream. But surprisingly, the sponge is very light even after soaking it in the syrup. I had to push it down to bring it to level with the cake pan. So make sure you soak the sponge completely in syrup before assembling the cake.

  • To Serve: Remove the cake from the freezer and unwrap it. Run a sharp knife around the edges of the pan. Hold the bottom of the pan over a gas or electric burner for several seconds to loosen the cake from the pan. Invert a serving plate over the top of the pan. Invert the two together, and gently shake to release the cake. Gently peel off the paper. Let the cake defrost on the counter until it reaches room temperature, 2-3 hours. Just before serving, arrange the mango jelly and chocolate leaves on top.

Tip: After inverting, If you cannot get the cake out, lift the cake pan slightly at one end and insert a paring knife and try to gently pull the cake from the pan. This will release the suction between the Bavarian and the pan and the cake will fall right away. This might spoil the appearance of the cake slightly, but its okay! We are not professionals right! We will slowly learn with practice.

Mango Bavarian Cream

(Original recipe source – Dessert University, Roland Mesnier)


Mangoes – 2 large ripe (peeled, pitted and cut into chunks) OR
Mango Puree – 2 cups (I used sweetened Indian Mango Puree, if you use unsweetened, add sugar accordingly)
Sugar – 3 Tbsp or more to taste
Fresh Lemon Juice – 1 Tbsp
Cold Water – 3 Tbsp
Unflavored Gelatin – 1 envelope
Heavy Cream – 1 1/2 cups (chilled)


  • Puree the Mango chunks until smooth. Push the puree through a fine mesh strainer into a bowl to remove any strings. Measure 2 cups of puree into another bowl and stir in the sugar and lemon juice.
  • Pour 1 inch of water in a small saucepan and bring to a bare simmer. Place 3 tbsp of cold water in a small heatproof bowl and sprinkle gelatin on top. Let stand for 1 minute to dissolve. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 secs to 1 minute. Whisk the melted gelatin into the puree, working quickly so that no rubbery strands form. Sieve this puree again using a fine mesh to remove any rubbery strands formed.
  • Whip the heavy cream with an electric mixer until it holds soft peaks. Gently fold the puree into the whipped cream using a rubber spatula. Set aside if you want to use this for the cream cake. Otherwise, proceed to step 5.
  • If you want to make plain Mango Bavarian, pour the whipped cream – puree mixture into a 4-5 cup mold, cover it with plastic wrap, and refrigerate for at least 3 hours or up to 1 day. Or wrap it in plastic wrap and freeze for up to 3 weeks.
  • When you are ready to serve the Bavarian, dip the mold in hot water for 15-20 seconds (30 seconds for a frozen Bavarian). Place the serving platter upside down over the mold, invert the two together, and tap gently to unmold. Serve a refrigerated Bavarian immediately upon unmolding. Allow an unmolded frozen Bavarian to sit outside the refrigerator until defrosted, 3-4 hours, before serving.

TIP: You can also pour the bavarian into individual cups/ramikens and make small desserts.
This is how the Bavarian cream looks before it sets.

Genoise – Vanilla Sponge Cake
(Original recipe source – Dessert University, Roland Mesnier)

Make the Cake a day ahead for this cake.

These are the notes from the author:
In this recipe, take care when you are whipping the eggs to reduce the speed to medium after 5 minutes. Lengthy whipping at high speed will produce large air bubbles in the batter, which will pop during baking and result in a flat, heavy cake. If your Genoise batter looks very fluffy and light and you are afraid that you have over whipped it, tap the cake pan on the counter a couple of times to burst some of the air bubbles before putting it in the oven. Don’t worry if the batter looks heavy, it will still have a lot of little air bubbles that will give it a nice rise in the oven.
Adding butter to genoise batter is optional. Leave it out if you want a lighter cake, that’s lower in fat. If you are going to soak a cake heavily with syrup, use genoise made without butter. The drier genoise will absorb syrup better. Butter in the genoise makes the cake a little heavier but gives it a wonderful buttery taste.

This recipe makes one 2 inch thick cake. This amount of batter can also be baked in a 12 by 16 inch jelly roll pan. If you use the jelly roll pan, you will have a thinner cake that will bake more quickly. Genoise can be wrapped in plastic wrap and then in aluminum foil and frozen for up to 1 month, defrost it overnight in the  refrigerator before using.

Serving Size: Makes one 9 by 2 inch cake
I made the Genoise without the butter, as I drenched the Genoise in syrup for this particular recipe.


Eggs – 4 large (at room temperature)
Sugar – 1/2 cup
All purpose flour – 3/4 cup plus 1 1/2 Tbsp
Salt – a pinch
Pure Vanilla Extract – 1 tsp
Unsalted butter – 4 Tbsp (melted and cooled, OPTIONAL)


  • Preheat oven to 375 degrees. Grease a 9 by 2 inch-deep round cake pan. Line the bottom of the pan with parchment paper, and grease the paper. Dust the pan with flour, tapping out any excess flour.
  • Pour 2 inches of water into a medium saucepan, and bring to a bare simmer. Combine the eggs and sugar in the bowl of an electric mixture fitted with the whisk attachment. Place the bowl over the simmering water and whisk constantly until the egg mixture is just lukewarm to the touch, 86-90 degrees on the instant read thermometer.
  • Return the bowl to the mixer and whisk on high speed for 5 minutes. Then Reduce the speed to medium and whisk until the mixture is completely cool, thick and shiny, another 12 minutes. (I used a hand mixer for this, it takes some effort, but its worth it!)
  • Using a rubber spatula, fold in the flour, salt and vanilla. If you are using the melted butter, spoon about 1 cup of batter into a small mixing bowl and stir in the butter-and- butter mixture back into the large bowl of the batter.
  • Pour the batter into the prepared Pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Remove the pan from the oven and immediately turn the cake out onto a cardboard cake circle/foil circle. Place the  circle on a wire rack and allow the cake to cool completely. When served with mousses, fruit compotes, and fruit salads, genoise is best used the day it is baked. For layered cakes, wrap the genoise in plastic wrap and refrigerate it overnight before using.

(I’m sorry I forgot to click a picture of the sponge, but this is how it looks after it has been trimmed and soaked with Mango juice)

Mango Jelly


Mango Puree – 1 cup
Water – 2 Tbsp
Lemon Juice – 1 tsp
Unflavored Gelatin – 2 tsp


  • Pour 1 inch of water in a small saucepan and bring to a bare simmer. Place 3 tbsp of cold water in a small heatproof bowl and sprinkle gelatin on top. Let stand for 1 minute to dissolve. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 secs to 1 minute. Whisk the melted gelatin into the puree, working quickly so that no rubbery strands form.
  • Push the puree through a fine mesh sieve to remove any rubbery strands. Pour the puree in a flat plate to set, so you can cut the jelly in desired shape after it sets.
  • Let it set in the refrigerator for at least 3-4 hours. Cut into desired shape to decorate the cake. I cut it in small mango shapes.

Chocolate Leaves


Milk Chocolate Chips – 3 Tbsp
Rose Leaves/Any leaf – 6-7


  • Melt the chocolate chips in a bowl until it melts. Wash the leaves and dry them completely.
  • Dip one side of the leaf in the Melted Chocolate (dip the waxy side) and immediately place it in a plate in the freezer. Freeze for about 5 mins. Carefully peel the leaf from the chocolate and freeze again or use immediately. Be very quick to handle the leaves, as they melt upon contact. Repeat the process for any no. of leaves required.
  • These can be used to decorate any cake/dessert.

And now, here is a piece of cake!

Verdict: The cake was absolutely creamy, soft and melt-in-your-mouth delicious. I highly recommend that you make this at home immediately!

I made small individual portions with the left over cream and cake. Supercute…


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