Assembling a Bavarian Cake

Appears in

Published 2009

Line the bottom of a springform pan with a sheet of plastic wrap. Place a round of cardboard in the ring and put in the first cake layer. Brush the cake layer with the simple syrup.
Ladle in 1½ cups of the Bavarian cream.
Continue assembling, using the rest of the Bavarian cream to finish the top. Chill for at least 1 hour before applying the mirror.
Combine the jam and puree in a small saucepan and heat just slightly. Add the softened gelatin and stir until smooth. Let cool until warm but not hot and add the kirsch.
Prepare and strain the mirror mixture and pour it over the cold cake.
Rotate the cake so the mirror mixture forms an even coating. Chill to set.
Take the chilled cake out of the springform pan and decorate its sides with cake crumbs or chopped nuts.
To slice the cake, dip a knife in hot water, wipe it dry, and cut the cake into wedges.