Ingredients

• 50 ml - milk
• 100 g - sugar
• 120 g - melted butter
• 150 g - all - purpose flour
• 30 g - cocoa powder
• 1.5 tsp - baking powder
• Bavarian Mousse
• 200 g - strawberries or 4 tbsp strawberry jam
• 60 g - sugar
• 1/2 tbsp - lemon juice
• 50 ml - water
• 5 g - gelatine
• 150 ml - fresh cream
• Strawberry juice
• 14 g - strawberry
• 100 ml - water
• 50 g - sugar
• Blend together and filter the juice
• For mirror
• 1/2 tsp - lemon juice
• 1/2 tbsp - water
• 3/4 tbsp - gelatine powder
• A few drop - red food colour

How to Make Strawberry Bavarian

• Mix the flour, baking powder and cocoa powder.
• Melt butter, add in sugar, then slowly mix flour and milk in steps till is uniformly mixed and required consistency is obtained.
• Pour the batter in greased 18 cm baking pan and bake in preheated oven at 180 degree C for about 30 to 40 mins till tooth pick inserted comes out clean.
• Let the cake cool, to room temperature.
• Bavarian Mousse:
• Put strawberry, sugar, lemon juice in blender and blend until smooth. Filter the smoothie and cool to room temperature.
• Melt gelatine in warm water.
• Then sieve in gelatine into the smoothie, quickly.
• Next whip cream until light and fluffy (single peaks are formed). Slowly incorporate cream to the strawberry smoothie till it is uniformly mixed.
• Then place the bowl over the bowl of ice water, till the liquid gets viscous.
• Assembling:
• Use a detachable cake pan and place cling foil to the inside sides of the cake pan.
• Then place cooled chocolate cake and press with fingers so that cakes sits well on the bottom.
• As soon the mousse mixture gets viscous pour into the cake pan. Let it set in refrigerator for about 4 hrs.
• Once mousse sets next prepare the strawberry jelly or mirror part.
• Strawberry juice:
• Blend together and filter the juice
• For mirror:
• In a small bowl pour lemon juice and water, sprinkle gelatine over the mixture and let it aside till soft.
• Next pour strawberry juice in a sauce pan and bring to simmer and pour the juice to gelatine mixture. Stir till gelatine melts, next add food colour.
• Then place the bowl over bowl of ice water till the liquid becomes syrupy.
• When it just beings to thicken pour it over the top of the cake and refrigerate until set.
• After the cake sets un-mould the cake pan, remove the cling foil and serve the cake cold.
• Recipe Courtesy: A Pinch Of Love