Hale Groves Tangerine Bavarian Cake

The Hale Groves Team

You will need an 8″ springform pan to make this lighter-than-air Bavarian dessert. Wonderfully cool on the tongue, honey-sweet tangerines with an underlying tanginess make this a delightful, melt-in-the mouth dessert.


6 Hale Groves Honey Tangerines

¼ oz. envelope unflavored gelatin

8 large egg yolks

¼ c. sugar

1 Tbsp. fresh lemon juice

1 c. heavy cream, chilled


  1. Remove side of 8″ springform pan and invert bottom, then reattach side (this makes the Bavarian easier to remove). Lightly oil pan.
  2. Grate enough zest from a tangerine to measure 1 teaspoon, then juice tangerines (you should have 1¼ cups of tangerine juice).
  3. Sprinkle gelatin over ¼ cup tangerine juice in a small bowl and let stand 5 minutes.
  4. Whisk together yolks, sugar, lemon juice, and remaining tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not bring to a boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
  5. Meanwhile, beat cream with zest until soft peaks form. Stir ? of the whipped cream into yolk mixture to lighten, then fold in remaining cream. Spoon into springform pan and chill until set, at least 4 hours and up to 24.

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