Honey & Citrus Bavarian Cream

Roy Bashara

1 hour + 4 hours refrigeration

8 x 10-inch / 25 x 20-cm pan or Ø 6-inch / 16-cm Kugelhopf bundt pan

Bavarian cream with citrus topping on white plate

Photo by Noam Preisman, Styling by Einav Raichner

Photo by Noam Preisman, Styling by Einav Raichner

“I ate Bavarian cream at Mi va Mi restaurant 40 years ago, and to this day I remember the cloud in my mouth,” says Yuval Ziv, owner of Broitman Bread in Eilat. He asked his pastry chef Roy Bashara to develop this recipe. Roy “had never eaten Bavarian cream before, but I described to him the memory etched in my mind, of the airy texture in my mouth.” Their interpretation includes local honey from Porat farm in Ein Yahav and citron liqueur from Pini Gorelik, a client from Yuval’s days running a diving club. This recipe can be made the day in advance.

Asif asked chefs around the country for their modern interpretation of the nostalgic Bavarian cream dessert that was popular in Israel in the 1980s. Explore all of the recipes here


  • 1 tablespoon (10 grams) gelatin
  • ¾ cup (180 ml) milk
  • 2 eggs, separated
  • ½ tablespoon (6 grams) sugar
  • ½ tablespoon (5 grams) citrus liqueur or brandy
  • About 2 tablespoons (30 grams) candied orange peels, finely chopped
  • 1 heaping tablespoon (50 grams) honey
  • ¼ cup (50 grams) sugar
  • 2 cups (500 ml) heavy cream
  • ½ teaspoon of pure vanilla extract or paste
  • For serving: 
  • Candied orange peel
  • Honey


  1. Heat the gelatin and milk in a pot over a low-medium heat, until the gelatin dissolves. Make sure that the milk does not come to a boil, or the gelatin will lose its properties. Remove from the heat.
  2. Place the egg yolks, ½ tablespoon sugar, brandy, orange peel and honey in a bowl and beat well. Gradually and while continuously beating, pour the milk and gelatin mixture.
  3. Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment to soft peaks. Start at a low speed and gradually increase it. Gradually and while continuously beating, add ¼ cup of sugar, whipping the whites to stiff peaks. Set aside.
  4. In a separate bowl, whip the heavy cream and vanilla in the stand mixer with the whisk attachment. Start at low speed and increase to medium speed, until the cream reaches the texture of thick yogurt. Stop. Gradually and while gently mixing, pour in the milk mixture.
  5. Fold in the whipped egg whites, and pour into a pan. Cover and refrigerate for at least 4 hours.
  6. If using a Kugelhopf cake pan: to release the cream, dip the pan in a boiling water bath for 5 seconds, before turning it over onto a serving plate.
  7. Served with runny honey (or honey diluted in a little boiling water) and sprinkle candied orange peels on top.

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