Making a Bavarian cream cake involves several steps, including preparing the Bavarian cream filling, baking the cake layers, and assembling the cake. Here's a basic recipe to guide you through the process:
Ingredients for the Bavarian cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons gelatin
- 3 tablespoons cold water
- 1 1/2 cups heavy cream
Ingredients for the cake layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions:
Bavarian Cream Filling:
- In a medium saucepan, heat the milk over medium heat until it's steaming (but not boiling).
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the steaming milk into the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and comes to a gentle boil.
- Remove from heat, stir in the vanilla extract, and let it cool to room temperature.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for a few minutes until it softens.
- Microwave the softened gelatin for about 10 seconds until it becomes liquid (be careful not to overheat).
- Stir the gelatin into the cooled custard mixture until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the custard mixture until you get a smooth, creamy texture.
- Cover and refrigerate the Bavarian cream filling until it thickens and is ready for assembly.
Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Assembling the Bavarian Cream Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of the Bavarian cream filling over the cake layer.
- Carefully place the second cake layer on top of the cream filling.
- If desired, you can add a thin layer of whipped cream or frosting on top of the second layer before adding the final layer of Bavarian cream.
- Once the layers are assembled, cover the entire cake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Decorate the top of the cake with whipped cream, fresh berries, or chocolate shavings before serving.
Enjoy your delicious homemade Bavarian cream cake! Keep any leftovers refrigerated.