How to Make Bavarian Cream Cake: A Slice of Heaven

Bavarian cream cake, oh my! Just the name itself evokes a sense of elegance and indulgence. This dessert, with its creamy, airy texture and delicate sweetness, is like a little piece of heaven on a plate. It might seem intimidating to make at home, but I promise you, it’s totally achievable, even for beginner bakers.

This article will guide you through each step of creating this show-stopping dessert, from understanding the ingredients to achieving that picture-perfect finish. And trust me, once you taste the delightful combination of fluffy cake, velvety Bavarian cream, and shimmering fruit glaze, you’ll be making this recipe again and again.

Unveiling the Secrets of Bavarian Cream Cake

Before we dive into the recipe, let’s take a moment to appreciate the history and allure of this exquisite dessert. Bavarian cream, also known as crème bavaroise, originated in France (surprising, right?). It’s believed to have been created in the 18th century, possibly by a chef inspired by the culinary traditions of Bavaria, Germany.

The magic of Bavarian cream lies in its unique composition. It’s a custard made with milk, sugar, eggs, and gelatin, lightened with whipped cream for a cloud-like texture. When used as a filling for cakes, it creates a delightful contrast of textures and flavors that’s simply irresistible.

Ingredients You’ll Need

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk

For the Bavarian Cream:

• 1 1/4 cups (300ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 2 teaspoons unflavored gelatin
• 1/4 cup (60ml) cold water
• 1 cup (240ml) whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the Glaze (optional):

• 1/2 cup (60g) fruit preserves (apricot, strawberry, or your favorite)
• 1 tablespoon water

Special Equipment:

• 9-inch springform pan
• Stand mixer or hand mixer
• Medium saucepan
• Heatproof bowl
• Whisk

Let’s Get Baking!

Making the Cake:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Creating the Bavarian Cream:

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
2. Heat Milk and Cream: In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it just comes to a simmer. Remove from heat.
3. Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks.
4. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Add Gelatin and Vanilla: Remove from heat and stir in the bloomed gelatin until completely dissolved. Stir in the vanilla extract.
6. Cool the Custard: Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl in an ice bath and stir occasionally until the custard has cooled completely, about 30 minutes.
7. Whip the Cream: In a separate bowl, whip the remaining heavy cream to stiff peaks.
8. Fold in Whipped Cream: Gently fold the whipped cream into the cooled custard until fully incorporated.

Assembling the Bavarian Cream Cake:

1. Slice the Cake: Once the cake is completely cool, use a serrated knife to carefully slice it horizontally into two even layers.
2. Fill and Frost: Place one cake layer on a serving plate. Pour the Bavarian cream over the cake layer, spreading it evenly. Top with the second cake layer.
3. Glaze (Optional): In a small saucepan, combine the fruit preserves and water. Heat over low heat, stirring constantly, until melted and smooth. Strain the glaze through a fine-mesh sieve to remove any fruit pieces. Let cool slightly before brushing over the top of the cake.

Tips for Bavarian Cream Cake Success

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps them emulsify better, resulting in a smoother batter.
• Don’t Overmix: Overmixing the cake batter can develop gluten, leading to a tough cake. Mix just until the ingredients are combined.
• Control the Heat: When cooking the custard, keep the heat low and stir constantly to prevent scorching.
• Patience is Key: Allow ample time for the cake and custard to cool completely before assembling. Otherwise, the Bavarian cream might melt and the cake could become soggy.

FAQs: Your Bavarian Cream Cake Questions Answered

Q: Can I use a different type of pan?

A: While a springform pan is recommended, you can use a 9-inch round cake pan. Just make sure to line the bottom with parchment paper for easy removal.

Q: Can I make the Bavarian cream ahead of time?

A: Absolutely! You can make the Bavarian cream up to 24 hours in advance. Keep it covered in the refrigerator until ready to use.

Q: How do I store leftover Bavarian cream cake?

A: Store the cake in an airtight container in the refrigerator for up to 3 days.