Description
Snowy Bavarian Bliss Cake is an elegant European-inspired dessert featuring a soft vanilla cake layered with creamy Bavarian custard, topped with fluffy whipped cream and a snowy finish of shredded coconut or white chocolate shavings. Perfect for winter celebrations, this cake delivers a delicate balance of lightness and rich flavor.
Ingredients
Scale
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Bavarian cream filling:
- 1 ½ teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Shredded coconut or white chocolate shavings (optional, for the “snowy” effect)
Instructions
- Make the cake: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Whisk together the flour, baking powder, and salt in a bowl. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients alternated with milk to the wet mixture, starting and ending with flour, mixing until just combined. Divide the batter evenly between the prepared pans and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Bavarian cream: Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes. Heat the whole milk in a saucepan just until steaming but not boiling. In a separate bowl, whisk together the egg yolks and sugar until light and pale. Slowly pour the hot milk into the egg yolks while whisking constantly to temper. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens enough to coat the back of a spoon and reaches about 170°F. Remove from heat and stir in the bloomed gelatin and vanilla extract. Allow the mixture to cool to room temperature. Once cooled, gently fold in the whipped heavy cream. Chill the Bavarian cream for about 30 minutes until it’s slightly thickened but still spreadable.
- Assemble the cake: Place one cake layer on your serving plate. Spread the Bavarian cream evenly over this layer. Top with the second cake layer and gently press down to adhere.
- Make the topping: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Frost the top and sides of the assembled cake with this whipped cream. For a beautiful, snowy effect, sprinkle the cake with shredded coconut or white chocolate shavings as desired. Chill the completed cake for at least 1 hour before serving to allow flavors to meld and the cream to set.
Notes
- This cake is perfect for winter celebrations and special occasions.
- It can be prepared a day in advance to enhance flavor.
- Bavarian cream provides a light custardy layer that contrasts with the moist vanilla cake.
- Use room temperature ingredients for better mixing results.
- Ensure not to overbake the cake for a tender crumb.
- Chilling time is essential for the cream to set well.
