Sheet Cake Twist: Bavarian Cream Filling

Bavarian cream is a versatile dessert that can be used as a filling for cakes, pies, tarts, cream puffs, donuts, and cupcakes. It can also be used as a frosting or enjoyed as a standalone dessert. The cream is typically made with a combination of egg yolks, sugar, milk, gelatin, and heavy cream, resulting in a light and fluffy texture. When used as a filling for cakes, it is important to work quickly as the cream is thickened and stabilized with gelatin. Additionally, Bavarian cream should be served fresh and refrigerated at all times when not being served.

What is Bavarian cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a traditional French custard dessert. It is made by thickening milk with eggs and adding gelatin or isinglass to the mixture, which is then folded with whipped cream. The dessert is then chilled in a mould and unmoulded before serving.

Bavarian cream is believed to have originated in the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. The dessert may have been named for the princely family or for the region of Bavaria more generally.

Bavarian cream is typically served chilled in stemmed wine glasses or decorative moulds. It can also be used as a filling for pastries, cakes, pies, tarts, cream puffs, and doughnuts. In the United States, it is common to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse.

The dessert is light and subtly sweet, with a creamy texture. It is easy to prepare and can be made ahead of time, as it can be stored in the refrigerator for up to five days or frozen for up to three months.

To make Bavarian cream, gelatin is first sprinkled over water (or milk) in a small bowl and set aside. Vanilla is added to milk in a saucepan and scalded over low to medium heat. Sugar and eggs are whisked together in a separate bowl, and a small amount of the scalded milk is slowly incorporated to temper the eggs. The remaining milk is then added, and the mixture is returned to the saucepan and cooked over low to medium heat until it thickens and coats the back of a spoon. The gelatin mixture is added to the custard and whisked until fully incorporated. The custard is then chilled until thickened but not yet set. Meanwhile, cold whipping cream is whipped until soft peaks form. Finally, the whipped cream is gently folded into the chilled custard.

How to make Bavarian cream

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a classic German dessert, with French origins. It can be served chilled as a standalone dessert or used in various pastries, cakes, and other baked goods. Here is a step-by-step guide on how to make Bavarian cream:

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 3 tablespoons cold water
• 1 1/2 cups half-and-half
• 1/4 cup plus 1 tablespoon sugar
• 1 1/2 cups heavy cream, cold
• Egg yolks
• Salt
• Milk

Method:

• Stir together cold water and gelatin in a small bowl and set aside to soften.
• Whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
• Bring milk to a boil in a medium saucepan.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
• Strain the custard into a large bowl.
• Stir in the softened gelatin and vanilla until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• Whip heavy cream in a mixing bowl to medium stiffness.
• Fold the whipped cream into the cooled custard.
• Immediately pour the Bavarian cream into parfait glasses, molds, or onto cake layers before the gelatin sets.
• Refrigerate for at least 1 hour before serving.

Tips:

• If using Bavarian cream as a cake filling, use a spatula to spread it onto the cake layers, ensuring the cake is completely cooled before filling.
• For a fruit twist, add a layer of strawberries or raspberries on top of the Bavarian cream between the cake layers.
• When folding the whipped cream into the custard mixture, do not whisk, as this will result in a runny consistency.
• Prepare an ice bath before starting—2 cups of water and 2 cups of ice in a large bowl. Place the bowl with the gelatin and cream mixture on top of the ice bath to bring the temperature down before adding the whipped cream.
• The colour of the Bavarian cream will vary depending on the colour of the egg yolks, ranging from light white to darker yellow.
• For the best flavour, use homemade vanilla extract.
• Be sure to read the directions for blooming gelatin, as different brands may have varying instructions.

How to use Bavarian cream in a sheet cake

Bavarian cream is a versatile dessert that can be used in many ways, including as a sheet cake filling. Here is a step-by-step guide on how to use Bavarian cream in a sheet cake:

Ingredients

You will need the following ingredients to make Bavarian cream:

• Milk
• Heavy whipping cream
• Egg yolks
• Sugar
• Vanilla extract
• Unflavoured gelatin

Preparing the Bavarian Cream

Before you start making the Bavarian cream, it is important to prepare all the ingredients and tools needed. Here are the steps to prepare the Bavarian cream:

• Start by blooming the gelatin. Place the desired amount of cold water or milk in a small heatproof bowl and sprinkle the gelatin on top. Set it aside to bloom while you prepare the custard.
• Create a double boiler by filling a medium saucepan a quarter of the way with water and gently simmering it without boiling.
• In a heatproof metal bowl that fits on top of the double boiler, whisk the egg yolks and sugar until the mixture becomes thick and light yellow in colour.
• In a separate small saucepan, scald the desired amount of milk.
• Slowly pour the warm milk and vanilla extract into the egg yolk mixture, whisking constantly to combine the ingredients.
• Place the bowl containing the milk and egg mixture on top of the lightly simmering pot of water. Gently cook the mixture, stirring continually with a rubber spatula, until it thickens. This should take around 10-12 minutes.
• The custard is ready when it thickens enough to coat the back of the spatula without excessive dripping.
• Immediately remove the custard from the heat and pour it through a strainer into a clean bowl to remove any cooked egg pieces.
• After straining the custard, gently melt the bloomed gelatin by heating it in the microwave for a few seconds until it becomes liquid.
• Stir the gelatin mixture into the hot custard until it is fully incorporated.
• Cool the custard in the refrigerator, stirring occasionally, until it is still soft and beginning to set. This should take around 30-40 minutes. Do not let it solidify, as you will need to fold in the whipped cream later.
• While the custard is cooling, prepare the whipped cream by whisking the cold heavy whipping cream until soft peaks form. Do not overwhip, as you want a softer mixture that can be easily folded into the chilled custard.
• Gently fold the whipped cream into the custard until it is completely incorporated. There should not be any large masses of whipped cream remaining.

Using Bavarian Cream in a Sheet Cake

Once you have prepared the Bavarian cream, you can use it as a filling for your sheet cake. Here are some tips on how to use it:

• Make sure your sheet cake is completely cooled before you fill it with Bavarian cream.
• If you want to add a fruity touch to your cake, you can add a layer of strawberries or raspberries on top of the Bavarian cream between the cake layers.
• You can also add a layer of ganache on top of the Bavarian cream for an extra indulgent touch.
• Work quickly when filling and assembling the cake, as the Bavarian cream will start to set and become firmer due to the gelatin.
• If you want to pipe the Bavarian cream into the cake, consider using a piping bag for better control and a neater finish.
• If your sheet cake has multiple layers, you can adjust the amount of Bavarian cream used accordingly. For example, if using three cake rounds, you will have two layers of Bavarian cream, and if using four cake rounds, you will have three layers of cream.
• If your sheet cake has exposed sides, consider using a metal cake ring and pliable acetate cake collars to build the layers neatly and contain the Bavarian cream while it sets.

By following these steps and tips, you can create a delicious sheet cake with Bavarian cream filling. Enjoy your sweet treat!

How to store Bavarian cream

Bavarian cream is a custard-based dessert that needs to be stored in the refrigerator or freezer to keep it chilled. Here is a detailed guide on how to store your Bavarian cream:

Storing Bavarian Cream in the Refrigerator:

• Prepare the Bavarian cream according to your recipe.
• Spoon or pour the cream into a food-safe glass bowl.
• Allow the cream to cool slightly.
• Cover the bowl with plastic wrap by placing it directly on top of the cream. Gently press down to ensure the wrap is in direct contact with the cream, preventing a skin from forming.
• Place a lid on the bowl and store it in the refrigerator.
• Consume within 48 hours for optimal freshness and quality.

Storing Bavarian Cream in the Freezer:

• Prepare the Bavarian cream according to your recipe.
• Pour the cream into a freezer-safe mold or food-safe freezer container.
• If using a mold, tightly wrap the entire mold with plastic wrap.
• Freeze the Bavarian cream quickly, before it has firmly set. Freezing it before it sets will result in a firmer texture after thawing.
• Store the cream in the freezer for up to 2 months.
• To thaw, either place it in the refrigerator overnight or let it sit at room temperature until it reaches a soft, serve-able consistency.

Additional Tips:

• Bavarian cream has a short shelf life, so it is best to make it as close to when you plan to use it as possible.
• If you plan to use it as a cake filling, ensure your cake is completely cooled before adding the Bavarian cream.
• When thawing frozen Bavarian cream, it will turn to liquid. Therefore, it is best to serve it frozen once thawed.

Flavour variations of Bavarian cream

Bavarian cream is a versatile dessert that can be easily modified to create different flavours. Here are some flavour variations you can try:

Coffee Bavarian Cream

Add 1 to 2 tablespoons of instant coffee granules to the custard to make a coffee-flavoured Bavarian cream. Adjust the amount of coffee to your taste preference. This variation is perfect for coffee lovers who want an extra caffeine kick in their dessert.

Chocolate Bavarian Cream

For chocolate lovers, add 2 tablespoons of cocoa powder to the custard and stir until dissolved while cooking the custard. This will give your Bavarian cream a rich and indulgent chocolate flavour.

Fruit-flavoured Bavarian Cream

Get creative and experiment with different fruit purees to replace up to 3/4 cup of milk in the custard. You can also add freeze-dried fruit powder for a more subtle flavour. Just be cautious when using fruits like kiwi, as they can interfere with the gelatin's ability to set.

Butterscotch Bavarian Cream

For a twist on the classic flavour, replace the white sugar in the recipe with dark brown sugar or muscovado sugar. This will give your Bavarian cream a deep, caramelised butterscotch taste.

Tea-infused Bavarian Cream

Infuse the milk with tea by steeping your choice of tea in hot milk. Use this strongly infused milk to make the custard base. This variation is perfect for those who enjoy the subtle flavours of tea and want to explore unique combinations.

Frequently asked questions