Bavarian Cream: Soggy Cake Or Sweet Success?

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is often used as a cake filling, but can also be used in cream puffs, banana pudding, or homemade donuts. When used as a cake filling, it is important to work quickly as it does not pipe smoothly. It also needs to be kept in the fridge at all times and taken out right before serving. While it is generally well-liked, some people find it too thick and not sweet enough.

The role of gelatin in Bavarian cream

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert that consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The addition of gelatin is what sets Bavarian cream apart from other custard-based desserts and allows it to be used as a filling for pastries, cakes, and doughnuts.

The process of making Bavarian cream typically involves blooming or softening the gelatin in cold water or milk before adding it to the custard. The custard is made by whisking together egg yolks, sugar, and sometimes salt until smooth, and then slowly incorporating hot milk to create a thick, creamy mixture. The softened gelatin is then stirred into the custard until it melts, and the mixture is allowed to cool. Heavy cream is whipped to medium stiffness and folded into the cooled custard. At this point, the Bavarian cream can be poured into molds, cake layers, or individual serving dishes and chilled until set.

The amount of gelatin used in Bavarian cream can vary depending on the desired thickness and stability of the filling. Some recipes call for unflavored gelatin, while others use powdered gelatin. The gelatin helps the Bavarian cream maintain its shape and texture, especially when used as a filling in baked goods. It also gives the dessert a silky smooth mouthfeel and prevents it from becoming too runny or soggy.

Overall, the role of gelatin in Bavarian cream is crucial to its unique texture and versatility as a dessert component.

How to make Bavarian cream from scratch

Ingredients:

• Gelatin
• Milk
• Egg yolks
• Sugar
• Vanilla extract
• Heavy whipping cream

Method:

• Sprinkle gelatin over cold water in a small bowl and set it aside.
• Add a vanilla pod, sliced in half, to a saucepan with the milk.
• Transfer the saucepan to a cooktop and heat over low to medium heat.
• In a separate bowl, whisk together the egg yolks, sugar, and salt until smooth.
• Pour the hot milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat 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 extract until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• Whip the heavy cream in a separate bowl until it reaches medium stiffness.
• Fold the whipped cream into the cooled custard.
• Immediately pour the mixture into serving dishes or onto cake layers before the gelatin sets.
• Refrigerate for at least 1 hour before serving.

Tips:

• Make the custard ahead of time and refrigerate until needed.
• Completely cover the surface of the custard with plastic wrap before chilling to prevent a skin from forming.
• Whip the cream to stiff peaks for the best results.
• Adjust the amount of sugar or whipped cream to your taste.
• Cook the custard until thickened to ensure the correct consistency.

How to prevent a skin from forming on Bavarian cream

Bavarian cream is a delightful custard-based dessert that can be used as a filling for cakes, pastries, and doughnuts. To prevent a skin from forming on your Bavarian cream, follow these steps:

Completely cover the surface before chilling:

Use plastic wrap to cover the surface of the custard completely. Ensure that the plastic wrap touches the surface of the custard to prevent a skin from forming. This step is important because a skin forming on the custard will not smooth out with whisking and can cause lumps when folding in the whipped cream.

Prepare an ice bath:

Before adding the whipped cream to the custard, it is crucial to cool the custard sufficiently. Prepare an ice bath by combining 2 cups of water and 2 cups of ice in a large bowl. Place the bowl containing the custard on top of the ice bath to bring the temperature down. This step helps prevent the formation of lumps and ensures a smooth texture.

Bloom the gelatin:

For recipes that call for gelatin, it is important to bloom the gelatin properly. Sprinkle the gelatin evenly over a small amount of cold water in a shallow bowl. The gelatin will absorb the water and swell in size over a few minutes. This process usually takes around 5 minutes.

Cool the cream mixture:

Allow the cream mixture, which typically includes the custard, gelatin, and any flavourings, to cool sufficiently before adding the whipped cream. This step helps maintain the proper texture and prevents the mixture from becoming too runny.

Use a piping bag:

When filling pastries, doughnuts, or cupcakes, use a piping bag to pipe the Bavarian cream. This method makes it easier to control the amount of cream and prevents overflowing or mess.

By following these steps, you can effectively prevent a skin from forming on your Bavarian cream and ensure a smooth and creamy texture for your desserts.

How to prevent a cake with Bavarian cream from getting soggy

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is lightened with whipped cream and contains raw eggs. It is a perfect filling for cakes, pies, tarts, cream puffs, or even a spoon.

To prevent a cake with Bavarian cream from getting soggy, there are several steps you can take during the preparation and assembly process:

Prepare the cake layers:

Before you start making the Bavarian cream, bake your cake layers and let them cool completely. You can use any cake recipe that produces a relatively stable cake, such as chocolate, red velvet, or vanilla cake.

Make the Bavarian cream filling:

The key to a stable Bavarian cream is properly thickening it with gelatin. Here are some tips to ensure your Bavarian cream has the right consistency:

• Use fresh gelatin: Make sure to use fresh gelatin. If you open a pack, use what you need, and discard the rest. Old gelatin may not thicken the cream properly.
• Bloom the gelatin: Sprinkle the gelatin over cold water or milk and let it sit for a few minutes to bloom. This step is crucial for activating the gelatin and ensuring it dissolves properly in your cream.
• Cook the custard: Combine milk or cream with egg yolks and sugar, and cook over medium heat until the mixture thickens and coats the back of a spoon. This step cooks the eggs and creates a thick custard base.
• Cool the custard: After adding the gelatin to the custard, let it cool to room temperature before folding in the whipped cream. This prevents the cream from melting and ensures it stays stable.
• Use an ice bath: Prepare an ice bath by combining water and ice in a large bowl. Place the bowl with the custard and gelatin mixture on top of the ice bath to speed up cooling and prevent the cream from getting too soft.
• Fold, don't whisk: When incorporating the whipped cream into the custard, use a folding motion instead of whisking. Folding will help maintain the volume and airy texture of the cream.
• Adjust sugar and cream: If you prefer a sweeter or fluffier filling, you can adjust the amount of sugar or add more whipped cream to taste. Just be careful not to add too much liquid, as it can affect the stability of the cream.

Assemble the cake:

Once your cake layers and Bavarian cream are ready, it's time to assemble the cake:

• Level the cake layers: Cut the cake layers to ensure they are even and flat, making it easier to create a stable stack.
• Simple syrup (optional): Brush the cake layers with a simple syrup (a mixture of water and sugar) to create a moist cake. This step is optional but can enhance the texture of the cake.
• Work quickly: Since Bavarian cream is thickened with gelatin, it can start to set quickly. Have all your layers ready and work fast when assembling the cake.
• Pipe a dam: To prevent the cream from oozing out, pipe a ring of frosting or buttercream along the edge of each cake layer to create a dam that will hold the cream in place.
• Chill the cake: After assembling the cake, chill it in the refrigerator for a few hours or until the cream is set. This will help the cream hold its shape and prevent it from becoming soggy.
• Use fresh fruit: If you're adding fruit to your cake, such as strawberries or blueberries, use fresh fruit instead of frozen. Frozen fruit tends to release more moisture, which can make the cake soggy.
• Stabilize fruit: If you're adding fruit between the layers, cut the fruit into small pieces and fold them into the cream to stabilize them and prevent sliding.
• Chill until serving: Bavarian cream needs to be kept refrigerated at all times. Take the cake out of the fridge just before serving to ensure it stays firm and doesn't get soggy.

By following these tips, you can create a delicious and stable cake with Bavarian cream, enjoying its light and airy texture without worrying about sogginess.

How to decorate a cake with Bavarian cream

Bavarian cream is a great way to decorate and fill a cake. It is a traditional custard, similar to pastry cream but thickened with gelatin. It is lightened with whipped cream and contains raw eggs, although pasteurised eggs can be used instead. It is important to note that Bavarian cream needs to be kept in the fridge at all times when not being served.

Ingredients:

• 3 tablespoons cold water
• 2 1/4 teaspoons gelatin
• 1 1/2 cups half-and-half
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups heavy cream, cold

Steps:

• Sprinkle the gelatin on top of the cold water in a small bowl and set aside.
• Heat the half-and-half to a boil in a saucepan over medium heat. Keep an eye on it so it doesn’t boil over.
• Whisk the egg yolks and sugar together in a medium bowl while the half-and-half is heating up.
• Once the half-and-half has come to a boil, slowly add about half a cup to the egg mixture while whisking constantly.
• Add the remainder of the half-and-half to the egg mixture.
• Pour the mixture back into the pan and cook over medium heat until it reaches 195 degrees Fahrenheit. If there are any lumps, you can strain it at this point.
• Add the bloomed gelatin to the mixture and stir until it melts.
• Pour the mixture into a bowl and place it on top of another bowl filled with ice water to cool it down.
• Place the cold heavy cream and vanilla into a mixing bowl and whip until medium peaks form.
• Take the custard off the ice bath and scrape down the sides.
• Stir about one-sixth of the whipped cream into the egg yolk mixture to lighten it.
• Carefully fold the rest of the whipped cream into the custard until it is fully incorporated.

Now, here are some tips for decorating a cake with Bavarian cream:

• Make sure your cake is completely cooled before adding the Bavarian cream filling.
• Use a spatula to spread the Bavarian cream onto the cake layers.
• Work quickly when assembling the cake as the Bavarian cream is thickened and stabilized with gelatin, so it will begin to set.
• If desired, add a layer of fresh fruit, such as strawberries or blueberries, on top of the Bavarian cream between the cake layers.
• Top the cake with additional berries and/or whipped cream.
• If using a ring mould to assemble the cake, use acetate cake collars as a non-stick layer between the cake and the ring. This will also help to keep the cake moist once the ring is removed.

Frequently asked questions