Filling A Cake With Bavarian Cream: A Step-By-Step Guide

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a versatile dessert that can be used as a cake filling, in cream puffs, or as a topping for cobbler. It is light and fluffy and can be made with just a few simple steps. However, it needs to be prepared and served fresh as it does not keep well in the fridge or freezer. When making a cake with Bavarian cream filling, it is important to work quickly as the cream is thickened and stabilized with gelatin.

Preparing the cake layers

Start by preheating your oven to 350°F. Line a half baking sheet or three 8-inch round cake pans with parchment paper or silicone mats. If using cake pans, lightly grease the sides with cooking spray and dust with flour. This preparation ensures your cake layers bake evenly and don't stick to the pans.

For a three-layer cake, you will need to prepare your cake batter and spread it evenly into the three pans. Alternatively, you can bake the batter in a single pan and cut it into three equal layers after it has cooled. If you want a taller cake, you can prepare four cake layers instead.

Bake your cake layers according to your chosen recipe. For a moist and fluffy cake, use a recipe that includes butter, eggs, flour, baking powder, milk, and vanilla extract. Adjust the baking time based on the number of layers you are creating. For a standard 8-inch layer, bake for 19-22 minutes or until a toothpick inserted into the centre comes out clean.

Once your cake layers are baked, let them cool completely before removing them from the pans. This step is crucial, as removing the layers from the pans while they are still warm can cause them to break or crumble. Place the cooled layers on a wire rack or a flat surface to prepare them for filling.

If your cake layers have formed a dome, use a long serrated knife to carefully trim the tops to create a flat surface. This step is important, especially if you want a neat and uniform look for your finished cake. Leveling the layers will also ensure that your Bavarian cream filling is distributed evenly.

Before assembling your cake, you can brush the layers with a simple syrup (optional) to add extra moisture and flavour. This step is entirely up to your preference and the recipe you are following.

Now you are ready to start assembling your cake! Place the first layer on a serving plate or cake stand. If desired, you can use a cake ring and acetate cake collars to build and contain the layers neatly. Spread a generous amount of Bavarian cream filling over the first layer, creating an even layer.

If you are adding fresh berries, place them on top of the cream, spreading them evenly. You can use blueberries, raspberries, or any berries of your choice. Repeat this process with the remaining layers, ending with a cake layer on top.

Finally, top the cake with more berries and pipe some whipped cream flowers or decorations. Refrigerate your cake for up to three days before serving. Enjoy your delicious creation!

Making the Bavarian cream filling

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is airy, light, and creamy, and can be used as a cake filling, in cream puffs, or even as a stand-alone dessert.

Ingredients

You will need the following ingredients to make the Bavarian cream filling:

• 1 ½ teaspoons of powdered gelatin
• 1 ½ tablespoons of milk (whole is best)
• 1 ¼ cups of heavy whipping cream, separated
• 1 teaspoon of pure vanilla extract (not imitation)
• 2-3 egg yolks
• ¼ cup plus 1 tablespoon of sugar

Method

• Start by blooming the gelatin. Sprinkle the gelatin over the milk in a small bowl and whisk to combine. Set this aside.
• In a separate bowl, vigorously whisk the egg yolks and sugar for about 30 seconds until slightly frothy.
• In a small saucepan, heat ¾ cup of heavy cream and vanilla over medium-low heat, stirring frequently, until small bubbles begin to form. Turn down the heat to low.
• Temper the eggs by slowly pouring the milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
• Return the egg and milk mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened. It should be thick enough to coat the back of a spoon.
• Once the custard has thickened, pour the bloomed gelatin into it and stir until the gelatin has fully dissolved.
• Remove the custard from the heat and allow it to cool to room temperature. You can place it in the refrigerator, uncovered, stirring occasionally, until it is chilled and beginning to set.
• While the custard is cooling, prepare the whipped cream by whisking the remaining ½ cup of heavy cream until stiff peaks form.
• Once the custard is chilled, gently fold in the whipped cream until fully incorporated. Be careful not to overmix, as this can cause the mixture to become runny.
• Your Bavarian cream filling is now ready to be used! If you are using it as a cake filling, be sure to build a dam by piping a ring of frosting along the edge of the cake first.

Tips

• Make the custard ahead of time and chill it in the refrigerator before using it.
• 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 texture and stability.
• Adjust the sugar or whipped cream to your taste preferences.
• Cook the custard until it has thickened and can coat the back of a spoon.

Assembling the cake

Prepare the Cake Layers

Before you begin assembling, you should have your cake layers baked and cooled. The number of layers will depend on your preference and the size of your cake. For a taller cake, you may want to bake three or four layers. If you're using multiple layers, it's a good idea to level them with a cake leveller or a long serrated knife to ensure they're even.

Make the Bavarian Cream Filling

The full process of making Bavarian cream can be quite involved, but the basic steps are as follows:

• Bloom the gelatin by sprinkling it over milk or cold water in a small bowl and set it aside.
• Whisk together egg yolks, sugar, and a pinch of salt in a medium bowl until slightly frothy.
• Heat milk or cream in a saucepan until just boiling, then slowly pour it into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
• Remove from the heat and stir in the bloomed gelatin until it melts.
• Allow the mixture to cool, then chill it in the refrigerator for at least two hours.
• Once chilled, whisk the custard to fluff it up.
• In a separate bowl, whip heavy cream until stiff peaks form.
• Gently fold the whipped cream into the custard until well combined.

Assemble the Cake

Now for the fun part! Here's how to put it all together:

• Place one layer of your cake on a serving plate or cake stand.
• Spread a generous amount of Bavarian cream over the first layer. If using multiple cream layers, divide the cream evenly between the layers.
• If desired, add a layer of fresh fruit, such as blueberries, raspberries, or strawberries, on top of the cream.
• Repeat the above steps, alternating between cake layers, cream, and fruit, ending with a cake layer on top.
• If you're using a ring mould, gently slide the second acetate collar between the first acetate layer and the cake ring to extend the border if your cake is tall.
• Top the cake with your choice of frosting, such as ganache, buttercream, or additional whipped cream.
• Chill the assembled cake in the refrigerator for at least two hours before serving.

Your Bavarian cream-filled cake is now ready to be enjoyed!

Topping with berries and whipped cream

Topping your Bavarian cream cake with berries and whipped cream is a great way to add a pop of colour and a touch of freshness to your dessert. Here's a step-by-step guide to help you achieve the perfect finish:

Preparing the Berries:

• Wash and dry your chosen berries. You can use a single type of berry or a mix of different varieties such as blueberries, raspberries, blackberries, or strawberries.
• If you want to get creative, you can even make a berry sauce or compote to drizzle over the cake. Simply cook your berries with a little sugar and water until they break down, then strain the mixture to create a smooth sauce.

Preparing the Whipped Cream:

• For the whipped cream, you'll need heavy whipping cream, chilled in the refrigerator until very cold.
• You can use a stand mixer, hand mixer, or a whisk to beat the cream. If using a stand mixer or hand mixer, start at a slow speed and gradually increase to medium-high as the cream thickens.
• Beat the cream until soft peaks form. This means that when you lift the beaters, the cream will form peaks that curl slightly at the tip. Be careful not to overbeat, as this can cause the cream to become lumpy or turn into butter.
• If you'd like to sweeten your whipped cream, you can add a teaspoon of vanilla extract or a tablespoon of powdered sugar while beating.

Assembling the Cake:

• Once your cake layers are ready and your Bavarian cream has set, it's time to assemble!
• Place your first cake layer on a serving plate or cake stand.
• Spread a generous amount of Bavarian cream over the cake layer, making sure to leave a slight border around the edge.
• Top the cream with a layer of berries. You can use whole berries or slice them if they are larger, such as strawberries.
• Repeat this process with the remaining cake layers, cream, and berries, ending with a cake layer on top.
• Finally, pipe or spread whipped cream on top of the cake. You can create swirls, rosettes, or any pattern you like.
• Garnish the cake with additional berries and perhaps some mint leaves for a pop of colour.

Your Bavarian cream cake with berries and whipped cream is now ready to be served! This cake is best served fresh, so enjoy it within a few hours of assembling.

Storing and serving the cake

Storing and serving a cake filled with Bavarian cream requires some care and attention to ensure it stays in good condition and tastes delicious. Here are some detailed tips and instructions for storing and serving your cake:

Storing the Cake:

• Make sure your cake is completely cooled before filling it with Bavarian cream.
• Prepare the Bavarian cream in advance and chill it in the refrigerator until it is ready to use.
• If you are making the Bavarian cream ahead of time, ensure it is well covered. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
• Keep the cake refrigerated until you are ready to serve it.

Serving the Cake:

• If your cake has multiple layers, you can use a piping bag to pipe the Bavarian cream between the layers.
• Use a spatula to spread the Bavarian cream evenly.
• For a decorative touch, add a layer of fresh fruit, such as strawberries, raspberries, or blueberries, on top of the Bavarian cream between the cake layers.
• If desired, create a dam by piping a ring of frosting along the edge of the cake layer before filling it with Bavarian cream to prevent leakage.
• Once the cake is assembled, refrigerate it for at least 2 hours before serving to allow the filling to set.
• If you wish to add a glaze or topping, such as ganache or chocolate shavings, do so after the cake has chilled and set.
• Serve the cake chilled. Enjoy your delicious creation!

Frequently asked questions