Bavarian Cake: A Sweet German Delight

Bavarian cream, also known as crème bavaroise or simply bavarois, is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The dessert is light and airy, with a texture similar to mousse. It can be served on its own or used as a filling for cakes, pastries, and doughnuts.

What is a Bavarian cake's texture?

A Bavarian cake is a light and airy dessert that sits somewhere between a pie and a cheesecake. Its texture is creamy and fluffy, making it perfect for those who find cheesecakes too dense.

The texture of the Bavarian cake is largely due to its key ingredient—Bavarian cream, also known as crème bavaroise or simply bavarois. This is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The gelatin or isinglass is essential to giving the dessert its characteristic texture, stabilising the mixture and giving it a just-firm, yet velvety texture.

The custard base of the Bavarian cream is lightened with whipped cream, resulting in a creamy texture that is similar to a mousse. The cream is then typically set in a cold mould and unmoulded for serving.

The texture of the Bavarian cake is also influenced by its crumbly, biscuit-based crust, which provides a crunchy contrast to the creamy filling. This crust is typically made with sweet biscuits such as Marie, Nice, or chocolate ripple biscuits, bound together with melted butter.

Overall, the texture of a Bavarian cake is light, creamy, and airy, with a crunchy base that adds a satisfying contrast in mouthfeel.

What is the history of the Bavarian cake?

The history of the Bavarian cake is a little uncertain. Some sources claim that it was invented by a French chef named Carême, possibly for a Bavarian client. However, others suggest that it may have originated in Switzerland or Germany, and that French chefs learned the recipe through their employment by Bavarian royalty.

Regardless of its exact origins, Bavarian cream, or 'crème bavaroise', is a classic French dessert. It was named in the early 19th century for Bavaria, or perhaps for a particularly distinguished visiting Bavarian. Its origin is believed to date back to 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.

Bavarian cream is an egg-based cooked custard, made by thickening milk with eggs, and adding gelatin or isinglass. Whipped cream is then folded into the mixture, which is then chilled in a mould until firm, before being turned out onto a serving plate.

In the United States, Bavarian creams first appeared in cookbooks in the late 19th century, and their popularity peaked in the 1930s. They are often served directly from the bowl they have been chilled in, in an informal style.

What are the ingredients of a Bavarian cake?

A Bavarian cake is a rich, creamy dessert that is believed to have originated in France and typically consists of cake layers and a Bavarian cream filling. The cream itself is made by combining a custard or cream base with a setting agent like gelatin, resulting in a firm yet mousse-like consistency.

The ingredients for a traditional Bavarian cake typically include:

• Eggs, separated into yolks and whites
• Powdered/sheet gelatin
• Vanilla extract
• Heavy/whipping cream
• Sugar (optional)
• Fruit (e.g. strawberries, blueberries, raspberries)

Additionally, a simple syrup made from water and sugar is often used to brush the cake layers for added moisture.

For the cake layers, a stable cake recipe is recommended, such as a yellow cake, chocolate cake, red velvet cake, or vanilla cake.

Some variations and additional ingredients for a Bavarian cake include:

• Marie biscuits or sweet plain biscuits for the base
• Butter
• Milk
• White/pink marshmallows
• Milk/dark chocolate
• Cream cheese
• Fruit coulis (e.g. strawberry, blueberry)
• White chocolate ganache/frosting

How do you make a Bavarian cake?

A Bavarian cake is a rich, creamy dessert that can be served on its own or used as a filling for cakes, pastries, and doughnuts. It is typically made with an egg-basedsection custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.

Ingredients:

• Eggs
• Powdered gelatin
• Vanilla extract
• Heavy whipping cream
• Sugar
• Fresh fruit of your choice (optional)
• Cake layers of your choice (chocolate, red velvet, or vanilla)

Step 1: Prepare the Cake Layers:

If you are making the cake layers from scratch, here is a basic recipe you can follow:

• Preheat your oven to 350°F.
• Grease and flour three 8-inch round cake baking pans.
• In a stand mixer, beat together butter and sugar until fluffy.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla extract and mix until combined.
• In a separate bowl, sift together flour, salt, and baking powder.
• Add half of the milk to the batter and mix, followed by half of the flour mixture. Repeat with the remaining milk and flour, being careful not to overmix.
• Divide the batter evenly between the three pans.
• Bake for 19-22 minutes or until a toothpick inserted into the centre comes out clean.
• Allow the cake layers to cool completely before proceeding.

Step 2: Make the Bavarian Cream Filling:

• In a small bowl, sprinkle gelatin over cold water and set aside to bloom.
• In a medium bowl, whisk together egg yolks and sugar until pale and frothy.
• In a separate bowl, beat egg whites until stiff peaks form.
• In another bowl, whip heavy cream until stiff peaks form.
• Gently heat the gelatin until it turns into a liquid.
• Add the gelatin to the egg yolk mixture and mix well.
• Gently fold in the whipped cream and egg whites.
• Add vanilla extract and combine.

Step 3: Assemble the Cake:

• If needed, cut the cake layers to level them.
• Brush the cake layers with a simple syrup (optional, but it will make the cake more moist).
• Place the first layer on a plate or cake stand.
• Spread a generous amount of Bavarian cream over the first layer.
• Top with fresh fruit of your choice (such as blueberries, raspberries, or strawberries).
• Repeat with the remaining layers, ending with the last cake layer on top.
• Refrigerate the assembled cake for a few hours until the cream sets.

Step 4: Final Touches (Optional):

• Top the cake with additional whipped cream, fresh fruit, or other decorations of your choice.
• If desired, pipe some whipped cream flowers or other designs onto the cake.
• Refrigerate the cake for up to 3 days before serving.

Your Bavarian cake is now ready to be enjoyed! This cake is best served chilled, so be sure to keep it refrigerated until you are ready to serve it.

What are some variations of the traditional Bavarian cake?

The traditional Bavarian cake, also known as a chocolate Bavarian pie, sits somewhere between a pie and a cheesecake. It has a crumbly cheesecake-like base and a creamy, light, and fluffy filling. The traditional recipe calls for a combination of Marie biscuits, butter, milk, white marshmallows, milk chocolate, gelatin, and thickened cream. However, there are several variations of the traditional Bavarian cake that you can try. Here are some ideas:

Fruit Variations

You can incorporate various fruit coulis or purees into the Bavarian cream, such as strawberry, raspberry, blackberry, blueberry, peach, banana, or mango. This will give the cream a different colour and flavour depending on the fruit used. For example, it becomes light pink with strawberries or raspberries and yellow with peaches. You can also add a couple of drops of food colouring to enhance the colour.

Chocolate Variations

Instead of milk chocolate, you could experiment with dark chocolate for a less sweet mousse filling. Alternatively, you could make a white chocolate ganache to top the cake, as seen in the Strawberry Bavarian Cream Cake variation.

Base Variations

While the traditional base is made with Marie biscuits, you could substitute Nice or chocolate ripple biscuits. Alternatively, you could make a Victorian sponge, a sponge cake without butter, a genoise, or a Sockerkaka as the sponge base.

Filling Variations

The traditional Bavarian cream filling can be replaced with other types of cream, such as pastry cream, custard, or whipped cream. You can also add fresh fruit or fruit sauce to the filling.

Decoration Variations

The traditional cake is decorated with chocolate shavings or curls. However, you could use crumbled flake, chocolate sprinkles, or fresh fruit as a fun alternative.

Flavour Variations

While the traditional Bavarian cake is chocolate-flavoured, you can experiment with other flavours for the base and filling. For example, you could make an Apple Bavarian Torte, a Southern Chocolate Torte, a Chocolate Peanut Torte, or a Chocolate & Coconut Cream Torte.

These are just a few ideas to get you started. Feel free to experiment with different ingredients and flavours to create your own unique variation of the traditional Bavarian cake!

Frequently asked questions