Description
Snowy Bavarian Bliss Cake is a luscious, creamy dessert layered with soft sponge cake and a light, velvety Bavarian cream, topped with a snowy dusting of coconut flakes or powdered sugar. It’s an elegant, melt-in-your-mouth treat perfect for holidays and special occasions.
Ingredients
- For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Bavarian Cream Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup whipped cream (for frosting)
- 1/2 cup shredded coconut or powdered sugar (for the snowy finish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Sponge Cake: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with sugar until pale and creamy. Add milk and vanilla, then gently fold in the dry ingredients.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter until combined. Divide batter between pans and bake for 20–22 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Prepare the Bavarian Cream: Sprinkle gelatin over cold water and let stand for 5 minutes to bloom. In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour in warm milk while whisking, then return to saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla, then add gelatin mixture and stir until dissolved. Let cool to room temperature. Whip heavy cream until soft peaks form and fold into the cooled custard mixture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread Bavarian cream evenly over the layer, then top with the second cake layer. Frost the top and sides with whipped cream.
- Sprinkle shredded coconut or powdered sugar generously over the top to create a snowy finish.
- Refrigerate for at least 4 hours (or overnight) before serving for best texture.
Notes
- Chill the bowl and beaters before whipping cream for better volume.
- For a flavor twist, add a layer of raspberry or apricot jam between the cake and cream.
- Use toasted coconut if you prefer a slightly nutty contrast to the snowy look.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: European