Blueberries and Bavarian Cream Cake Recipe – moist yellow cake, filled with homemade Bavarian cream filling, fresh blueberries and topped with whipped cream.
Happy Wednesday everyone!
Today’s recipe is for a cake, I made for 4th of July weekend! It is also the perfect recipe to celebrate the weekend. This cake requires minimal effort and a little patience. It looks gorgeous and tastes fresh and delicious! I did not share it with anyone (my husband had a couple of slices), because during that holiday weekend we were at a couple of B-Day and 4th of July parties and I was not in charge of the desserts.
When I’m hungry for cake, I usually prefer to make it myself. It doesn’t always happen, because as we know baking takes time. But this cake is different. Very simple! Works for any occasion. I’m just so happy how it turned out.
The use of fresh blueberries, was the perfect addition to the light and airy Bavarian cream filling.
I’m usually not a fan of frosting, used for cake filling. That doesn’t mean, that I don’t do it, but I would rather have custard, whipped cream or Bavarian cream filling in my homemade cakes. Of course for certain types of cakes, the preferred option is frosting, especially if you are planning to cover the cake with fondant. But that’s a different story.
I decided to go with Bavarian cream in this cake. It is a pastry cream, which is thickened with gelatin. It is lightened with whipped cream. It contains raw eggs!!! It could be served with fresh fruit or fruit sauce, or it could be used to fill Charlotte cakes. It doesn’t pipe smoothly like pastry cream, so you need to work fast. From my experience, it is not a common cake filling, especially in the USA.
Feel free to substitute a cake filling of your choice, if you are not a fan of bavarian cream.
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- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
- 2½ cups flour
- 3 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1¼ cups + 2 tbsp milk
- 3 eggs, egg yolks separated from egg whites
- 1½ tsp powdered gelatin
- ½ cup sugar
- 1 tsp vanilla extract
- ¾ cup heavy whipping cream
- 1 tsp sugar
- ½ cup simple syrup (water and sugar), optional
- 1 quart (2 cups) fresh blueberries
- ½ cup fresh raspberries
- whipped cream for garnishing (1/2 cup heavy cream, if you'd like to whip it yourself)
- Have all ingredients ready. Wash and dry berries, whip heavy cream for decoration.
- If you have 3 8 inch round cake baking pans, it will be best, if not, you can either bake the batter at once and then cut 3 layers, or separate the mixture into 3 equal parts and bake the layers one by one. (Make sure you adjust the temperature).
- Preheat oven to 350 F (177 C). Grease 3 8 inch round baking pans with cooking spray and lightly flour them.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugar together for 2 minutes, until fluffy. Add eggs one at a time, beating on medium high, until incorporated. Add vanilla extract.
- In a bowl, sift flour, salt and baking powder together.
- Add ½ of the milk to the batter and mix on medium, until incorporated. Add ½ of the flour and mix until just combined. (Do not over mix). Repeat with the remaining milk and flour.
- Separate the batter, between 3 pans and bake for 19-22 minutes each, until toothpick inserted comes out clean. Let cake cook for 5 minutes inside the pans, then carefully take them out and transfer to a cooling rack, to cool completely.
- Add 4 tbsp cold water to a small bowl and sprinkle gelatin on top. Set a side.
- In a medium bowl, whisk egg yolks and sugar together, until pale and frothy.
- Beat egg whites until stiff peaks.
- Whip heavy cream with 1 tsp sugar, to stiff peaks.
- Warm up gelatin until it turns into a liquid, use a double boiler or do it carefully in the microwave.
- Add gelatin to the egg yolk mixture. Mix well. Fold in whipped cream. Fold in egg whites. Add vanilla. Set a side.
- Cut cake layers to level, if needed. Brush cake layers with simple syrup (optional, but it will create moist cake).
- Place the first layer on a plate (cake stand). Spread ⅓ of the cream over it. Top with ½ cup blueberries, spread them evenly. Repeat with the remaining layers. Top the last one with blueberries, raspberries and pipe some whipped cream flowers. Refrigerate for up to 3 days.