Blueberries And Bavarian Cream Cake Recipe
Blueberries and Bavarian Cream Cake Recipe – moist yellow cake, filled with homemade Bavarian cream filling, fresh blueberries and topped with whipped cream.
Today’s recipe is for a Blueberries And Bavarian Cream 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.
If you’d like to learn more about Bavarian Cream and the recipe I use to make it, you can check this post out.
I also have a great Lightened Up Pastry Cream Recipe you may like.
What is Bavarian Cream Cake?
Bavarian cream cake is a cake made with cake layers and Bavarian cream filling in between.
For this recipe I used homemade, made from scratch yellow cane and my favorite, go to non traditional, easy and quick Bavarian Cream recipe. I also added blueberries in between the layers.
Any cake layer recipe, that produces a relatively stable cake could be used to make this cake.
Chocolate, red velvet or vanilla cake could be used.
You can decorate the cake with buttercream or leave it “naked” as I did.
How to make Bavarian Cream Cake?
- Prepare the cake layers. This cake consists of three layers.
- Prepare the Bavarian Cream filling.
- Assemble the cake. Since this filling is thickened and stabilized with gelatin, you need to work fast when assembling it. Have all the layers ready and at room temperature. Get the berries ready. Layer the cake with the Bavarian Cream cake filling and blueberries in between.
- Top with more berries on top and whipped cream.
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 as a 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.
What is Bavarian Cream Cake Filling? Does it need to be refrigerated?
I decided to go with Bavarian cream in this Blueberries And Bavarian Cream Cake.
It is a pastry cream, which is thickened with gelatin. It is lightened with whipped cream. It contains raw eggs!!! Pasteurized eggs could be used instead.
If you are concerned about the raw eggs, you can cook the egg yolks with sugar over a double boiler until they reach a temperature of 158 F. Then beat until pale and fluffy and add gelatin. Fold in the egg whites and whipped cream.
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.
Bavarian Cream needs to be kept in the fridge at all times, and taken out right before serving.
This cake will keep well for up to 3 days in the fridge. I don’t recommend freezing it.
Feel free to substitute a cake filling of your choice, if you are not a fan of bavarian cream.
Pudding, whipped cream, pastry cream or lightened up pastry cream could be used.
- 3 eggs , egg yolks separated from egg whites
- 1 tbsp powdered gelatin
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream
- 1 tsp sugar
- 1/2 cup simple syrup (water and sugar), optional
- 1 quart (2 cups) fresh blueberries
- 1/2 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 1/2 of the milk to the batter and mix on medium, until incorporated. Add 1/2 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 1/3 of the cream over it. Top with 1/2 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.