5 from 13 votes
blueberry-bavarian-cream-yellow-layer-cake-summer
Blueberries And Bavarian Cream Cake Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
2 hrs
 
Blueberries and Bavarian Cream Cake Recipe - moist yellow cake, filled with homemade Bavarian cream filling, fresh blueberries and topped with whipped cream.
Course: Dessert
Cuisine: European
Servings: 12
Calories: 489 kcal
Author: Lyubomira from CookingLSL
Ingredients
FOR THE YELLOW CAKE:
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 large eggs at room temperature
  • 2 1/2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 1/4 cups + 2 tbsp milk
FOR THE BAVARIAN CREAM FILLING:
  • 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
OTHER:
  • 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)
Instructions
  1. Have all ingredients ready. Wash and dry berries, whip heavy cream for decoration.
FOR THE CAKE LAYERS:
  1. 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).
  2. Preheat oven to 350 F (177 C). Grease 3 8 inch round baking pans with cooking spray and lightly flour them.
  3. 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.
  4. In a bowl, sift flour, salt and baking powder together.
  5. 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.
  6. 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.
FOR THE BAVARIAN CREAM:
  1. Add 4 tbsp cold water to a small bowl and sprinkle gelatin on top. Set a side.
  2. In a medium bowl, whisk egg yolks and sugar together, until pale and frothy.
  3. Beat egg whites until stiff peaks.
  4. Whip heavy cream with 1 tsp sugar, to stiff peaks.
  5. Warm up gelatin until it turns into a liquid, use a double boiler or do it carefully in the microwave.
  6. Add gelatin to the egg yolk mixture. Mix well. Fold in whipped cream. Fold in egg whites. Add vanilla. Set a side.
TO ASSEMBLE: (move quickly)
  1. Cut cake layers to level, if needed. Brush cake layers with simple syrup (optional, but it will create moist cake).
  2. 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.
Nutrition Facts
Blueberries And Bavarian Cream Cake Recipe
Amount Per Serving
Calories 489 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 148mg 49%
Sodium 263mg 11%
Potassium 314mg 9%
Total Carbohydrates 70g 23%
Dietary Fiber 2g 8%
Sugars 45g
Protein 8g 16%
Vitamin A 15.9%
Vitamin C 11%
Calcium 12.2%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.