Blueberries and Bavarian Cream Cake Recipe - moist yellow cake, filled with homemade Bavarian cream filling, fresh blueberries and topped with whipped cream.
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
- 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.
FOR THE CAKE LAYERS:
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.
FOR THE BAVARIAN CREAM:
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.
TO ASSEMBLE: (move quickly)
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.
Nutrition Information Calories: 489, Fat: 20g, Saturated Fat: 12g, Cholesterol: 148mg, Sodium: 263mg, Potassium: 314mg, Carbohydrates: 70g, Fiber: 2g, Sugar: 45g, Protein: 8g, Vitamin A: 15.9%, Vitamin C: 11%, Calcium: 12.2%, Iron: 14%