Bavarian Cream Cake
A light sponge cake that is filled with creamy, rich, Rum flavored custard. A slightly non-traditional Bavarian Cream that is made "spreadable" by the addition of a bit of whipped cream. A favorite any time of the year.
Equipment
- 1 8" springform pan
Ingredients
CAKE
- 3/4 cup Sugar (142g)
- 3 Egg yolks
- 1/2 cup Butter (114g)
- 3 tbsp Olive oil (57g)
- 1/2 cup Whole Milk (118ml)
- 1 tsp Vanilla extract (4.3g)
- 1 3/4 cup Cake flour (227g))
- 2 tsp Baking powder (8 grams))
- 1 tsp Salt (6 grams)
- 3 Egg whites
- 1/3 cup Sugar (71g))
BAVARIAN CREAM
- 2 cup Whole milk (473ml))
- 1 cup Sugar (199g)
- 1/4 tsp Salt (1.4g)
- 4 Egg yolks
- 1/4 cup Cornstarch (36g))
- 1/4 cup Cream (60ml)
- 3 tbsp Meyer's Dark Rum (60ml)
- 1 tbsp Sweet butter (14g)
- 1 tsp Vanilla Extract (4.3g)
Instructions
For the Cake
- Preheat oven to 325° for convection and 350° for standard. Line the bottom of an 8" springform (removable bottom) pan with parchment paper and butter the sides. Bring the eggs, butter and milk to room temperature prior to use.
- I recommend using a standing mixer for this. Place 3/4 cup (142g) of the sugar, egg yolks, butter and oil in the bowl and using the whisk attachment beat at high speed until the mixture is thick, fluffy and a light butter color. This takes about 4 minutes. Add the warm milk (about 100 degrees) and vanilla extract and mix at high speed for another minute.
- Sift together the flour, baking powder and salt, and gently mix into the batter. Scoop the batter into a large mixing bowl.
- Wash and dry your mixer bowl and whisk attachment and add the egg whites. Beat at high speed until they are "foamy", then add the remaining sugar one tablespoon at a time. Beat until the whites have formed stiff peaks with a satin like sheen.
- Stir 1/3 of the beaten whites into the cake batter to lighten it. Then gently fold in the remaining whites, in two batches. Work as quickly as you can, and don't be concerned if you have a few egg white streaks. Under mixing is preferable to over mixing. Pour the batter into your prepared pan and place on a center oven rack.
- As all ovens are slightly different, check after 25 minutes. Baking time is generally between 25 and 35 minutes, or until the top is golden brown and slightly springy to the touch. Remove from the oven, and set on a cooling rack. After about 10 minutes, run a knife around the rim to release and then remove the ring. When the cake is completely cool, remove the bottom tray.
Bavarian Cream Custard Filling
- Add the milk, sugar and a pinch of salt to a heavy bottom sauce pan, and place over medium heat.
- Place the egg yolks, cornstarch and heavy cream in a bowl and mix until ingredients are completely combined and there are no lumps of cornstarch.
- As soon as the milk/sugar is simmering, ladle a bit (about 1/4 cup at a time)) in to the egg/cornstarch. As you pour the hot milk into the egg mixture, keep stirring so the eggs don't scramble. After you have added about 3/4 of a cup to the egg yolks, pour back into the sauce pan.
- Bring the mixture up to a gentle boil, again, stirring all the time. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the custard will turn smooth and satin like. After the lumps have disappeared, continue to cook and stir for one more minute.
- Remove the pan from the heat, stir in the butter, rum and vanilla, pour into a bowl and cover with a piece of waxed or parchment paper, as this will prevent the custard from forming a top crust. Cool completely. This mixture can be made up to a day in advance.
- Once the custard has cooled it will be quite dense. You can certainly use it this way, but I prefer to lighten it by whipping a 1/3 cup of heavy cream and stirring it into the custard. This makes it easier to use as a cake filling and frosting.
To Assemble the Cake
- Using a sharp carving knife, slice the cake layer in two (horizontally). Fill the center with a thin layer of Bavarian Cream, replace the top layer, and frost the top and sides with the remainder of the Cream.