Bavarian cream cake

Bavarian cream cake

Bavarian cream cake is so delicious.  The traditional German cake with sponge cake bases, vanilla custard cream and marzipan topping is perfect for special occasions. Everyone will ask you for the recipe.

INGREDIENTS

FOR THE DOUGH

6 eggs (size M)
250 g sugar
1 pinch of salt
100 g wheat flour (type 405)
50 g ground almonds (blanched, alternatively: 50g additional flour)
1 packet of vanilla pudding powder

FOR THE FILLING

1 packet of vanilla pudding powder
70 g sugar
450 ml milk
4 sheets of gelatine
400 g cream

ALSO

1 ready-made marzipan cover (approx. 450g)
A little icing sugar for dusting if desired

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper.  For the dough, put the eggs, sugar and salt in a mixing bowl and beat with the whisk of the hand mixer on the highest setting for 4 minutes until frothy.

Step 2
Mix the flour, ground almonds and vanilla pudding powder and carefully fold into the beaten egg whites. Pour the dough into the tin, smooth it out and bake in the lower third of the preheated oven for approx. 45 minutes. Immediately after baking, remove the sponge cake from the tin and turn it out onto a cake rack lined with baking paper.

Step 3
For the cream, mix the pudding powder, sugar and approx. 4 tablespoons of the milk until smooth. Bring the remaining milk to the boil in a saucepan. Stir in the mixed pudding powder and simmer for approx. 1-2 minutes. Pour the pudding into a bowl, cover the surface immediately with cling film and allow to cool completely.

Step 4
Cut the cooled sponge cake twice horizontally to create 3 even cake layers.  Place the first layer on a plate and place a cake ring around it if you like.