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Bavarian Cream Delight

Bavarian Cream Delight

Discover the Bavarian Cream Delight, a classic German cake with fluffy almond sponge and creamy filling. Perfect for special occasions and easy to make at home. Try this heavenly dessert that impresses every time!
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Prep Time 40 minutes
Cook Time 45 minutes
Cooling & Setting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 10 people
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 medium eggs room temperature eggs
  • 250 g granulated sugar
  • 1 pinch salt
  • 100 g wheat flour (Type 405 or all-purpose)
  • 50 g ground blanched almonds
  • 40 g vanilla pudding powder not instant cook-and-serve
  • 450 ml milk divided
  • 70 g sugar for filling
  • 4 sheets gelatin or 1 Tbsp powdered gelatin
  • 400 g heavy whipping cream, cold
  • 450 g ready-made marzipan for covering
  • powdered sugar for dusting

Equipment

  • 26 cm (10-inch) springform pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Saucepan
  • Spatula for folding

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 26 cm (10-inch) springform pan with parchment paper.
  2. In a large bowl, combine eggs, sugar, and a pinch of salt. Whip with a hand mixer on high for 4 minutes until pale and thick.
  3. In a separate bowl, whisk together flour, ground almonds, and pudding powder. Sift a third of this dry mix over the egg mixture and fold gently. Repeat until just combined.
  4. Pour batter into the pan, smooth the top, and bake on the lower rack for about 45 minutes until golden brown.
  5. Cool the cake on a rack. Run a knife around the edges and release springform.
  6. For the filling, mix pudding powder and sugar with some milk to create a slurry. Heat remaining milk and whisk in the slurry until it thickens, then cool.
  7. Soak gelatin in cold water, then melt gently. Whip the heavy cream to stiff peaks, fold in pudding and then gelatin mixture until smooth.
  8. Slice the cooled sponge into three layers. Place the first layer on a serving plate, assemble with half the cream, repeat with the second layer.
  9. Top with the third sponge layer and chill for at least 1 hour to set.
  10. Roll out marzipan and drape it over the cake. Smooth and trim excess, dust with powdered sugar.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 65mgPotassium: 90mgSugar: 23gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Make this cake a day ahead for the best flavor and texture as the sponge absorbs moisture from the cream. You can substitute ground almonds with an extra 50g of flour if needed, or for a gluten-free version, use a gluten-free flour blend. Store in the refrigerator, covered loosely with a cake dome for up to 3 days. The sponge may become slightly more moist as the layers meld, improving in flavor after a day.
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