Snowy Bavarian Bliss Cake

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❄️ Snowy Bavarian Bliss Cake Recipe

⏱ Prep Time: 1 hour

⏱ Chill Time: 6+ hours (overnight preferred)

🍰 Serves: 10–12

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🧾 Ingredients

For the Sponge Cake (Genoise-style):

• 4 large eggs (room temperature)

• ¾ cup (150g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (90g) all-purpose flour

• 2 tbsp cornstarch

• ¼ tsp salt

• 2 tbsp unsalted butter, melted

For the Bavarian Cream:

• 1 tbsp (1 packet) unflavored gelatin

• 3 tbsp cold water

• 1½ cups whole milk

• 4 egg yolks

• ½ cup (100g) granulated sugar

• 1 tsp vanilla bean paste or extract

• 1½ cups heavy cream, whipped to soft peaks

For the White Chocolate Glaze:

• 200g (7 oz) white chocolate, finely chopped

• ½ cup (120ml) heavy cream

• 1 tsp butter (for sheen)

Optional Decorations (“Snowy Toppings”):

• Shredded coconut (sweetened or unsweetened)

• Powdered sugar (snow dusting)

• Sugared cranberries or frosted berries

• White chocolate shavings or curls

• Edible glitter or white sprinkles

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👩‍🍳 Instructions

1. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a large bowl, beat eggs and sugar with a hand mixer or stand mixer on high for 6–8 minutes, until tripled in volume and pale.

3. Gently fold in the vanilla.

4. Sift together flour, cornstarch, and salt. Sift again over the egg mixture and fold in gently using a spatula.

5. Drizzle the melted butter down the side of the bowl and fold gently just until incorporated.

6. Pour into pans and smooth the tops. Bake for 18–20 minutes until lightly golden and springy to the touch.

7. Cool in pans 10 minutes, then turn out onto racks to cool completely.

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2. Make the Bavarian Cream:

1. Sprinkle gelatin over cold water and let bloom for 5 minutes.

2. In a saucepan, heat milk until steaming but not boiling.

3. In a bowl, whisk egg yolks and sugar until pale and thick.

4. Slowly pour hot milk into yolk mixture, whisking constantly.

5. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat a spoon (170–175°F / 77–80°C). Do not boil.

6. Remove from heat and stir in bloomed gelatin and vanilla. Let cool to room temperature.

7. Fold in whipped cream gently until smooth. Refrigerate 10 minutes if needed to thicken slightly before assembling.

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3. Assemble the Cake:

1. Line a springform pan (same size as your cake layers) with parchment on the sides.

2. Place one sponge layer in the bottom.

3. Pour or spread half of the Bavarian cream over the sponge.

4. Add the second sponge layer.

5. Top with remaining Bavarian cream and smooth the top.

6. Chill at least 6 hours or overnight until set.

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4. Make the White Chocolate Glaze:

1. Heat cream until hot but not boiling.

2. Pour over chopped white chocolate and let sit 1 minute.

3. Stir until smooth. Stir in butter for shine.

4. Let cool slightly, then pour over chilled cake (you can leave it in the springform or remove it first for a full glaze).

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5. Decorate (“Snowy Finish”):

• Sprinkle shredded coconut all over the top and sides for a snow effect.

• Add sugared cranberries or frosted berries.

• Dust with powdered sugar.

• Optional: Add white chocolate curls, edible glitter, or wintery decorations.

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❄️ Tips for Success:

• For extra flavor, brush the sponge with a simple syrup flavored with orange liqueur or vanilla.

• Keep everything chilled for a clean slice.

• You can make the sponge a day ahead and wrap tightly in plastic.

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🧁 Variations:

• Add a thin layer of raspberry or lingonberry jam between the sponge and cream for a fruity note.

• Infuse the milk for the Bavarian cream with a cinnamon stick or orange zest for warm winter flavors.

• Swap white chocolate glaze for a whipped cream topping if preferred.

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Would you like a printable version or suggestions for turning this into mini individual cakes (entremets-style)?