Bavarian Cream Filled Layer Cake
This elegant dessert features two layers of moist, airy sponge cake sandwiching a rich, velvety vanilla bean Bavarian cream. Topped with a silky dark chocolate ganache, it is the ultimate centerpiece for celebrations.
Ingredients
Ingredients
- 4 large eggs room temperature
- 1 cup granulated sugar divided
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 2 cups whole milk for the cream
- 1 tbsp gelatin powder unflavored
- 4 large egg yolks for the custard
- 1 cup heavy whipping cream chilled
- 1 tbsp vanilla bean paste or extract
- 4 oz dark chocolate 60% cacao, chopped
- 0.5 cup heavy cream for the ganache
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best results, assemble the cake the day before serving to allow the Bavarian cream to set firmly. Do not freeze, as the gelatin-based cream may change texture.