Dazzling Bavarian Cream Cake – No bake Rustic Cooking




Bavarian Cream Cake is a classic dessert that originated in Germany. It consists of a light and fluffy sponge cake topped with a rich vanilla Bavarian cream filling. This cake is sure to impress your guests with its beautiful presentation and delicious taste – and the best part is that it’s no-bake!

Ingredients:
– 1 store-bought angel food cake
– 1 3/4 cups heavy cream
– 2 tablespoons granulated sugar
– 2 teaspoons vanilla extract
– 1 envelope unflavored gelatin powder
– 1/4 cup cold water
– 1/4 cup boiling water
– 1 8-ounce package cream cheese, softened
– 1/2 cup confectioner’s sugar

Instructions:

1. Slice the angel food cake into three layers horizontally. Set aside.

2. In a large mixing bowl, combine the heavy cream, granulated sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Set aside.

3. In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5 minutes, until the gelatin has absorbed the water.

4. Add the boiling water to the gelatin mixture and stir until the gelatin has dissolved completely.

5. In a separate mixing bowl, beat together the softened cream cheese and confectioner’s sugar until smooth.

6. Slowly add the gelatin mixture to the cream cheese mixture, beating constantly until well combined.

7. Gently fold in the whipped cream mixture until no white streaks remain.

8. Place the bottom layer of the angel food cake onto a serving platter or cake stand. Spread a generous amount of the Bavarian cream mixture on top of the cake layer.

9. Add the middle layer of the angel food cake and repeat the process of spreading the Bavarian cream mixture.

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10. Add the top layer of the angel food cake and spread the remaining Bavarian cream mixture on top and around the sides of the cake, creating a smooth and even layer.

11. Refrigerate the cake for at least 2 hours, or until the filling has set.

12. Decorate with fresh fruit or whipped cream, if desired, and serve chilled.

Summary:
– Bavarian Cream Cake is a classic German dessert consisting of a sponge cake topped with a rich vanilla Bavarian cream filling.
– This recipe is a no-bake version, and the cake is prepared with store-bought angel food cake.
– The filling is made with whipped cream, cream cheese, gelatin, and sugar, creating a fluffy and creamy mixture.
– The cake is assembled with three layers of angel food cake, and the filling is spread generously between each layer.
– The cake should be refrigerated for at least 2 hours before serving, allowing the filling to set.
– Decorate with fresh fruit or whipped cream, if desired, and serve chilled.

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