You say to use 3 cake pans but you end up with 6 layers. Do you think I could swap orange for lemon for all the components of this cake? Hi So it depends a little on what kind of texture cake you prefer. #10 is where you are making the whipped cream. She wants a cake lemon cake, raspberry filling, regular buttercream. I kept an eye on the cook time and adjusted down to four layers of cake instead of six (cake, 1/2 of the Bavarian cream, cake, all of the lemon curd, cake, 1/2 of the Bavarian cream, cake) to accommodate the size difference and it worked great, with a good moisture level and thick enough to cut into layers. If you haven’t done it before, you might now know. Using this “ Easy Bavarian Cream Filling ” recipe from Sprinkled with Jules, with a minor tweak by myself, I had a perfect filling in no time with very little effort. I usually whip up the egg whites separately to avoid this problem, but the recipe didn’t call for that so I didn’t do it. My cake has been in the oven for over an hour. Question about the ingredients: You mention cream, cake and curd are made ahead of time and the finished product is refrigerated. Death by Lemon! It turned out like a lemon dream! I’ve gone back and updated photos on a couple posts, but for the most part, they are the originals. This looks delicious! So glad you enjoyed it! I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! So to get started making this cake, you’ll first make the lemon curd. My only complaint with the cake was that it was rather dense, despite following the directions exactly. But, as far a the cheesecake goes I would do it just chocolate like they want if I knew a good recipe. It should be added as the recipe is written. I made it a few days ahead and it was excellent! I’m relatively new to your blog, and while I’ve been reading for a little over three months now, this is only the second recipe I have tried so far (the other being your No-Bake Cheesecake). Im sure it will taste delish. It was such a tempting idea, I just had to make it! Kate. One thing I did come across was a funny taste in the icing. 7. Beat egg whites until stiff and dry, then fold into the custard. This is on the thicker side, I suppose. The recipe was easy to follow, although it took me much longer than the recommended time. The curd was so easy, will be my go to for other recipes. It seems a little crispy around the edges. Fill the dam with 1/3 of the bavarian cream. The lemon curd and bavarian cream should be ok for a week or two. Combined with the lemon curd, everything tasted fabulous together. After it is firm, you may "ice" it with whipped cream, which has been sweetened with sugar to taste. I feel like it’s a little hard to say exactly. Not to mention that I’m still pretty proud of this cake, even though I don’t make cakes like that these days. This cake for me was hard to make but everything else was super easy . I’m not seeing that in your instructions. Lightly … I don’t think the curd was the issue because that produced 2 very thin filling layers, but the Bavarian cream layers were much thicker as the recipe made quite a bit and when I split it in 3 layers, it turned out very wonky. This is definitely a special occasion cake and I look forward to the next opportunity to bake and share it! I used pectin ( plant base gelatine) and it worked out with the exact texture of the video. I’m starting to make cakes for someone else than family and friends. Thank you again! You could make two cake layers and just have less filling layers. Pipe a small dam of frosting around the outer edge. It’s definitely such a fun age! I have made a few of your cakes and have done a lot of practicing with the icing. 2. Fabulous cake. End with the dry ingredients. I’ve haven’t tried gluten free flour, but other people have had success. Divide the batter evenly between the cake pans. Is this normal or should I start over. Or you could try doing one and a half recipes worth and make three cake layers with that. I warm up my cream in my saucepan. Someone made this cake with 9 inches pan? I’ve reread it multiple times, I’ve marked the numbers on my paper and I only see where there are 5 layers of instructions for the cake. . I just discovered your blog and this recipe. Add the egg whites and vanilla extract and mix until well combined. Repeat cake layer and remaining 1/3 custard. It should be fine for several hours though. 6. It’s a fairly tender cake, so if you’re looking for something firm, this might not be ideal. Initially I wanted to make donuts with bavarian cream filling, but then again I miss eating Chocolate Cake, so my fiance and I compromised that I would just bake a Chocolate Cake with Bavarian Cream Filling. Add the final layer of cake on top, then frost the outside of the cake with a crumb coat and refrigerate for at least 2-3 hours for the cake to firm up. Place the first layer of cake on a serving platter. Who would want that between cake layers anyway, right? – but both times the cakes were as flat as an eraser; they didn’t rise. When I posted my Banana Cream Cheesecake that was topped with bavarian cream a bit ago, I had a bit of a request for a lemon cake with some bavarian cream layers. She’s a lovely lady and prefers lemon to chocolate (a head scratcher for me….) Place the first layer of cake on a serving platter. Add about half of the milk and the lemon juice and zest and beat on medium speed until incorporated. 28. Preheat the oven to 350°F. I think which one you do depends on how much blueberry and lemon flavor you want. You use two full teaspoons plus 3/4 of a teaspoon. I haven’t tried those milks, but it should be fine. I like to try a new cake every year at Easter. With the addition of the lemon, it’s perfectly moist, tender and lemon-y! It’s crazy to think that I’ve been sharing recipes and bits of life here for that long. Add 3/4 cup of the the heavy whipping cream, sugar, vanilla extract, lemon zest to a large saucepan and heat over medium heat until warm. it works with gas. I wanted to know what “pipe a small dam” means. I have watched your tutorials on consistency and how to ice a cake and follow them closely, but this seems to be a consistent problem with the cakes I have made. Cake layer -this is the layer you call the “last layer” Should I still bake three layers? 9 inch cake layers would be pretty thin I think. To make custard, combine egg yolks, milk, sugar, flour, and salt in top of double boiler and cook until it thickens on spoon. Thanks. As for a tiered cake, I would think that as long as it’s properly doweled to support everything, it should be fine. Cool cake on a rack at room temperature. Bavarian Cakery and Chocolate Encore makes every effort to identify ingredients that may cause an allergic reaction for those with food allergies such as the use eggs, gluten, tree nuts, red dye 40, wheat, and others for some recipes. She was so sweet and was helpful in getting us the perfect cake. Thank you. Thanks for the feedback! I’m so glad it was a hit! I will definitely be making it again…and likely stalking I love this recipe it was so awesome everybody loved it for pictures of my cake I made using this amazing receipe go to @nikkiandjazzysevents  I’m sorta had to piece it together. For now Im not going to try to cut them as they are all less then an inch high and Im not that skilled. The rest of the ingredients will firm up and you won’t be able to fold in the whipped cream if you were to wait. Do you have any tips on how to quickly zest a lemon? If your frosting consistency is correct, you shouldn’t end up with bulges between the layers. I received rave reviews from my work colleagues. I spent a little extra time on this one, since the acidity of the lemons can have an effect on the gelatin needed to firm up the cream. Completely cover this layer of custard with cake (approximately half the cake). That would give you a weird flavor. Or a half teaspoon plus a fourth teaspoon. This was a fantastic cake! The other layers are all sweet, not tart. Usually, people don’t cream the butter and sugar together long enough. to make sure i can’t wait to try it!!! Thanks! I’ll have to try this soon. . I love cooking using weight measurement rather than cups and spoons seeing as I am in Australia and often our measurements are slightly different to yours. But, it is awesome when I find a recipe for which someone has already done all the “tweaking” ahead of time. I either divide in the bowl if I can or actually remove the different portions. I use the Knox brand and I’m able to find it at any grocery store and Walmart. Once cream is warm temper it Into the yolk mixture add back to pan which on low med heat until thickens. Place a few blobs of yellow frosting around the outside of the cake, then smooth out the cake a few more times to spread the yellow frosting around and create the effect. 1 envelope unflavored gelatin1/2 cup cold water4 eggs, separated1 pint milk1 cup sugar2 tablespoons flour1 pinch salt1 teaspoon vanilla extract1 teaspoon almond extract1 1/2 pint whipping cream1 angel food cake, torn into chunks Optional Garnishes additional whipped cream coconut almonds strawberries bananas peaches. Do you have a regular buttercream that’s not so sweet. The egg whites aren’t whipped prior to adding them to the cake in this recipe. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. This information will not be used for any purpose other than enabling you to post a comment. I cut one of the three cake layers in half, but it was very crumbly and thin, so I decided not to do the same with the other two (I just went ahead and did a bavarian cream layer, then a lemon curd layer, then placed a whole cake layer atop the lemon curd and layered both bavarian cream and lemon curd beneath the top cake layer). Well explained and surprisingly very easy to execute. It was a hot at work. For decorating, I decided to create a bit of a watercolor effect. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Heather Three hours later I have the curd and the cream in the fridge and the cake in the oven. Thanks in advance. Thank you for sharing this! I actually made both the fillings and the cake layers the day before assembling everything. Sponge cake recipe with Bavarian cream filling, and a beautiful chocolate lace decoration. Join our community of 201,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Thanks heaps. I also wipe off the blade between cuts. Learn how to cook great Bavarian cream cake . Also if you have a weight measurement for any of the other ingredients that aren’t listed using weights that would be excellent but appreciate that you may not. First off, I wanted to apologize if my question sounds so ignorant. As long as the dams of frosting hold the fillings in place, it should be fine. I’m going to try this today. Thanks heaps Lindsay. When cold, it’s pretty stable. Slowly add the remaining powdered sugar and mix until well combined and smooth. Moist lemon cake with fresh bavarian cream? I have been diagnosed with dementia. Beat the whipping cream and fold into mixture. And still is not cooked. With what cream should I cover the cake? Bavarian cream cake recipe. 27. Fairly leveled layers by that, Hi Lindsay! Gently place this circular cake on top of the 1st cake, that is covered with strawberries and Bavarian cream. Please read my privacy policy. Yahoo. I’m so glad to hear you enjoyed the cake and the cheesecake! I updated the butter, but the others that are missing I’m not sure of. Back to the food! Line a half baking sheet with a silicone mat or parchment paper. Repeat with the another layer of cake, dam of frosting and remaining 1/3 of the bavarian cream. I have updated the recipe to reflect that last layer being added on top. Keywords: lemon cake recipe, easy lemon cake recipe, lemon bavarian cream, lemon buttercream, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Technically yes, but I find that when the cake layers get thicker, the cake gets more dense. 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