Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • Fresh seasonal fruit (e.g., strawberries, blueberries, raspberries)
  • Powdered sugar for dusting
  • Optional: Edible gold or silver leaf for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  2. Beat in the milk and vanilla. In another bowl, whisk together dry ingredients (flour, baking powder, salt). Gradually combine dry ingredients with the wet mixture. Mix until just combined.
  3. Pour the batter into a greased springform pan. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool, then remove from pan and cool completely on a wire rack.
  4. In a small bowl, sprinkle gelatin over cold water and let bloom. In a saucepan, heat milk, heavy cream, and sugar until just boiling.
  5. In another bowl, whisk eggs gently. Once the milk mixture is hot, slowly whisk in eggs. Cook mixture over medium heat until thickened and coats the back of a spoon.
  6. Remove from heat, stir in bloomed gelatin, and mix well. Add vanilla extract. Chill for at least 1 hour until it begins to set, but not fully firm.
  7. Slice cooled cake horizontally to create two layers. Spread half of the Bavarian cream on the first layer, then top with the second layer.
  8. Spread remaining Bavarian cream on top and edges of the cake. Refrigerate until set, at least 1 hour.
  9. Top with fresh fruit and dust with powdered sugar. Optionally, add edible gold/silver leaf. Slice and serve chilled.