Ingredients:

  • 4 large eggs (room temperature), separated
  • 1/2 cup (100g) Granulated Sugar (for sponge)
  • 1/2 cup (60g) All-Purpose Flour, sifted
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 1/2 cups (360ml) Whole Milk
  • 1 tablespoon Vanilla Bean Paste
  • 3 large Egg Yolks
  • 1/4 cup (50g) Granulated Sugar (for cream)
  • 2 tablespoons (18g) Cornstarch
  • 2 teaspoons Unflavored Gelatin Powder
  • 1/4 cup (60ml) Cold Water (for gelatin)
  • 1 1/2 cups Cold Heavy Whipping Cream
  • 1/2 cup Simple Syrup (for moistening)
  • Generous amount of Confectioners' Sugar (for dusting)

Instructions:

  1. Prepare the Sponge: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. Whip egg yolks, sugar, and vanilla until pale and ribbon stage.
  2. Gently fold in the sifted flour until just combined, avoiding overmixing. In a separate clean bowl, whip egg whites and salt to stiff, glossy peaks.
  3. Gently fold one-third of the egg whites into the batter to lighten, then fold in the remaining whites carefully, preserving air. Divide batter evenly and bake for 30–35 minutes. Cool completely.
  4. Make the Bavarian Cream: Bloom gelatin in cold water. Whisk yolks, sugar, and cornstarch. Heat milk and vanilla until simmering. Temper the yolks by slowly whisking in half the hot milk, then pour back into the saucepan.
  5. Cook the pastry cream over medium heat, whisking constantly, until it thickens significantly. Remove from heat, stir in the bloomed gelatin until dissolved. Chill until cool but still pliable.
  6. Whip the cold heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cooled pastry cream mixture until uniform and fluffy.
  7. Assembly: Place the bottom sponge layer on a serving plate or in a springform pan. Brush generously with simple syrup. If using, scatter optional cherries over the syrup.
  8. Pour half the Bavarian cream evenly over the base layer and chill for 30 minutes to set slightly. Top with the second syrup-brushed sponge layer and cover with the remaining cream.
  9. Chill the assembled Snowy Bavarian Bliss Cake for at least 4 hours, preferably overnight, until the cream is completely firm. Before serving, carefully remove the ring and dust heavily with confectioners' sugar for the snowy effect.