Fruit Bavarian Cake

Fruit Bavarian was probably my favorite cake growing up, and seems to be a favorite amongst many households. It seemed to be at every party that my parents took me to. Now it’s the cake I make when requested a dessert for a summer party. It’s a very light tasting cake consisting of sponge cake, bavarian cream, fresh fruit, and a whipped topping. Yes, I’m painfully aware that summer is officially over, but I couldn’t help it. My mind is still on summer, and I’m trying to enjoy every last bit of warm weather. Btw, it's still pretty hot out. And I think you can still snag some berries to decorate this cake. I posted a couple pictures of different times I made the cake…just slight variations on the décor.

Traditionally this cake is made with a somewhat labor intensive bavarian cream filling. It requires a crème anglaise base and a lot of patience. Lately I’ve been cheating and just make a pastry cream that I lighten with whipped cream….very close to the original! I’m including the recipe for the lightened pastry cream, as this has been my method in place of bavarian cream. Let me know if you’d like the bavarian cream recipe as well, and I’ll send it your way!

See Recipe!