I wanted to share my remake of one of my favorite desserts from Balzanos Restaurant in Bloomsburg, PA. If you've never had the opportunity to dine there you really should check it out. Their menu is traditional Italian, with lovey cakes or tiramisu for dessert. We have never been disappointed and always take a dessert to go. My favorite dessert their is there strawberries and cream cake. It's a white cake layered with Bavarian cream and strawberries. Simply divine! My husband and I spent Saturday night in the kitchen perfecting our recipe.
Here is our rendition. We started out with a white boxed cake baked in two 9 inch round cake pans and cooled completely. While the cake cooled we made Bavarian cream. This is time consuming but so worth it!
Bavarian cream filling
1 T. Vanilla
1 1/4 cups heavy cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup sugar
5 egg yolks
1 1/4 cups whipped cream
Sprinkle the gelatin into the milk and set aside. It will thicken, but don't worry it's supposed to.
Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. This will take a while, be patient. Remove from heat and add milk and gelatin mixture.
Place bowl in ice bath and stir until at room temperature.
Fold in whipped cream and Place in refrigerator for 4 to 5 hours or until mixture is set. Then layer your cake the Bavarian cream and a layer of strawberries. Top with second cake, cover and return to refridgerator while you make your whipped cream frosting.
Whipped cream frosting
8 ounces cream cheese
1 cup confectioners sugar
Pinch of salt
11/2cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
Enjoy! And thanks for stopping by.