CHOCOLATE & VANILLA BAVARIAN CREAM GATEAU

Ihave no idea what took me so long to update this little space of mine after his birthday. Anyways it's better late than never : D The weather here is changing everyday. Finally we got to see some greenery on  the otherwise skeletons of trees. But this morning I woke up to see a gloomy sky giving way to heavy lightning and thunder and I was as happy as a peacock! Every time the sky gets gloomy, I see myself longing for heavy thunderstorms and rain.I'm just like a peacock, who does a rain dance with it's beautiful feathers (not that I have any) every time it's about to rain :)

This was Jobin's 2nd cake for his birthday. I thought of mixing up 4 of my favourite components while making a gateau : Simple Sponge, Soaking Syrup, Bavarian Cream & Ganache. You can never go wrong with this combo. The cake & filling was very light and the soaking syrup moistened the cake beautifully. I set the cake in a loaf tin as I didn't want the same old rectangular/square/round birthday cake this time. I'm sure I'll return to my favourite round very soon :-)

'A Sweet Punch' is completing a year  this month, so we thought of asking our members to bake whatever they like. So this is what I am sending in as my entry for this month! I still cannot believe that our little group has turned one! :-)

CHOCOLATE & VANILLA BAVARIAN CREAM GATEAU

You will need:
Simple Chocolate Sponge (Recipe given below)
Vanilla Bavarian Cream ( I made only half the quantity and omitted coffee powder from the recipe)
Soaking syrup
Chocolate Ganache

Recipe & Method for the sponge:
Beat 1/2 c granulate sugar and 3 large eggs together for 10-12 mins on high speed. I used my hand held beater. Fold in 1/4c all purpose flour,1/4 c cocoa powder & 1 tbsp cornflour. Pour into a loaf tin and bake at 350F/180C for 25 mins or till it is springy to touch. Cool in the tin for 10 mins, demould and cool completely. Slice it horizontally into 3.

Assembly:
Line your loaf tin with plastic wrap and put one layer of sponge, moisten it with the syrup and pour half the bavarian cream over it. Repeat. The last layer should be a layer of sponge.
Let it set in the refrigerator for 4-5 hours.

De-mould it and drizzle ganache over the sides and top. I didn't level the top completely as I wanted a bit of an 'old fashioned' look for the cake.Decorate with slivered almonds.Chill till needed.

Verdict: I took this cake to my relative's house that evening as we were having a get together there. Everybody was intrigued by the texture of the cake as you can see that the bavarian cream was pushed out of the cake layers that it coated the sides too. It was very moist and equally delicious! Bavarian cream is one of the easiest and tastiest filling you can make for your layered cake. I'm so hooked onto it now!