Pink Champagne Cake With Bavarian Cream Recipe

How to Make Pink Champagne Cake With Bavarian Cream

1. Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, let 4 large egg whites come to room temperature (approximately 1 hour).
3. In a separate bowl, sift together 2 cups all-purpose flour, 2 cups granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
4. Make a well in the center of the dry ingredients.
5. Add the following to the well, in order: 1 cup vegetable oil, 4 large egg yolks, 1/2 cup water, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract.
6. Beat with a spoon until smooth.
7. In a clean bowl of an electric mixer, beat the room temperature egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
8. Gently fold the egg yolk/flour mixture into the egg whites using a wire whisk or rubber spatula until just combined.
9. Divide the batter evenly between the prepared cake pans.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
12. Once cooled, you may split each layer horizontally to create 4 layers.
13. **Champagne Icing:** In a bowl, combine 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; 1/2 cup pink champagne; and 1 teaspoon vanilla extract.
14. Beat with a mixer until light and fluffy.
15. **Bavarian Cream (prepare the day before or earlier in the day):** In a double boiler, combine 1/4 cup cold water and 2 envelopes unflavored gelatin.
16. Add 1/4 teaspoon salt, 2 tablespoons granulated sugar, and 4 large egg yolks.
17. Slowly whisk in 2 cups heavy cream.
18. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
19. Remove from heat and strain into a bowl. Refrigerate until slightly thicker than unbeaten egg whites.
20. In a separate bowl, beat 2 cups heavy cream with 1/4 cup granulated sugar until stiff peaks form.
21. Gently fold the whipped cream and 1 teaspoon vanilla extract into the chilled yolk mixture.
22. **Assemble the Cake:** Layer the cake with Bavarian cream and Champagne icing between each layer and on top.
23. Garnish with grated pink coconut, chocolate shavings, or other desired toppings.
24. Refrigerate for at least 2 hours before serving.