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    You are in: Home / Recipes / Pink Champagne Cake With Bavarian Cream Recipe
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    Pink Champagne Cake With Bavarian Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    NcMysteryShopper's Note:

    This cake sounds out of this world delicious! I found it on recipelink and posted it for a forum request. This cake looks and sounds incredible!

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    Ingredients:

    Yield:

    Cake

    Units: US | Metric

    Champagne Cake

    Frosting

    Bavarian Cream

    Directions:

    1. 1
      In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
    2. 2
      Preheat oven to 325°F.
    3. 3
      Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
    4. 4
      Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
    5. 5
      In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
    6. 6
      With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
    7. 7
      Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
    8. 8
      Ice with the following recipe.
    9. 9
      Champagne Icing.
    10. 10
      Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
    11. 11
      Bavarian Cream - Optional.
    12. 12
      The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
    13. 13
      Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.

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    Ratings & Reviews:

    • on May 07, 2010

      55

      This recipe makes enough batter for three 8 inch rounds. This is an incredible cake! A bit labor intensive, but well worth it. Thanks for posting it. I will put it in my arsenal of special occasion cake recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009

      55

      Tender delicious cake. I did not make the frosting or Bavarian cream.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pink Champagne Cake With Bavarian Cream

    Serving Size: 1 (2554 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6730.4
     
    Calories from Fat 3213
    47%
    Total Fat 357.0 g
    549%
    Saturated Fat 160.0 g
    800%
    Cholesterol 2151.3 mg
    717%
    Sodium 6040.7 mg
    251%
    Total Carbohydrate 758.3 g
    252%
    Dietary Fiber 5.2 g
    21%
    Sugars 474.1 g
    1896%
    Protein 111.4 g
    222%

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