Spring Twirl Dome Cake with Bavarian Filling 4

SPRING TWIRL DOME CAKE

Happy First Day of Spring, friends! I made something sweet and colorful to celebrate.
One of my all-time favorite desserts to make is a cake roll (as evidenced here, here and here). I hadn’t made one in months so I made up for it big time by rolling up three (!) for this swirly-twirly dome cake.


Technically, you’ll only need one cake roll to create the swirly exterior. And I freely admit that this tri-color version is just a result of me having a ball in the kitchen. I got carried away as I often do. If you’d rather make just one brightly-hued cake roll, then the dessert will be no less delicious and will save you a little time and leftovers.


The interior is luscious Bavarian cream, which is a classic pastry element similar to pastry cream. It’s thicker and moldable since it has the addition of gelatin. The Bavarian is layered with sweetened whipped cream that I tinted pink. Assembly may seem daunting, so I made a short video to show you how it’s done.


This is a lengthy recipe, but it makes a fun project for a day dedicated to serious baking. If you’d like an easy shortcut, the Bavarian cream can be replaced with layers of your favorite softened ice cream. If making the ice cream (bombe) version, you’ll need to store the cake in the freezer in stead of the refrigerator, of course.