Snowy Bavarian Bliss Cake

A cloud of vanilla bavarian cream framed by a tender sponge and a crisp, sugary top, perfect for holidays and dinner parties.

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Preheat oven to 180°C (350°F). Line the bottom of a 9-inch round pan with parchment and grease the sides.
Whip eggs and sugar in a stand mixer at high speed until thick and pale, about 7–9 minutes. Sift flour over the eggs and fold gently until no dry streaks remain. Fold in melted butter and vanilla, transfer to the prepared pan, and bake for 20–25 minutes.
Heat milk with scraped vanilla until just simmering. Whisk yolks, sugar, and cornstarch until smooth. Temper yolks by whisking in hot milk slowly, then return to saucepan to cook until thickened to 82°C (180°F).
Sprinkle gelatin over cold water and let bloom for 5 minutes. Stir into hot custard until fully melted, then strain into a bowl and cool.
Whip heavy cream to soft peaks, then fold into cooled custard until uniform. Chill until it starts to thicken.
Slice the cooled genoise horizontally and brush with simple syrup. Spoon or pipe bavarian cream onto the bottom layer, top with the second sponge, and a thin layer of whipped cream. Chill in refrigerator for at least 4 hours.
Before serving, whip heavy cream with powdered sugar to soft peaks and spread over the chilled cake. Dust with powdered sugar, desiccated coconut, or white chocolate.

Store covered in the refrigerator for up to 4 days. Cake can also be frozen for up to 2 months.