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Bavarian cream cake is a cake made with cake layers and Bavarian cream filling in between. For this recipe I used homemade, made from scratch yellow cane and my favorite, go to non traditional, easy and quick Bavarian Cream recipe. I also added blueberries in between the layers.
Blend in orange juice and orange peel. Stir in cooled chocolate. Sift together flour, salt and baking soda. Add flour mixture alternately with buttermilk or sour cream to egg and butter mixture, blending well. Pour batter into a well-greased and floured tube pan, about 10 minutes.
Traditionally the cake is baked in a Bundt or a kugelhupf pan but you can also use a tube pan, just bake it for a shorter time as needed. Germans really love their streusel — and by streusel we don’t mean itsy bitsy crumbles but large, chunky, crunchy streusel!
In medium saucepan, melt together chocolate and water, stirring constantly. In large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time. Blend in orange juice and orange peel. Stir in cooled chocolate. Sift together flour, salt and baking soda.
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