From the kitchen of One Perfect Bite...I have a real weakness for whipped cream cakes. My fondness for them began years ago when we were living in Chicago and a whipped cream cake made by Dressels was available in the freezer aisle of most supermarkets. I periodically try to recreate that cake and the need for a dessert on Easter Sunday gave me the excuse I needed for another attempt. I also wanted to try a recipe that I had found for a mock Bavarian cream filling that could be used both for cakes and pastries. I know this recipe looks long and tedious, but it really is not. The cake comes together in minutes and the finished product is dark, rich and moist. Almost like the Dressel's layers. The Bavarian cream and whipped cream frosting can both be made while the cake bakes and the entire thing can be put together in less than two hours. About half that time is inactive and needed only to cool the cake. This is really a luscious dessert and I do hope you will give it a try. The finished cake can be frozen and removes a layer of last minute stress on days when you have company at the table and figuratively have several irons in the fire. Here is how the cake is made.
