Silbertorte and Bayrisch Creme (German Cake and German Bavarian Cream)

This is an authentic German recipe, a friend has family still in germany and he brought this over with him from a recent visit. I haven’t tried it yet but thought I’d share for those who want to give it a try!
I thought maybe the Bavarian Cream could be used as a topping for the cake or maybe even a filling for the cake, not sure how thick the cake ends up.


  • Silbertorte:
  • 1 1/8c Sweet Cream Butter
  • 2 c. + 1TBSP Flour
  • 12 egg whites
  • 2 1/2 c. sugar
  • Bayrisch Creme (bavarian cream):

  • 6 Egg Yolks

  • 1c. Sugar
  • 1 TBSP Vanilla Extract
  • Pinch Salt
  • 2 Pkgs. Knox Gelatine
  • 1 Pt. Whipping Cream
  • 2 c. Milk
  • 1c. Strawberries or Raspberries


  1. Silbertorte:

Beat the egg whites until stiff. Stir in the sugar. Sift your flour and slowly stir into the egg whites and sugar. Gently stir in the melted lukewarm butter. Put in a large springform pan and spinkle sliced almonds on top. Bake for 1 hour in a 350 oven. When cool, take from springform pand and sprinkle with powdered sugar. This is brought to people’s homes for confirmation and special occasions. It is often made at the same time as Bavarian Cream Dessert, which just uses the egg yolks.

Bayrisch Creme (Bavarian Cream):

Beat egg yolks and sugar. Bring milk and vanilla to a boil and add the pinch of salt. Stir into the egg yolks and sugar mixture. Melt the gelatine in a small amount of water and stir in. Beat the whipping cream and fold in. Place the cup of mashed berries in the bottom of glass bowl and pour the cream mixture on top. Refigerate. Serves 6. The Germans in the Black Forest often make this at the same time as the Silbertorte cake, which calls for a dozen egg whites.

Comments (4)


Considering my last name is Silbernagel, I will have to try this recipe! Thanks for posting, it sounds yummy. Might be a nice Valentine's Day dessert considering the berries.....


You could certainly use the Bavarian cream as a filling. In fact the famous Schwarzwälder Kirschtorte (Black Forest Cake) is, more-or-less, cake filled with Bavarian cream in that it uses gelatine to thicken and set the whipped cream filling. I would suggest you find any good recipe for Black Forest Cake on the Internet and adapt it to these ingredients. I would suggest using the same spring-form pan that you baked it in, to assemble the cake, layer by layer. If you like alcohol in your desserts, you could use schnapps and the juice from the fruit to moisten the cake, then spread the fruit on top and spread a generous layer of the cooled but not yet set Bavarian cream on top of the fruit. Place the next layer of cake on top and continue, ending with a layer of Bavarian cream and decorating the top with whipped cream or crème chantilly and some of the fruit. You may also thicken the whipped cream with gelatine and frost the sides of the cake with it.


Well, I have been German all my life, but I have never heard of Silbertorte :-) I even googeld it and it seems that what is meant is Bienenstich (Bee-Sting-Cake) but that is quite a different recipie. I think your friend lost part of the recipe. I am happy to post if anyone is interested. Also, Bavarian Creme is a wonderful dessert and might certainly used as a cake filling, but it is not used in Black-Forrest-Cake. The filling of a Black-Forrest-Cake consists, apart from cherry-compote, of simple whipped cream, flavoured with Kirsch and stabilised with gelatine.

Nevertheless, both recipes sound nice.