Eggnog bavarois cake

The perfect addition to your festive dessert line-up.

  • 45 mins preparation (plus refrigeration and freezing)
  • Serves 10
  • Print
With layers of eggnog custard, chocolate sponge and a decadent rum butterscotch sauce, this stunning creation is the perfect addition to Christmas dessert lineup.


  • 500 grams ready-made thick vanilla custard
  • 1/3 cup dark rum (80mL)
  • 1/3 cup caster sugar (75g)
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 6 small gelatine leaves (10g)
  • 380 grams unfilled chocolate sponge cake
  • 300 mL thickened cream
  • bamboo skewers
  • 1 cup dark chocolate Melts, melted (150g)
  • 2 teaspoons chocolate sprinkles or gold and silver cachous
rum butterscotch sauce
  • 1 cup firmly packed brown sugar (220g)
  • 300 mL thickened cream
  • 50 gram butter, chopped
  • 1 tablespoon dark rum


  • 1
    Place half the custard, the rum, sugar, vanilla and spices in a medium saucepan. bring to the boil, whicking until sugar dissolves. Simmer for 2 minutes; remove from heat.
  • 2
    Place gelatine leaves in a bowl of cold water. Stand for 5 minutes or until softened. Squeeze excess water from gelatine, add to hot custard mixture; stir until dissolved. Transfer mixture to a large heatproof bowl; whisk in remaining custard. Stand for 5 minutes or until cool.
  • 3
    Grease a deep 15cm round cake pan; line base and side with two layers of baking paper, extending the paper 5cm above the edge of the pan. Cut each cake in half; reserve trimmings until required. Place one cake layer in the base of the pan.
  • 4
    Beat cream in a medium bowl with an electric mixer until medium peaks form. Fold whipped cream and custard together. Working quickly, pour one cup of custard cream over cake in pan; top with another cake layer. Repeat layering with remaining cake layers and custard cream, finishing with custard cream over the top. Use a small palette knife to level surface. Tap pan on the bench to remove air bubbles. COver; refrigerate for at least 4 hours.
  • 5
    Meanwhile make rum butterscotch sauce
  • 6
    Place skewers on an oven tray lined with baking paper. Place chocolate in a paper piping bag. Snip off the end of piping bag with scissors. Pipe tree shapes halfway up the skewers; decorate with sprinkles or cachous. Freeze chocolate until firm.
  • 7
    Remove cake carefully from pan. Insert trees into cake; crumble some of the reserved cake trimmings around the tree trunks. Serve cake with rum butterscotch sauce.
Rum butterscotch sauce
  • 8
    Combine ingredients in a small heavy-based saucepan. Bring to the boil, stirring, until sugar dissolves. Simmer for 5 minutes or until sauce thickens. Cool; refrigerate until cold and thick.


If the sauce has separated, stir well to bring it back together before serving. Make ahead: Cake and sauce can be made a day ahead and refrigerated. Stand cake and sauce at room temperature for 45 minutes before serving.

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