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BARVARIAN CREAM

post #1 of 3
Thread Starter 
OK, IM MAKING A COMMUNIN CAKE ON THE 14TH... SHE WANTS BARVARIAN CREAM FILLING. ANYONE EVER TRIED THIS ONE:
Bavarian Cream Filling


Ingredients

4 cups milk
1/4 cup + 1 tablespoon granulated sugar
3 tablespoon plain gelatin
1 1/2 teaspoon vanilla extract
4 large eggs separated


Directions

In a large sauce pan, dissolve gelatin in cold milk. Place pan over medium heat and heat until simmering, stirring frequently. While milk is heating, whisk together egg yolks and 1/4 cup sugar until light and pale yellow in color. Slowly add mixture to simmering milk. whisking constantly. Let cook, stirring constantly, until smooth and thickened, about 3 minutes. Remove from heat transfer to a large bowl, and set aside, stirring occasionally, until warm not hot. Beat egg whites until foamy. Add 1 tablespoon sugar and vanilla and continue beating until soft peaks form. Fold in beaten whites. Chill until thickened.

OR DOES ANYONE HAVE ONE YOU CAN RECOMMEND?
Ute
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Ute
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post #2 of 3
that pretty much sounds like the one I have... sadly though I have never made one to tell you how it tastes.... but I do remember my moms cake that she used it on, and it was great... its the one I have and again it sounds like the same one you have.... go for it!
post #3 of 3
When I made gegon's charlotta, I used the bavarian cream recipe that was inlcuded. It was great...

http://cakecentral.com/cake_recipe-1962-Charlota-Charlotte.html
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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