Bavarian Cream Cake Recipes

BLUEBERRIES AND BAVARIAN CREAM CAKE RECIPE

Steps:

• Have all ingredients ready. Wash and dry berries, whip heavy cream for decoration.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

EASY BAVARIAN CREAM

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.

BAVARIAN CREAM CAKE

Steps:

• Dissolve gelatin in cold water. To make custard, combine egg yolks, milk, sugar, flour, and salt in top of double boiler and cook until it thickens on spoon. While hot, dissolve the gelatin and water mixture in the custard and stir until well distributed through the custard. Cool. When cold, add vanilla and almond extract. Beat egg whites until stiff and dry, then fold into the custard. Beat the whipping cream and fold into mixture. Rinse an angel food cake pan with cold water and leave a few drops in it; pour 1/3 of custard on bottom. When it is thick enough, drop bits of angel food cake into it. Completely cover this layer of custard with cake (approximately half the cake). Cover cake with another 1/3 custard. Repeat cake layer and remaining 1/3 custard. Set this in the refrigerator overnight, or make in the morning to serve at night. Turn mold out onto plate. After it is firm, you may "ice" it with whipped cream, which has been sweetened with sugar to taste. This may be topped with coconut, almonds, strawberries, bananas, or peaches, if desired.

BAVARIAN CREAM

Steps:

• In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
• In a small bowl sprinkle gelatin over 1/4 cup cold milk.
• Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
• Let milk mixture cool down, add to eggs and beat for about 3 minutes.
• Beat heavy whipping cream and fold into the egg-milk mixture.
• Pour into decorative glasses or leave in bowl.
• Cover and refrigerate at least for 4 hours or overnight.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.