OK, IM MAKING A COMMUNIN CAKE ON THE 14TH... SHE WANTS BARVARIAN CREAM FILLING. ANYONE EVER TRIED THIS ONE:
Bavarian Cream Filling
4 cups milk
1/4 cup + 1 tablespoon granulated sugar
3 tablespoon plain gelatin
1 1/2 teaspoon vanilla extract
4 large eggs separated
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?
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!
When I made gegon's charlotta, I used the bavarian cream recipe that was inlcuded. It was great...