Chevito, pienso que si tomas la receta de banana o de cream cheese y lo sustituyes por china tomando en cuenta los liquidos al sustituirlos tal vez te resulte, vamos a ver si alguien tiene la receta que buscas, pues me gustaria probarla!!! Creo que tengo una de China con aceite de Oliva, no estoy tan segura pues hace años que no la hago, voy a buscarla entre mis recetas y si estoy segura que esos son los ingredientes te la envio; lo único que me acuerdo es que es bien rica.
En este foro hay unas cuantas recetas posteadas. Hay una muy buena que creo que fue EvelynPR que la posteó. Haz un search pero acuerdate de poner bizcocho de china ya que así es que se le llama en PR.
hola chevito aqui esta
3 tazas de harina
3cuch.de royal
2t.azucar
1 b. mantequilla
4 huevos
1 t. jugo de naranja
1cuch. ralladura de naranja
se prepara igual
un secreto entre nos sin que nadie nadie mas sepa para que no nos regañen yo haria ya que soy adicta a los pasteles de cajita la receta del pastel amarillo y en vez de agua cambio por jugo natural y ralladura de naranja pruevalo queda riquisimo y hay una crema tipo babaria que si la quieres me haces saber para pasarte la receta saludos espero te sirva ya me acabe la hoja ji ji ji
Bueno pues como nuestra amiga sarahy se tomo un muy merecido descansito aqui te pongo unas espero que te ayude mientras sarahyy nos pasa la de ella 
http://www.epicurious.com/
Bavarian Creme
Epicurious | © 2004
By Nadia Hassani
Spoonfuls of Germany
1 1/2 cups heavy cream
3 (1/4 ounce) envelopes unflavored gelatin
6 egg yolks
1 cup plus 2 tablespoons confectioners' sugar
2 cups milk
Seeds from 2 vanilla beans, or 2 tablespoons pure vanilla paste
Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
Soak the gelatin in 2/3 cup cold water for 10 minutes.
Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
Faux Bavarian Cream:
1 box (4 serving size) vanilla or French vanilla instant pudding mix
1 cup whole milk
1 8 oz container Cool Whip (in the blue container) or 8 oz stabilized sweetened whipped cream (by weight)
Blend pudding mix and milk together until pudding mix is completely dissolved and the mixture is smooth.
Fold in Cool Whip or whipped cream.
Bavarian Crème
2 Tablespoons unflavored gelatin
1/2 Cup cold water
4 egg yolks
1/2 Cup white sugar
1 pinch salt
2 Cups milk
1 teaspoon vanilla extract
2 Cups heavy cream
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. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use. Makes 4 cups.
Bavarian cream filling
1 box (4 serving size) instant vanilla pudding mix
1 cup of whole milk
1 regular tub original (not light or extra creamy) whipped topping
Mix together milk and pudding mix until mix is completely dissolved.
Fold in whipped topping
For a fluffier version, use the larger tub of whipped topping instead of the regular size
I also add a few drops of Lorann oil Bavarian cream flavoring to mine and do PRTERRELL's recipe. It is wonderful!!!!!!
In this recipe, you need to either use Cool Whip brand whipped topping or the generic store's brand of "cool whip". Whipped cream won't work right.
It would be ok for an hour or so, but I wouldn't leave it out too long. Also, I wouldn't leave it out outside. In an air-conditioned room only (i.e. 75 deg F or cooler). This isn't for fear of it spoiling (it wouldn't spoil that fast) but because it could break down or "melt" if not kept cool enough.
Stablilized whipped cream is usually ok in an air-conditioned room for an hour or two
Bavarian Crème
Filling
4 cups 1% milk
4 large eggs separated
1/4 cup + 1 Tablespoon sugar
3 Tablespoon plain Kosher gelatin
1 1/2 teaspoon vanilla
In a 3 quart sauce pan, dissolve gelatin in cold milk. Set 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 egg/sugar 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 when the beaters are raised. Fold beaten whites into custard mixture. Chill until thick and able to spread on the cake.
Bavarian Raspberry Crème Filling
1 Tablespoon unflavored gelatin
1/4 teaspoon salt
2 Tablespoon cold water
1/4 cup sugar
1 1/2 cup milk
1 pint puree Raspberry's
1/4 teaspoon vanilla
1/4 teaspoon almond extract
Sprinkle gelatin over cold water to soften. Heat milk to simmering. Stir in salt and two tablespoon sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract puree raspberry's. Chill until slightly thickened. chill until set.
que barbara frankia me dejaste sin recetas .me hiciste reir esque si hay
veces queseme carga el trabajo . aqui esta mi receta
crema de naranja.
1 1/2 t de azucar
1/2 t.de maizena
1 t.jugonaranja
1 cuch. de ralladura de naranja
4 llemas de huevo
1/2 barrita de mantequilla
a baño maria pones el azucar y la mantequilla bates agregas las llemas sigues batiendo y el resto de los ingredientes hasta que ves que toma una consistencia cremosa a fuego muy bajito.
a estas recetas le pones un toque de licor de china y te va a quedar mucho mejor.
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