Anyone have a recipe for a bavarian cream cake ?

i want to make a vanilla cake with the cream between the two layersAnyone have a recipe for a bavarian cream cake ?
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.








i went to food network website and typed this in. it also said that for the cake itself you can make it homemade or from a box but here is a link for the homemade (it is a white vanilla cake though); http://www.vanilla.com/showcase/docs/van…Anyone have a recipe for a bavarian cream cake ?
This is a good, basic vanilla cake. It becomes spectacular with the butter cream recipe that follows.





Ingredients





3 cups sifted cake flour


1 tablespoon baking powder


6 tablespoons butter


1-1/2 cups sugar


1 cup milk


2 teaspoons pure vanilla extract


6 egg whites





Instructions





Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment.





Sift together flour and baking powder. Set aside.





Cream butter and sugar until light and fluffy.





With a mixer on slow speed, add flour mixture to the butter mixture,


alternately with milk. Beat after each addition. Beat in vanilla.





Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans.





Bake for 25 - 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans.





butter cream to put between layers





Ingredients





1 pound unsalted butter, room temperature


2 cups milk


1 vanilla bean or 1 tablespoon vanilla extract


3 eggs


1 cup sugar


3 tablespoons cornstarch





Instructions





In a heavy bottom saucepan scald the milk with the vanilla bean split and scraped. Remove from heat and allow mixture to steep for at least 30 minutes.





Mix together sugar and cornstarch. Add eggs and mix well, making sure all lumps are mixed out.





Pour half the hot milk into the egg/sugar mixture and stir until incorporated.


Pour back into the saucepan and cook until thick enough for a ribbon to stand on top of the custard.





Cool on an ice bath, stirring continuously. When it is at room temperature remove the vanilla bean.





Important: Test the custard with an instant read thermometer and make sure that the temperature difference between the butter and the custard is not more than 5 degrees. Ideally they should be around 65-70 degrees. This is important because if you begin to add the butter and the custard is too hot then you will get soup, not butter cream. If the butter and custard are too cold it will look like cottage cheese.





When the temperatures are correct, put butter into an electric mixing bowl and with the paddle attachment cream and mix on slow speed until it is smooth. Begin adding the custard little by little. Don’t turn the speed of the mixer up or you will beat in too much air. The butter cream will look creamy and smooth when it is ready to ice the cake. If using vanilla extract, add it now. Taste butter cream. If you can still taste butter, then add more vanilla. Keep adding vanilla until you are satisfied that the vanilla is what you taste and not the butter.
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.





http://www.wrenscottage.com/kitchen/reci…
you can go to recipes.com and type it in