German Bavarian Cream Recipe

by Anita Williams
(Atlanta, Ga. USA)

Hello, I had a friend in Bavaria who used to layer homemade cakes with this cream

made with a lot of egg yolks, and heavy cream. It seems to me like she also added
eirlikor to it. All the recipes I find are Americanized versions made with cool whip or
unflavored jello and that is not what I want! I want the recipe for the real thing!
Can anyone help me please? Thank you in advance.

Comments for German Bavarian Cream Recipe

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Jan 14, 2011
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Vanilla Bavarian Cream
by: Anonymous

Gelatin .75
Cold water to hydrate gelatin
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Pastry cream (cream anglaise)

4oz egg yolk
4oz sugar
1pt. Milk
.25 vanilla
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1pt heavy cream

Is this what your looking for?

Oct 20, 2010
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EIERLIKÖR-CREME
by: Sara (website owner)

Hi I think you are looking for an EIERLIKÖR-CREME not a bavarian cream. There is actually a bavarian cream recipe in the desserts section.

1 fl.eierlikör (750ml)

750g mascarpone

750g creme fraiche

1/2 packet of powder sugar (you can omit this if wished)

1 jar of cherries

Drain the cherries well. Mix all the other ingredients together and then carefully fold in the cherries.

Of course you can leave out the cherries if you want to use as a cake topping. Experiment a little to your taste!

Oct 19, 2010
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Bavarian Cream
by: Anita Williams

Many thanks to Marbella for helping me with the gelatin issue in
Bavarian cream; however, I still need the German recipe for
Bavarian cream. Does anyone have a recipe?

Oct 15, 2010
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Bavarian Cream without Gelatin
by: Marbella

Anita, Bavarian Cream has gelatin in it as a stabilizer. Used as a filling for cakes, pastries or just eaten plain with fruit on top. If it's the actual gelatin content you are considering, you can find Kosher gelatin at Kosher markets/deli's or us Agar Agar, a derivative of seaweed for a thickener as well. You need not use Cool Whip, nor Jell-O. Plain Knox brand gelatin or gelatin leaves are also available.

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Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!