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
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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.
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