Angel Strawberry Bavarian Recipes

ANGEL STRAWBERRY BAVARIAN

Steps:

• Preheat oven to 375°F.
• Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
• Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
• Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
• Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
• Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

ANGEL STRAWBERRY BARVARIAN

Steps:

• Preheat oven to 375 degree
• Prepare, bake and cool cake following package directions. Cut cooled cake into 1 inch cubes. Drain thawed strawberries, reserving juice.
• Combine gelatin and boiling water in small bowl. stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
• Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
• Alternate layers of cake cubes and strawberry mixture in 10 - inch tube pan. Press lightly. Cover. Refrigerate overnight.
• Unmold cake onto serving plate. Beat remaining 1 1/2 cups of whipping cream; confectioners' sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

ANGEL BAVARIAN CAKE - LIGHT, COOL AND DELISH! NO BAKE!

Steps:

• Mix the milk, sugar, salt, egg yolks flour and vanilla.
• Cook custard on medium heat, stirring to avoid scorching.
• In separate container dissolve the gelatin in the warm water.
• Add to custard mixture while custard is still hot.
• Let mixture cool.
• Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
• Beat egg whites until stiff.
• Fold into custard.
• Add the crushed pineapple and 1/4 cup coconut.
• Break a large Angel Food Cake into quarter=sized pieces.
• Line a pan (I use 9x13 Pyrex) with half of the cake piece.
• Pour half the custard mixture over cake pieces.
• Repeat using rest of cake and custard.
• Refrigerate at least 4 hours, best if overnight.
• Just before serving, spread remaining 1/2 pint whipped cream on top.
• For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
• Sprinkle with remaining 1/4 cup coconut flakes.
• Serve in 3-4 inch squares.
• Refrigerate any unused servings- if there are any leftovers!