Bavarian cream torte with fresh strawberries or raspberri
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Graham cracker crust for 9 inch buttered spring form | |
| Pan, baked at 300-F for 10 minutes; cooled. | ||
| 2 | tablespoons | Gelatin |
| ½ | cup | Cold water |
| 2 | cups | Milk |
| ½ | cup | Sugar |
| 4 | Egg yolks | |
| ½ | teaspoon | Salt |
| 3 | teaspoons | Vanilla |
| 4 | Egg whites | |
| ½ | cup | Sugar |
| 1½ | cup | Heavy cream |
| 1½ | cup | Rich's Topping |
Directions
INGREDIENTS
OR:
Mix together milk, sugar, egg yolks, and salt. Beat well. Cook in double boiler over hot water until thickened. Soften gelatin in cold water. Add gelatin to egg mixture. Beat egg whites until stiff and add sugar gradually. Fold gelatin mixture into egg white mixture.
Fold into whipped cream. Fill graham cracker crust and refrigerate overnight.
Serve with sliced sugared strawberries or raspberries.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. From: Sallie Krebs