Chilled raspberry bavarian cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Unflavored gelatin |
| ¼ | cup | Cold water |
| 2 | cups | Milk |
| 2 | Eggs; seperated | |
| ¾ | cup | Sugar |
| 1 | teaspoon | Lemon juice |
| 1 | cup | Raspberries |
| ½ | cup | Heavy cream; whipped |
Directions
Soften gelatin in water 5 minutes. Scald milk, add gelatin and stir until disolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into spring-form pan and chill until firm. Unmold and serve in slices like cake.
Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997