Angel Raspberry Bavarian
Source of Recipe
my cousin Thelma, in Cincinnati, Ohio
List of Ingredients
1 large angel food cake, cut in 1-inch cubes
1 jar Robert Rothschild Gourmet Red Raspberry Sauce
1 10 oz. package frozen raspberries, drained
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
3 cups whipping cream
3 tablespoons confectioners sugar
3/4 tsp. vanilla
Recipe
In a small bowl, sprinkle gelatin over cold water. Let set for five
minutes. Stir in boiling water and stir until gelatin dissolves. Add
raspberry gourmet sauce. Refrigerate until gelatin is slightly thickened.
Beat until foamy. Beat one cup whipping cream until stiff peaks form. Fold
into gelatin mixture. Stir in drained frozen raspberries. Line a large
mixing bowl with plastic wrap. Alternate layers of cake cubes and raspberry
mixture. Press down lightly. Refrigerate overnight. Unmold cake onto
serving plate. Beat remaining whipping cream with sugar and vanilla. Frost
cake with whipping cream. Makes 10 - 12 servings.
This is how I made the cake: I never heard of Rothschild Gourmet Raspberry
sauce, so I bought a bottle of Smuckers red raspberry syrup. It calls for
one jar of sauce, I guessed and used one cup of the syrup. Don't know if I
had a large angel food cake. Only saw one in the bread section of Kroger
and I bought it. All of the frozen raspberries were 12 oz. packages so I
figured 2 more ozs. couldn't hurt. I didn't buy enough whipping cream, so
for the one cup that is folded into the jelled mix I used 2 packages of
Dream Whip. each package is mixed with 1/2 cup of milk so I used 2 and
figured that was my one cup to fold in. The bowl that I used was a 2.5L.
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