Raspberry Bavarian Cake
Source of Recipe
Internet
List of Ingredients
2 x (12-ounce) packages frozen unsweetened raspberries
2/3 cup confectioner's sugar
2 env unflavored gelatin
1 1/2 x (3-ounce) packages sponge-type lady fingers
2 tbl seedless raspberry jam
1 x (8-ounce) container frozen light whipped topping, thawed
Recipe
About 4 1/2 hours before serving or early on the same day, begin these preparations. In a 3-quart saucepan over medium heat, heat frozen raspberries and sugar to boiling, stirring occasionally. Reduce heat to low; simmer five minutes. Pour raspberry mixture into a medium-mesh sieve set over a four-cup measuring cup or a medium bowl. With a spoon, press berries against the sieve to push through pulp and juice. You should have two cups puree. If not, add enough water to equal two cups.
Pour puree into a large bowl. In a one-quart saucepan, sprinkle gelatin over 1/3 cup cold water and let stand one minute. Cook over medium heat until gelatin dissolves; stir in pureed fruit, then stir in 3/4 cup cold water.
Refrigerate fruit mixture 1 1/4 hours, stirring occasionally, or until mixture reaches the consistency of unbeaten egg whites. Meanwhile, separate lady fingers into halves. Line sides and bottom of an 8 1/2 inch-by-3 inch springform pan with lady finger halves.
In a cup, mix raspberry jam with 1 teaspoon water until smooth; spread over the lady fingers lining the bottom of the pan.
Refrigerate 1 cup whipped topping for garnish. Fold remaining whipped topping into thickened fruit mixture. Pour mixture into springform pan. Cover and refrigerate two hours until firm. To serve, remove side of springform pan.
Garnish with remaining whipped topping
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