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Strawberry Bavarian Mold




Source of Recipe


Internet


List of Ingredients




1 pkg white angel food cake mix
16oz. frozen strawberries, thawed, drained and juice reserved
1 1/4 strawberry juice (from above), plus water as necessary
1 envelope unflavored gelatin
1/2 cup granulated sugar
1 Tbls. lemon juice
2 cups whipping (35%) cream
2 Tbls. confectioner's sugar, sifted


Recipe



CAKE:
Prepare, bake and cool angel food cake according to package directions. Wash 10-inch tube pan and grease for desert assembly. With an electric knife or a long, short, serrated knife, cut cake into 1-inch cubes. Set aside.

FILLING:
Chop berries coarsely; set aside. In a small saucepan, combine gelatin, sugar, strawberry juice and lemon juice. Bring to a boil, stirring to desolve gelatin. Chill to consistency of unbeaten egg whites. In a large mixer bowl, beat gelatin mixture on high speed until fluffy, about 5 minutes. Beat 1 cup whipping cream to stiff peaks. Fold whipped cream and reserved strawerries into gelatin mixture.

ASSEMBLY:
Place one-third of cake cubes in greased tube pan. Cover with one-third strawberry misture, pressing down lightly to moisten cake. Repeat layering until all ingredients are used. Cover with plastic wrap; chill overnight. To serve, dip pan quickly in warm water to loosen gelatin. Unmold upside down onto a serving plate. Whip remaining cream and confectioner's sugar to stiff peaks. Frost cake completely. Garnish if desired. Chill until serving.