"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Angel Bavarian Recipe

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This recipe for Angel Bavarian, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Rogers
Added: Thursday, April 9, 2009


1 pt. whole milk
1 cup sugar
4 eggs (separate - beat whites stiff)
2 tbsp flour
pinch of salt
1 pkg Knox gelatin
1 pt. cream - whipped

Angel Food cake - slice into pieces
Cool Whip - extra creamy

Milk, egg yolks, flour, salt - heat on medium to make a thin cream custard - stirring often

Dissolve gelatin in 1/2 cup cold water - strain
Put in custard while hot

Let cool and fold in cream, egg whites

Line tunnel cake pan with cake, pour in custard
keep layering until pan is full - let stand in refrigerator over night

Invert cake on plate (use warm water to loosen) and ice with Cool Whip
Serve with Fruit




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