"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Angel Strawberry Bavarian, by Carla Rutherford, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 angel food cake 1 10-oz pkg frozen strawberries, thawed 1 sm. pkg. strawberry jello 1 c. boiling water 1-1/2 c. chilled whipping cream Powdered sugar 3/4 t. vanilla
Cut angel food cake into 1" pieces. Drain thawed berries. Save juice. Combine jello and boiling water. Stir until dissolved. Add enough water to strawberry juice to make 1 cup. Stir into jello. Refrigerate until slightly thickened. Beat gelatin until foamy. Beat whipping cream. Fold one cup into jello along with strawberries. Alternate layers of cake with jello mixture in 10" tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake. Whip 1-1/2 c. whipping cream, powdered sugar, and vanilla. Frost cake with whipped mixture. Refrigerate until ready to serve.
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