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Sherry Cream Cake Recipe

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This recipe for Sherry Cream Cake, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Taradash
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 angle food cake
1 unflavored gelatin ( oz envelope)
2 large egg yolks
c. + 2 tbsp. water
c. Sherry
c. + 2 tbsp. sugar
1 c. Heavy cream
2 tbsp. vanilla

Directions:
Directions:
Butter bottom and sides of springform pan and line bottom with parchment paper.

Sprinkle gelatin over c. water in small bowl and let soften for 1 min. Beat yolks until very pale. At low speed, add Sherry, c. sugar, and 2 remaining 2 tbsp. water. Cook mixture in a small heavy saucepan over medium-low heat, whisking constantly, until very thick, e to 5 min. Whisk in gelatin until dissolved. Quick chill by putting saucepan in and ice bath. Cool mixture to room temperature, stirring occasionally. Then remove from ice bath. Beat cream, vanilla, and remaining 2 tbsp. sugar until mixture holds soft peaks. Fold in Sherry mixture gently but through, then fold in cake cubes. Transfer to springform pan and smooth top. Chill, covered with plastic wrap, until set, at least 4 hours. Run a thin knife around cake and remove sides of pan.

Frosting: Beat heavy cream with sugar until hold stiff peaks.

Personal Notes:
Personal Notes:
Check directions

 

 

 

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