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Bovard's Angel Icebox cake(Bavarian cream cake) Recipe

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This recipe for Bovard's Angel Icebox cake(Bavarian cream cake) is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small angel food cake
1 envelope Knox gelatin
1 c milk
3 eggs separated
3/4 c sugar
1 c heavy cream
1 tsp. vanilla
1 pt. heavy cream
grated fresh coconut
Directions:
Directions:
Heat milk on double boiler, beat egg yolks and add sugar to them and add to hot milk- cook till it coats spoon. Then add gelatin that is dissolved in 1/4 c water. Set aside to cool. just before congealing add 1 c cream whipped. Fold in. Then fold in stiffly beaten egg whites with 1 tsp vanilla. Break cake in small pieces. Cover bottom of ring mold or angel food cake pan. with cake. Pour in half of custard, add more cake then rest of custard, cover top with the rest of the cake. Set inside refrigerator for 24 hours. Turn out on platter. Whip 1 pt. heavy cream with 1 tsp. sugar. Cover with cream and then with grated fresh coconut. Refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a receipt that was used for many years at Hope Valley Country Club. This was my wedding cake for my first marriage. The custard was seasoned with Rum.

 

 

 

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