Angel Bavarian Cake Light Cool And Delish No Bake Recipes

ANGEL STRAWBERRY BAVARIAN

Angel Strawberry Bavarian image

Make and share this Angel Strawberry Bavarian recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time P1DT30m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package angel food cake mix
1 (10 ounce) package sliced frozen sweetened strawberries, thawed
1 (3 1/2 ounce) package strawberry gelatin
1 cup boiling water
2 1/2 cups whipping cream, chilled, divided
2 1/2 tablespoons confectioners' sugar
3/4 teaspoon vanilla extract
4 fresh strawberries, sliced and fanned for garnish
mint leaf (to garnish)

Steps:

Preheat oven to 375°F.
Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

Nutrition Facts : Calories 387.2, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.9, Sodium 370.4, Carbohydrate 51.8, Fiber 0.7, Sugar 32.1, Protein 5.6

ANGEL BAVARIAN CAKE - LIGHT, COOL AND DELISH! NO BAKE!

Angel Bavarian Cake - Light, Cool and Delish! No Bake! image

My mother and her sisters are known for their scrumptious desserts! Our family reunions always have one long table reserved just for the "Harville Girls" desserts! This is a hit for hot summer days, baby showers, kids and even the guys LOVE it! So easy to make.

Provided by Wolf453

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 pint milk
1 cup sugar
1 dash salt
4 egg yolks (save the whites)
2 tablespoons flour
1 teaspoon vanilla
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup warm water
1 pint whipped cream, save half for topping (Cool Whip)
4 egg whites
1/4-1/2 cup crushed pineapple
1/2 cup flaked coconut, save half for topping
1 prepared angel food cake, broken into small pieces

Steps:

Mix the milk, sugar, salt, egg yolks flour and vanilla.
Cook custard on medium heat, stirring to avoid scorching.
In separate container dissolve the gelatin in the warm water.
Add to custard mixture while custard is still hot.
Let mixture cool.
Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
Beat egg whites until stiff.
Fold into custard.
Add the crushed pineapple and 1/4 cup coconut.
Break a large Angel Food Cake into quarter=sized pieces.
Line a pan (I use 9x13 Pyrex) with half of the cake piece.
Pour half the custard mixture over cake pieces.
Repeat using rest of cake and custard.
Refrigerate at least 4 hours, best if overnight.
Just before serving, spread remaining 1/2 pint whipped cream on top.
For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
Sprinkle with remaining 1/4 cup coconut flakes.
Serve in 3-4 inch squares.
Refrigerate any unused servings- if there are any leftovers!

Nutrition Facts : Calories 437.2, Fat 9.4, SaturatedFat 5.5, Cholesterol 114.3, Sodium 493.1, Carbohydrate 78.8, Fiber 0.5, Sugar 52.3, Protein 11.2

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