Chilled Raspberry Bavarian Cake
Yield
1 cakePrep
10 minCook
10 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
gelatin, unflavored
unflavored |
*
|
| ¼ | cup |
water
cold |
|
| 2 | cups |
milk
|
|
| 2 | large |
eggs
seperated |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | cup |
raspberries
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
gelatin, unflavored
unflavored |
*
|
| 59 | ml |
water
cold |
|
| 473 | ml |
milk
|
|
| 2 | large |
eggs
seperated |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
| 237 | ml |
raspberries
|
|
| 118 | ml |
heavy whipping cream
whipped |
|
Directions
Soften gelatin in water 5 minutes.
Scald milk, add gelatin and stir until disolved.
Mix egg yolks with sugar and add hot milk gradually.
Cook over boiling water 3 minutes until mixture coats a spoon.
Remove from heat and chill.
When mixture begins to thicken add lemon juice and raspberries.
Fold in stiffly beaten egg whites and whipped cream.
Pour into spring-form pan and chill until firm.
Unmold and serve in slices like cake.
