Angel Bavarian Cake Light Cool And Delish No Bake Recipes

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!

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched, 45-55 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate., For glaze, in a small bowl, mix confectioners' sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.

Steps:

• Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water).
• When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out).
• Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan).
• Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough).
• In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top.
• Bake the cake in a preheated 350º oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.

Steps:

• Mix crust ingredients like pie crust.
• Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly.
• To the other 1/2 of crust mixture add the filling mixture.
• Pour over crust mixture.
• Sprinkle with the sprinkle mixture that you have mixed together.
• Bake at 350 for 25 minutes or until done.