Duncan Hines Angel Strawberry Bavarian Recipes
ANGEL STRAWBERRY BARVARIAN
I am making this delicious cake for my daughter's birthday..she loves it. Angel Food is my favorite,and how can you go wrong with strawberries..mmmm
Provided by Cassie * @1lovetocook1x
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degree
- Prepare, bake and cool cake following package directions. Cut cooled 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 in 10 - inch tube pan. Press lightly. Cover. Refrigerate overnight.
- Unmold cake onto serving plate. Beat remaining 1 1/2 cups of whipping cream; confectioners' 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.
ANGEL STRAWBERRY BAVARIAN
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
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
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