Angel Bavarian Cake Light Cool And Delish No Bake Food

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

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!

BAVARIAN SUGAR CAKE

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.

ANGEL STRAWBERRY BAVARIAN

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.