Raspberry Bavarian Cake by Schmitty

Posted by Schmitty 05-16-99 2:48

Raspberry Bavarian Cake

2 (12 ounce) packages frozen unsweetened raspberries
2/3 cup confectioners sugar
2 envelopes unflavored gelatin
1 1/2 - 3 ounce packages sponge type ladyfingers
2 tablespoons seedless raspberry jam
1 (8 ounce) container frozen light whipped topping thawed (4 1/2 hours before serving or early in day)

In 3 quart saucepan over med heat,heat frozen raspberries and sugar to boiling stirring occasionally. Reduce heat to low and simmer 5 minutes.

Pour raspberry mixture into medium mesh sieve set over 4 cup measuring cup or medium bowl. With spoon, press berries against sieve to push through pulp and juice. You should have 2 cups puree (if not, add enough water to equal 2 cups total) discard seeds. Pour puree into large bowl.

In 1 quart saucepan, sprinkle gelatin over 1/3 cup cold water; let stand 1 minute. Cook over med heat til gelatin dissolves; stir into pureed fruit. Stir in 3/4 cup cold water.

Refrigerate fruit mixture 1 1/4 hours stir occasionally or until consistency of unbeaten egg whites.

Meanwhile, separate ladyfingers into halves. Line 8 1/2 by 3 inch springform pan with the ladyfinger halves.

In cup, mix raspberry jam with 1 teaspoon water til smooth; spread over ladyfingers lining bottom of pan.

Refrigerate 1 cup whipped topping for garnish. Fold remaining whipped topping into thickened fruit mixture. Pour mixture into springform pan; cover; refrigeratoe 2 hours until firm.

To serve, remove side of springform pan. Garnish with reserved whipped topping. Makes 10 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line