Angel Bavarian Cake - Light, Cool and Delish! No Bake!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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