Best Angel Bavarian Cake Light Cool And Delish No Bake Recipes
ANGEL BAVARIAN CAKE - LIGHT, COOL AND DELISH! NO BAKE!
My mother and her sisters are known for their scrumptious desserts! Our family reunions always have one long table reserved just for the "Harville Girls" desserts! This is a hit for hot summer days, baby showers, kids and even the guys LOVE it! So easy to make.
Provided by Wolf453
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 437.2, Fat 9.4, SaturatedFat 5.5, Cholesterol 114.3, Sodium 493.1, Carbohydrate 78.8, Fiber 0.5, Sugar 52.3, Protein 11.2
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
BAVARIAN SUGAR CAKE
This recipe is like one my Grandma use to make when I was a child. It is a yeast dough, covered with a cinnamon-sugar mixture and then cream is poured over that. The cream makes a gooey topping for the sugar cake.
Provided by Carol
Categories Breads
Time 3h
Yield 1 13x9 pan, 15 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.8, Sodium 248, Carbohydrate 29.3, Fiber 0.9, Sugar 9.4, Protein 3.9
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The Angel Bavarian Cake: A Light and Delish Treat
The Origins of Angel Bavarian Cake
Angel Bavarian Cake is a dessert that is believed to have originated in Germany. Bavarian cream is a classic custard-based dessert that has been around for centuries. The traditional Bavarian cream is a rich, decadent dessert that takes a lot of time and effort to prepare. Angel Bavarian cake is a lighter and quicker version of that dessert. It is a no bake recipe that uses whipped cream instead of eggs as a base to create a light and airy texture. The result is a softer and lighter dessert that is perfect for those who want to indulge without feeling guilty.The Characteristics of Angel Bavarian Cake
Angel Bavarian Cake is a dessert that is sought after for its light texture and its cool, refreshing taste. It usually has a light yellowish color and a smooth, velvet-like texture. The flavor of Angel Bavarian Cake is often compared to that of whipped cream, but with a subtle hint of vanilla. The dessert is usually served chilled, making it perfect for hot summer days or as the perfect light dessert after a heavy meal. Its delicate texture makes it a delightful treat that simply melts in your mouth.The Benefits of Angel Bavarian Cake
Angel Bavarian Cake is a dessert that is not only light and refreshing but also provides some health benefits. As a no bake dessert, it is a great choice for those who do not want to turn on their ovens to bake. This makes it perfect for hot summer days. The dessert is also low in calories, which makes it a great option for those who are watching their weight. It is also a great dessert option for people who have dietary restrictions as it can be made gluten-free or dairy-free.How Angel Bavarian Cake is Made
Angel Bavarian Cake is a no bake dessert that is easy to prepare. To make Angel Bavarian Cake, you will need whipped cream, gelatin, sugar, and vanilla extract. The following are the steps to prepare Angel Bavarian Cake: 1. First, prepare the whipped cream by whipping heavy cream until stiff peaks form. 2. In a separate bowl, mix gelatin with hot water until dissolved. 3. Once the gelatin has dissolved, add sugar and vanilla extract to the mixture and stir well. 4. Next, add the whipped cream to the gelatin mixture and stir until well combined. 5. Pour the mixture into a cake mold and refrigerate for at least four hours, or until the cake has set. Once the cake has set, it can be decorated with fresh fruit, whipped cream or chocolate shavings to add extra flavor and texture.The Best Occasions to Serve Angel Bavarian Cake
Angel Bavarian Cake is a perfect dessert for many different occasions. Its light and refreshing taste make it perfect for hot summer days or as a light dessert after a heavy meal. It is also a great dessert option for dinner parties or special occasions, as it can be dressed up with toppings to create a visually appealing dessert. Angel Bavarian Cake is also an excellent dessert for people who are on restricted diets. It can be made to suit various dietary requirements, such as dairy-free, gluten-free, or vegan.Conclusion
Angel Bavarian Cake is a light, airy, and refreshing dessert that is perfect for those who want to indulge in a sweet treat without feeling guilty. It is a no bake recipe that is easy to prepare and can be made to suit various dietary restrictions. Its delicate texture and refreshing taste make it a perfect dessert for many different occasions.
Angel Bavarian cake is a delightful dessert that is loved by many. Its light, airy texture and sweet flavor make it a perfect treat for any occasion. While there are many recipes out there, making an Angel Bavarian cake that is light, cool and delish, without baking it, can be tricky. That is why we have compiled a list of tips that will help you make the perfect Angel Bavarian cake. These tips will ensure that your cake comes out light, cool, and delish, without having to turn on the oven.
Tip #1 - Use proper ingredients
One of the most important factors in making an Angel Bavarian cake is using the proper ingredients. Using high-quality ingredients can make a significant difference in the taste and texture of the cake. You need to ensure that you're using the freshest and best-quality heavy cream and cream cheese. Avoid using low-quality cream or cream cheese as it may result in a lumpy texture, which is a big no-no for an Angel Bavarian cake. Also, make sure that your eggs are at room temperature as this will ensure that they whip up well and give you that light, airy texture that an Angel Bavarian cake requires.
Tip #2 - Whipping the cream and egg whites
One of the most critical steps in making an Angel Bavarian cake is whipping the cream and egg whites properly. You will need to use a stand mixer or a hand-held mixer to whip the cream and egg whites separately. Make sure that the bowl and whisk are chilled before whipping the cream. Whipping the cream at high speed until it forms stiff peaks is critical but also takes patience. You must watch it closely to ensure that you don't over whip it as it can lead to separation.
When whipping the egg whites, make sure that they’re at room temperature. Whip the egg whites separately, and once they form stiff peaks, fold them gently into the whipped cream. The key is to be gentle as you don't want to deflate the whipped cream. Whipping the cream and egg whites properly will give your cake that fluffy and airy texture that Angel Bavarian cakes are famous for.
Tip #3 - Preparing the gelatin
Angel Bavarian cakes typically use gelatin as a setting agent. It is crucial to prepare the gelatin properly to ensure that your cake sets correctly. First, you need to soak the gelatin in a small amount of cold water. Once it has softened, heat it over low heat until it dissolves completely. Remember to stir continuously to prevent it from burning or sticking to the bottom of the pot.
Once the gelatin has dissolved, you need to let it cool for a few minutes before adding it to the whipped cream and egg whites. When adding the gelatin, it needs to be added gradually, while constantly whisking, to ensure that it's well incorporated.
Tip #4 - Adding flavors and decorative elements
Adding flavors and decorative elements to your Angel Bavarian cake is what makes it stand out. You can add just about any flavor to your cake, such as vanilla, chocolate, lemon, or even coffee. You can also add fruit to your cake to give it a refreshing twist. However, it's important to note that adding fruits that contain high levels of acid, such as lemon, can cause your cream to curdle. If you're adding a fruit that is high in acid, make sure to stabilize the cream with sugar to prevent curdling.
When it comes to decorating your cake, you can get as creative as you like. You can add whipped cream rosettes, shaved chocolate, or fresh fruit to make it look more enticing. The key is to keep it simple and elegant.
Tip #5 - Allow enough time for setting
Angel Bavarian cakes need ample time to set. Ideally, you should allow your cake to set in the refrigerator for at least 4 hours before serving. This will ensure that it sets correctly and holds its shape. Remember, if you rush the process, the cake may collapse and lose its fluffy, airy texture.
Conclusion
Making an Angel Bavarian cake that is light, cool, and delish, without baking it, can be quite simple if you follow these tips. It's crucial to use high-quality ingredients, whip the cream and egg whites properly, prepare the gelatin correctly, add flavors, and allow enough time for setting. Once you've mastered these tips, you'll be able to create an Angel Bavarian cake that is perfect for any occasion.