Bavarian Angel Cake Recipe

Name: Bavarian Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pt. milk; 1 c. sugar; 4 egg yolks; 2 tsp. flour; pinch of salt; 1 envelope plain gelatin; 1/2 c. cold water; 1 pt. whipped cream or Cool Whip topping; 4 egg whites, beaten stiff; 1 large angel food cake; almond extract; 1/2 pt. whipped cream or topping; cherries

Servings: persons

1/2 pt. milk
1 c. sugar
4 egg yolks
2 tsp. flour
pinch of salt
1 envelope plain gelatin
1/2 c. cold water
1 pt. whipped cream or Cool Whip topping
4 egg whites, beaten stiff
1 large angel food cake
almond extract
1/2 pt. whipped cream or topping
cherries

1
Make a thin custard of first 5 ingredients.
2
Then dissolve gelatin in 1/2 cup cold water and stir in custard (after removing from stove) while still hot.
3
Let cool and fold in 1 pint whipped cream of Cool Whip topping and egg whites, beaten stiff.
4
Break up angel food cake into pieces about the size of walnuts.
5
Line a large pan 3 or 4 inches deep with the cake.
6
Pour custard flavored with almond extract over the cake.
7
Repeat until pan is full.
8
Let stand in refrigerator overnight.
9
A few hours before serving, ice with 1/2 pint whipped cream of topping.
10
Cut in squares and serve with cherry on top.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pt. milk, 1 c. sugar, 4 egg yolks, 2 tsp. flour, and more.

Yes, Bavarian Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bavarian Angel Cake

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