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Raspberry Bavarian Cake Recipe

   
 

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     Raspberry Bavarian Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
3 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 cups confectioners' sugar
2 envelopes unflavored gelatin
1/3 cup plus 1/2 cup cold water, divided
38 ladyfingers, split
2 tablespoons seedless raspberry jam
1 teaspoon water
1 carton (12 ounces) frozen whipped topping, thawed, divided
 

Instructions
In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.
In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.
Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.


Originally Submitted
4/10/2011





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