CAKES

ptugel Gavariau Cream Cake

Prepare and bake Rosin Hoop ANGEL Foop CakE Mix according to directions
on package. When cold, frost generously with Bavarian Cream and chill until

set.
Gavarian Cream
1 envelope plain unflavoured gelatin lg cup granulated sugar
(1 tablespoon) 1 cup milk
l4 cup cold water 1 cup heavy cream, whipped
2 eggs, separated V4 teaspoon vanilla

lg teaspoon salt

Soak gelatin in cold water for 5 minutes. Scald milk in top of double boiler.
Stir together lightly with a fork the egg yolks, salt and sugar. Gradually
add part of the scalded milk to the egg mixture, stirring constantly. Return
to double boiler. Cook over hot, not boiling, water until mixture coats a
metal spoon, stirring constantly. Remove immediately from heat. Add
soaked gelatin and stir until dissolved. Cover and chill until it begins to
thicken. Fold in stiffly beaten egg whites, whipped cream, vanilla and 11%
cups chopped canned fruit or sweetened fresh fruit.

Strauberry ptugel Layer Cake

Prepare and bake Rosin Hoop ANGEL Foop CAKE according to directions
on package.

Slice horizontally into three layers. Spread Strawberry Filling between
layers. Cover top and sides with 114 cups heavy cream, whipped. Decorate
with whole unhulled strawberries.

Straubeny Filling

2 cups (1 pint) strawberries 1 cup whipping cream
2 tablespoons sugar l4 cup sugar
1 teaspoon gelatine 1 teaspoon vanilla

1 tablespoon water

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