Recipe - Savannah Cream Cake

1 Envelope (0.25oz)
unflavoured gelatine
5 Extralarge egg yolks
1 cup Sugar
One half cup Dry sherry
2 Three fourths cup Heavy cream; chilled
1 tablespoon Vanilla extract
1 Angel food cake; cut into 1
inch squares
1 cup Fresh strawberries; cut or sliced up
1 One half cup Fresh raspberries
1 One half tablespoon Fresh lemon juice

ANGEL FOOD CAKE
1 cup Plus
2 tablespoon Cake flour
One fourth teaspoon Nutmeg; preferably freshly
grated
1 One half cup Sugar
12 Extralarge egg whites
1 One fourth teaspoon Cream of tartar
One half teaspoon Salt
1 teaspoon Vanilla extract

From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 17 Aug 1993 07:17:29 GMT
In a small bowl, sprinkle the gelatin into One half cup of cold water and let
soften.

In a medium bowl, beat the egg yolks and One half cup of the sugar until the
mixture thickens and turns pale yellow, about 2 minutes. Stir in the
sherry and One fourth cup water.

Scrape the egg yolk mixture into a heavy medium saucepan and cook over
moderate heat, stirring constantly, until the custard thickens enough to
coat the back of a spoon lightly; do not let boil. Strain the custard into
a large bowl and whisk in the sofened gelatine; set aside.

In a large bowl, whip 2 cups of the cream until it begins to thicken.
Gradually beat in One fourth cup of the sugar and the vanilla. Continue to beat
until moderately stiff. Cover and refrigerate the whipped cream.

Set the bowl containing the custard and gelatine into a large bowl of ice
and water. Whisk gently until the custard is cold and begining to set, 3
to 4 minutes. Remove from the ice and fold in the whipped cream.

Fold the Angel Food Cake squares into the custard cream until they are
completely coated. Spoon this mixture into a buttered 10 inch tube pan.
Cover and refrigerate until set, 1 to 2 hours.

Meanwhile, in a food processor, combine the strawberries, 1 cups of the
raspberries, the remaining One fourth cup sugar and the lemon juice; puree until
smooth. Strain if desired to remove the seeds. Cover and refrigerate the
strawberryraspberry sauce until chilled.

Beat the remaining Three fourths cup cream until moderately stiff.

To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a
knife around the edge. Unmold the cake onto a platter and cover with the
whipped cream. Garnish the cake with the remaining One half cup raspberries and
serve the strawberryraspberry sauce on the side.

Angel Food Cake: Preheat the oven to 374F. Sift together the cake flour,
nutmeg and One half cup of the sugar.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar
and salt. Continue beating until soft peaks form. Gradually beat in the
remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks
form. Beat in the vanilla and fold in the flour mixture.

Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes,
or until a cake tester inserted in the center comes out clean. Invert onto
a rack to cool.

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