By Hannah Phillips
Raspberry Bavarian cake
3 steps
Prep:20min
This recipe is an all-time favorite with my family and everyone else who tastes it. It’s so easy but makes an impressive company dessert. Because it doesn’t seem light, everyone feels like they’re sinfully over-indulging! —Linda Murray, Allenstown, New Hampshire (taste of home)
Updated at: Fri, 03 May 2024 13:47:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
28
High
Nutrition per serving
Calories273.2 kcal (14%)
Total Fat6 g (9%)
Carbs51.2 g (20%)
Sugars28.4 g (32%)
Protein5.5 g (11%)
Sodium60.3 mg (3%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
