Try this Savannah Cream Cake recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften.
In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 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 softened gelatine; set aside.
In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 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 beginning 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 strawberrie, 1 cups of the raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled.
Beat the remaining 3/4 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 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.
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Serving Size: 1 Serving (1060g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1769 | ||
Calories from Fat: 1308 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.3g | 194 % | |
Saturated Fat 83.6g | 418 % | |
Monounsaturated Fat 45.1g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 1497.2mg | 461 % | |
Sodium 55992.2mg | 1931 % | |
Potassium 1037.8mg | 27 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 48.9g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1769
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