Strawberry Lemon Bavarian Cake
Ingredients
Shortbread
1 stick unsalted butter
1/4 C. sugar
1/2 tsp. vanilla
1 C. all-purpose flour
1/2 tsp. double-acting baking powder
1/4 tsp. salt
Bavarian
3/4 C. strained fresh lemon juice
1 C. sugar
2 Tbsp. orange flavored liqueur
2 envelopes unflavored gelatin
2 C. well chilled heavy cream
1 1/2 pints strawberries, diced
24 strawberries, halved
Cooking Instructions
In bowl cream together butter, sugar, vanilla, add flour, baking powder, and salt. Stir mixture until form dough. Spread dough evenly in bottom of 10-inch springform pan and bake in middle of preheated 350 oven 20-25 minutes, or until golden. Let shortbread cool and chill in pan 15 minutes. In small saucepan stir together lemon juice, sugar, liqueur, 2 Tbls. water. Sprinkle gelatin oven mixture, let soften 1 minutes Heat mixture over mod-low heat, stirring, until sugar and gelatin dissolve, set pan in bowl of cold water (do not add ice), stir mixture until just cool but until liquid. In chilled large bowl with electric mixer beat cream until soft peaks, with motor running add lemon mixture, beating until mixture is just combined, fold in diced berries gently but thoroughly. Pour Bavarian into springform pan and chill, covered, 4 hours, or until set. Cake may be made 1 day in advance-kept covered and chilled. Remove side of pan, transfer cake to plate
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