Bavarian Angel Cake

• 1/2 pt. milk
• 1 c. sugar
• 4 egg yolks
• 2 tsp. flour
• pinch of salt
• 1 envelope plain gelatin
• 1/2 c. cold water
• 1 pt. whipped cream or Cool Whip topping
• 4 egg whites, beaten stiff
• 1 large angel food cake
• almond extract
• 1/2 pt. whipped cream or topping
• cherries

1. Make a thin custard of first 5 ingredients.
2. Then dissolve gelatin in 1/2 cup cold water and stir in custard (after removing from stove) while still hot.
3. Let cool and fold in 1 pint whipped cream of Cool Whip topping and egg whites, beaten stiff.
4. Break up angel food cake into pieces about the size of walnuts.
5. Line a large pan 3 or 4 inches deep with the cake.
6. Pour custard flavored with almond extract over the cake.
7. Repeat until pan is full.
8. Let stand in refrigerator overnight.
9. A few hours before serving, ice with 1/2 pint whipped cream of topping.
10. Cut in squares and serve with cherry on top.

milk, sugar, egg yolks, flour, salt, gelatin, cold water, whipped cream, egg whites, angel food cake, almond, whipped cream, cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183991 (may not work)