Shelly's Recipe

SAVANNAH CREAM CAKE

Category: Cakes

1 (1/4 oz) envelope unflavored gelatin
5 extra-large egg yolks
1 cup sugar
1/2 cup dry sherry
1/4 cup water
2 3/4 cups heavy cream, chilled
1 tbsp vanilla extract
Angel Food Cake, cut into 1 inch squares
1 cup fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 tbsp fresh lemon juice

In 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 sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and water.

Scrape the egg yolk mixture into a heavy medium saucepan and cook, 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 gelatin; set aside.

In a large bowl, whip 2 cups cream until it begins to thicken. Gradually beat in 1/4 cup sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream. Set the bowl containing the custard and gelatin 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 strawberries, 1 cup 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.