Strawberry Bavarian Cake
Made with Heeman's Strawberries + Heeman's Berries + Heeman's strawberry jam
3 cups
750ml
Heeman's fresh strawberries, washed hulled and chopped
2 cup
500 ml
Whole consistently sized berries, washed and hulled
1/3 cups
75 ml
Icing sugar
1/3 cup + 3/4 cup
75 ml + 175 ml
1/3 cup / 75mL + 3/4 cup / 175 mL cold water
2 envelopes
Unflavoured gelatin
1 1/2 packages (3 ounces each, 85 g)
Large ladyfingers
2 tbsp
Heeman's strawberry jam
1 tsp
5 ml
Water
1/2 cup
Light whipped topping thawed, (additional for garnishing)
This cake is a low-fat recipe but it does not taste like it! It uses fresh or frozen strawberries or our own Heeman’s Sundae Sauce!
Step 1
Completely blend strawberries in blender, do not puree.
Step 2
In a saucepan, heat berries and sugar over medium heat until boiling, stirring occasionally. Reduce heat to low and simmer 5 minutes.
Step 3
Pour mixture into medium mesh sieve over bowl. With a spoon, press berries against sieve to push through pulp and juice, equal to 2 cups (500mL) puree.
Step 4
In a saucepan, sprinkle gelatin over 1/3 cup (75mL) cold water. Let stand 1 minute. Cook over low heat until gelatin dissolves. Stir into pureed fruit. Stir in 3/4-cup (175mL) cold water. Refrigerate 1-1/4 hours, stirring occasionally until the consistency of unbeaten egg whites.
Step 5
Separate ladyfingers into halves and line a 8-1/2×3-inch (21.25×7.5 cm) spring form pan. Mix strawberry jam with 1 teaspoon (5mL) water and spread over ladyfingers lining bottom of pan.
Step 6
Fold whipped topping into thickened fruit mixture. Pour mixture into spring form pan. Place whole strawberries tip up into mixture covering the entire surface of cake.
Step 7
Cover and refrigerate 2 hours until firm.
Step 8
To serve, remove sides of spring form pan and garnish with whipped topping, if desired.
Can use 1-3/4 cups (425mL) ‘Heeman Strawberry Sundae Sauce’ in place of crushed strawberries. (With this method I sometimes skip the 5 minutes cooking, puree the sauce so there was no chunks and go straight to step #4.
