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Apricot Bavarian Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1    Env unflavored gelatine
1/4  c  Orange juice
1/2  c  Granulated sugar
1    Tablesp lemon juice
1/8    Teasp salt
1  c  Mashed, cooked dried
    -apricots (using fork,
    -mash apricots with their
1  c  Heavy cream, whipped
1    8-oz bakers' angel-food

Soften gelatine in orange juice; then dissolve over hot water. Stir in sugar lemon juice, salt, and apricots. Refrigerate about 15 min., or until thickened. With egg beater, beat apricot mixture until frothy; fold in cream. Slice angel-food cake crosswise into 3 layers. Reassemble, spreading apricot mixture between layers, then over top and sides. Refrigerate several hours or overnight. Makes 8 to 10 servings.

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