From Paulette Vickery's Recipe Collection

Raspberry Ladyfinger Cake

cakes, fruits

2 pkg unflavored gelatin
3/4 cup sugar
2 cup milk
3 each egg yolks, beaten
1 cup sour cream
2 teaspoon vanilla
12 each ladyfingers, split
3 each egg whites, beaten stiff
1/2 cup whipping cream
1 single raspberry sauce

In medium saucepan, combine gelatin, sugar, and 1/4 teaspoon salt. Stir in milk, and egg yolks. Cook and stir over low heat, till mixture coats spoon. Remove from heat. Stir 1 cup of hot mixture into sour cream. Return sour cream mixture to saucepan, and add vanilla. Chill till partially set. Meanwhile, line 1 9 inch round baking pan with plastic wrap. Arrange 6 ladyfinger halves, spoke fashion, in bottom of pan. Place remaining ladyfingers along sides of pan. Fold stiffly beaten egg whites into gelatin mixture. Whip cream, and fold into gelatin mixture. Spoon gelatin mixture into pan. Cover, and chill several hours, till firm. Unmold cake onto cake plate, by placing plate atop pan and inverting pan quickly. Lift pan from cake, and remove plastic wrap. Drizzle cake with raspberry sauce. Pass remaining raspberry sauce if desired. Garnish with additional raspberries.

Yield: 12 servings