Bavarian Cream Cake

Dissolve gelatin in cold water. To make custard, combine egg yolks, milk, sugar, flour, and salt in top of double boiler and cook until it thickens on spoon.

While hot, dissolve the gelatin and water mixture in the custard and stir until well distributed through the custard. Cool. When cold, add vanilla and almond extract.

Beat egg whites until stiff and dry, then fold into the custard. Beat the whipping cream and fold into mixture. Rinse an angel food cake pan with cold water and leave a few drops in it; pour 1/3 of custard on bottom.

When it is thick enough, drop bits of angel food cake into it. Completely cover this layer of custard with cake (approximately half the cake). Cover cake with another 1/3 custard. Repeat cake layer and remaining 1/3 custard.

Set this in the refrigerator overnight, or make in the morning to serve at night. Turn mold out onto plate.

After it is firm, you may "ice" it with whipped cream, which has been sweetened with sugar to taste. This may be topped with coconut, almonds, strawberries, bananas, or peaches, if desired.