Savannah Cream Cake

1 envelope (1/4 ounce) unflavored gelatin
5 extra-large egg yolks
1 cup sugar
1/2 cup dry sherry
2 3/4 cups heavy cream, chilled
1 tablespoon vanilla extract
Angel Food Cake, cut into 1 inch squares
1 cup fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 tablespoons 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 of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water. Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, 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 of the cream until it begins to thicken. Gradually beat in 1/4 cup of the 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 cups 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.

Angel Food Cake
1 cup plus 2 tablespoons cake flour
1/4 teaspoon nutmeg, preferably freshly grated
1 1/2 cups sugar
12 extra-large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat the oven to 375F.

Sift together the cake flour, nutmeg and 1/2 cup of the sugar.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks form. Beat in the vanilla and fold in the flour mixture.

Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool.