Bavarian Angel Cake - cooking recipe

Ingredients

1/2 pt. milk
1 c. sugar
4 egg yolks
2 tsp. flour
pinch of salt
1 envelope plain gelatin
1/2 c. cold water
1 pt. whipped cream or Cool Whip topping
4 egg whites, beaten stiff
1 large angel food cake
almond extract
1/2 pt. whipped cream or topping
cherries

Preparation

Make a thin custard of first 5 ingredients.
Then dissolve gelatin in 1/2 cup cold water and stir in custard (after removing from stove) while still hot.
Let cool and fold in 1 pint whipped cream of Cool Whip topping and egg whites, beaten stiff.
Break up angel food cake into pieces about the size of walnuts.
Line a large pan 3 or 4 inches deep with the cake.
Pour custard flavored with almond extract over the cake.
Repeat until pan is full.
Let stand in refrigerator overnight.
A few hours before serving, ice with 1/2 pint whipped cream of topping.
Cut in squares and serve with cherry on top.