INGREDIENTS

INSTRUCTIONS

Make the shortbread:  In a bowl cream together the butter, the sugar,
and the vanilla, add  the flour,the baking powder,and the salt, and
stir the mixture until  it forms a dough. Spread the dough evenly in
the bottom of a 10-inch  springform pan and bake it in the middle of a
preheated 350F. oven  for 20 to 25 minutes, or until it is golden. Let
the shortbread cool  and chill it in the pan for 15 minutes.  Make the
Bavarian:  In a small saucepan stir together the lemon juice, the
sugar, the  liqueur, and 2 tablespoons water, sprinkle the gelatin over
the  mixture, and let it soften for 1 minute. Heat the mixture over
moderately low heat, stirring, until the sugar and the gelatin are
dissolved, set the pan in a bowl of cold water (do not add ice), and
stir the mixture until it is just cool but still liquid. In a chilled
large bowl with an electric mixer beat the cream until it holds soft
peaks, with the motor running add the lemon mixture, beating until  the
mixture is just combined, and fold in the diced strawberries  gently
but thoroughly.  Pour the Bavarian into the springform pan and chill
it, covered, for 4  hours, or until it is set. The cake may be made 1
day in advance and  kept covered and chilled. Remove the side of the
pan, transfer the  cake to a plate, and garnish the top and side with
the halved  strawberries.  Gourmet March 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4044
Calories From Fat: 1648
Total Fat: 187.8g
Cholesterol: 571.5mg
Sodium: 1350.2mg
Potassium: 3474.2mg
Carbohydrates: 586.5g
Fiber: 44.2g
Sugar: 423.3g
Protein: 39.1g