Mandarin Orange Cake 1
2 sm. cans mandarin oranges (11 oz.)
1 (6 oz.) box lemon gelatin
1 c. cold water
18 to 20 ladyfingers (split)
2 c. heavy cream, whipped, (1 pt.) no sugar added to cream
Drain juice from oranges. Add enough water to juice to make 2 cups and bring to
boil. Dissolve gelatin in hot liquid. Add cold water and cool, until mixture is
syrupy. Line bottom and sides of 9 inch spring form pan with ladyfingers. Fold
syrupy mixture into whipped cream with oranges. Pour into cake pan and chill
overnight.