Stereo restore and recipe for Bavarian Cream Chocolate Cake requested

LOVE SUN POINTS: Does anyone know who is still working on old stereos? I have a stereo receiver from the 1990s that has to be looked at because one day it just won’t work. I would love to have it repaired. I’ve looked everywhere but haven’t had any luck. I’m very old-fashioned and like to listen to my old records and tapes.

I read sunspots the whole time and thought maybe you could help me because you’ve helped so many others. – Robert, Auburn

REPLY: I understand your situation. It’s sad when we lose those “old friends” we’ve been counting on for so long.

I recommend The Stereo Doctor at 151 Water St. Augusta, but if anyone knows of a similar business in LA I would love to hear about it. In the meantime, the information from Stereo Doctor is: www.stereodoc.com; 623-3222. You can also text him. This service is by appointment only.

Another approach you can take is to turn your cherished music collection into CDs or store it on some other updated technology, even if you just want to back it up. With this in mind, contact Photo Finish at 555 Center St. in the Auburn Mall. (mainephotofinish.com; 783-3354). They can provide guidance to help you make an informed decision. If you feel like it and have the time, you can also buy software to do it yourself.

LOVE SUN POINTS: Many years ago we bought a wonderful, delicious Bavarian chocolate cream cake at Eith’s Bakery in Auburn. The cake was made of thick Bavarian cream sandwiched between two or three layers of chocolate, covered with the same icing and decorated like a birthday cake. It was delicious!

I haven’t found any since they closed. Can somebody help me with it? – No name, no city

REPLY: This cake sounds dreamy! If I were you I would call other bakeries to see if they could make you one. Or maybe you can make one yourself! The Bavarian cream you are talking about is a little tricky, but well worth the effort. Here is a recipe: In a small bowl, stir together 2 tablespoons of unflavored gelatin and ½ cup of cold water. Set aside to soften. In a medium bowl, stir together 4 egg yolks, ½ cup sugar and a pinch of salt until smooth.

Bring 2 cups of milk to a boil in a medium saucepan. Pour hot milk into the egg yolk mixture in an even stream, stirring constantly. Return the mixture to the saucepan and cook, stirring over medium heat until the mixture covers the back of a spoon. Remove from heat and pour the pudding through a sieve. Stir in the softened gelatin and vanilla until the gelatin has melted. Let cool down.

When the mixture has cooled almost to room temperature, whip the cream to medium stiffness and fold it into the pudding. Freeze the prepared cake layers immediately, as the cream quickly solidifies as the gelatin sets. Keep in the refrigerator for at least an hour before serving.

Here’s another thought: I wouldn’t be surprised if we heard from professional bakers or other Sun Spots readers who offer to make this cake for you. Let’s keep an eye on ourselves and see if anyone takes up the challenge!

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