Angel Food Cake

Name: Cake 'Lia' with Coffee Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: Ingredients for the sponge: 24 eggs; 24 tablespoons of flour; 24 tablespoons of sugar; 1.5 packets of baking powder. Ingredients for the cream: 200 ml of black coffee; 660 g of sugar; 6 egg yolks; 400 g of Rama (cube); 300 ml of whipped cream; 1 packet of whipped cream stabilizer. Ingredients for soaking the sponges: 6 tablespoons of sugar; 60 ml of rum essence; 400 ml of water. Marshmallow Fondant: 450 g of white marshmallows; 2 tablespoons of water; 2 vials of vanilla essence; 900 g of powdered sugar; Rama for greasing the dish in which we melt the marshmallows; cornstarch for rolling; food coloring for roses and leaves. Grease a dish well with Rama; place the marshmallows in it; add 2 tablespoons of water; and put the dish in the microwave until the marshmallows melt (I put them in for four times of 30 se; but this time also depends on the microwave's power). Be careful to melt in a larger dish as the mar; add the 900 g of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is; dust a foil or a bag with a little cornstarch and let it cool for at least 2 hours. I covered the ca

Ingredients: 12 egg whites, 1 and 1/2 teaspoons of egg white stabilizer (cream of tartar), 1/4 teaspoon salt, 140 g cake flour, 120 g sugar, 120 g sugar (again, not a mistake), 1 and 1/2 teaspoons of vanilla essence (I used lemon), 1/2 teaspoon of almond essence.

The flour with 120 g of sugar is mixed well in a bowl and set aside to retain its flavor. In another container, the egg whites are whipped until they become firm and fluffy with the help of a mixer. This is the moment when we add the stabilizer and salt, continuing to mix to achieve a perfect texture. Once the egg whites are well beaten, we begin to gradually add the remaining 120 g of sugar, one tablespoon at a time, mixing constantly. It is important that this stage is done patiently, so that we achieve a glossy and firm meringue. When the meringue is ready, we add the chosen essences, such as vanilla or lemon, and mix for a few more seconds to incorporate them.

The next step is to sift the flour and sugar mixture over the egg white foam. It is essential to proceed carefully, mixing with a wooden spoon, using a gentle up-and-down folding motion. This technique helps to maintain the air in the meringue, ensuring a fluffy cake. Once all the ingredients are well incorporated, we prepare to bake the composition. We take a cake pan with a removable bottom, which must have a tube in the middle; it is crucial not to grease or flour the pan, to allow the cakes to stick perfectly.

We place the pan in the unheated oven. This will help with even baking, so we set the temperature to a low level and let it bake until the cake takes on a slightly golden hue. In the meantime, we prepare a bottle or a baking dish with handles, so that when we take the cake out of the oven, we can turn it upside down. The tube in the middle of the pan will rest on the neck of the bottle, ensuring that the cake remains fluffy as it cools.

Once cooled, we turn the cake over and use a sharp knife blade to detach the edges from the sides of the pan. Carefully, we transfer the cake to a platter. This dessert can be served with fresh fruits, ice cream, fruit syrup, or whipped cream, depending on everyone's preferences. For example, I prepared a fresh strawberry sauce for this cake, slicing the strawberries, mixing them with sugar, and mashing them with a hand mixer. Then, I poured the strawberry sauce over a slice of cake and added a dollop of whipped cream on top, creating a delicious and visually appealing dessert. This recipe is not only easy to make but also offers a refined culinary experience, perfect for any occasion.

Tags: eggs flour sugar lemon recipes for children

Category: Desert
Author: Adela B.

Views: 2015
Date: 28.04.2019