2020-08-13 / test@t

Angel food cake with raspberry confit

A quick, airy and very tasty summer cake on the famous angel sponge cake, which is based on a lot of whipped proteins. The biscuit itself is very interesting; its airy spongy structure is clearly visible in the cut photo. The cake is delicious with any summer berries, but I like it most with fragrant raspberries. The cake itself turns out to be airy and not very satisfying.

Ingredients

for angel biscuit: egg whites 226 g
sugar 110 g
salt 1 pinch (s)
lemon juice 1 tsp
vanilla sugar 1 tsp
flour 60 g
corn starch 30 g
for raspberry confit: raspberry 300 g
sugar 30 g
corn starch 15 g
water 30 g
for cream: cream 33% 500 ml
white chocolate 100 g
butter 20 g
gelatin 8 g
Baileys liqueur 50 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking angel biscuit. Place the proteins in a clean, dry bowl, beat at low speed until foamy, then add sugar and vanilla sugar in several steps, add a pinch of salt and lemon juice. Beat the whites until firm peaks.

Step 2

Sift flour and starch through a sieve, add in several steps into the whipped proteins.

Step 3

Gently mix the flour mixture into the whipped egg whites.

Step 4

Cover the bottom of the form with baking paper. There is no need to lubricate the walls of the mold, otherwise the biscuit will fall off ahead of time. We spread the dough into a mold, level the surface. I had a split ring with a diameter of 18 cm, so instead of a bottom, I have foil. We bake at 160-170 ° С for 30-40 minutes.

Step 5

Turn the finished biscuit right in the mold. This will prevent the biscuit from settling.

Step 6

Let the biscuit cool completely, remove the split ring.

Step 7

Wrap the sponge cake in plastic wrap, let it rest for 5-8 hours, then cut into 2 cakes.

Step 8

Making a creamy mousse. We heat the white chocolate in the microwave along with butter (in the microwave for 180 W for a couple of minutes). Soak gelatin in 50 g of water, then dissolve in a water bath. Stir the melted gelatin into the melted chocolate with butter and add 50 ml of Baileys cream liqueur.

Step 9

Whisk the cooled cream until stable peaks. A little whipped cream (I set aside about 1/5 to decorate the top of the cake). Then carefully mix the chocolate-gelatinous mass with the whipped cream.

Step 10

Install the split ring on the dish in which we will serve the cake. We put the first cake. I soaked it in cream liqueur. Apply 1/2 part of the mousse to the cake, put it in the freezer so that the cream grabs.

Step 11

Then put the raspberry confit on the mousse, leave about 1 cm on the edge.

Step 12

Lay out the cream mousse again. We put the second cake, soak it with liquor, press it lightly.

Step 13

Apply whipped cream to the top of the cake and decorate to your liking. Let the cake stand in the refrigerator for several hours.

Step 14

Then we cut and enjoy a delicious summer cake. Enjoy your tea!

Preparation time

Cooking time

Servings

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