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Recipe: Fallen Angel Cake
Similar Categories: Fallen, Angel, Cake
Fallen Angel Cake
1/4cup cocoa powder
1 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
8 eggs separated
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
Mix all dry ingredients together in a bowl with a whisk. In a mixer or
by hand, in a separate bowl whip egg whites to soft peaks. Add ½ cup
of sugar to egg whites and mix until stiff peaks form.
In another bowl whisk yolks, vanilla extract and 1 cup sugar to a ribbon
stage. Add a small amount of dry ingredients to the yolk mixture and
alternate with a little of egg whites. Using a rubber spatula, continue
folding until all ingredients are combined. Bake at 375 degrees F on a
greased half sheet tray or a cookie sheet lined with parchment and
grease again. Bake approximately 12 to 14 mins or until springy and
toothpick is almost dry. Do not overcook.
------------
Strawberry or Raspberry Filling
1 1/2 pints of fresh berries
1/4 cup granulated sugar
1/8 cup water
In a blender combine above ingredients for approximately 1 minute or
until smooth. Reserve as filling.
--------------
Strawberry or Raspberry White Chocolate Sauce
1/2 lb. White chocolate
1/2 cup water
5 berries of choice
Over a double boiler melt white chocolate. Add water and mix until no
lumps remain. Roughly chop berries and add to sauce. Reserve.
--------------
Ganache for Glazing Cake
4 egg yolks
4 ounces granulated sugar
1 teaspoon vanilla extract
1 lb. 12 ounces dark chocolate
1/2 qt. heavy cream
Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate
into small pieces, place in sauce pan and add the cream. Heat to
approximately 150 degrees F stirring constantly. Stir hot cream mixture
into the egg yolks and continue stirring for 1 minute to assure that
sugar is melted. Keep warm and ready for glazing.
---------------
Chocolate Garnish Wings
4 ounces of dark chocolate
Melt over a double boiler and place into a piping bag. On a sheet of
parchment paper pipe out wings freehand or draw with a stencil to trace.
Place in freezer so they set up. Reserve for garnish.
--------------
TO ASSEMBLE CAKE
Take cake and cut into two triangles then cut each in half laterally.On
bottom half, ladle berry filling and evenly distribute.Then apply white
chocolate berry sauce.You can at this point add fresh berry slices if
desired. Place top half back on top then place cake on a wire rack for
glazing.Using warm ganache ladle glaze on top of cake and allow to run
down sides. If ganache is thin add another coat.Place in refrigerator
until glaze is solid.Take a whisk and splatter white chocolate sauce on
top and decorate with more berries.With wings, the can garnish entire
cake or you can use smaller wings to garnish each individual serving.
1/4cup cocoa powder
1 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
8 eggs separated
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
Mix all dry ingredients together in a bowl with a whisk. In a mixer or
by hand, in a separate bowl whip egg whites to soft peaks. Add ½ cup
of sugar to egg whites and mix until stiff peaks form.
In another bowl whisk yolks, vanilla extract and 1 cup sugar to a ribbon
stage. Add a small amount of dry ingredients to the yolk mixture and
alternate with a little of egg whites. Using a rubber spatula, continue
folding until all ingredients are combined. Bake at 375 degrees F on a
greased half sheet tray or a cookie sheet lined with parchment and
grease again. Bake approximately 12 to 14 mins or until springy and
toothpick is almost dry. Do not overcook.
------------
Strawberry or Raspberry Filling
1 1/2 pints of fresh berries
1/4 cup granulated sugar
1/8 cup water
In a blender combine above ingredients for approximately 1 minute or
until smooth. Reserve as filling.
--------------
Strawberry or Raspberry White Chocolate Sauce
1/2 lb. White chocolate
1/2 cup water
5 berries of choice
Over a double boiler melt white chocolate. Add water and mix until no
lumps remain. Roughly chop berries and add to sauce. Reserve.
--------------
Ganache for Glazing Cake
4 egg yolks
4 ounces granulated sugar
1 teaspoon vanilla extract
1 lb. 12 ounces dark chocolate
1/2 qt. heavy cream
Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate
into small pieces, place in sauce pan and add the cream. Heat to
approximately 150 degrees F stirring constantly. Stir hot cream mixture
into the egg yolks and continue stirring for 1 minute to assure that
sugar is melted. Keep warm and ready for glazing.
---------------
Chocolate Garnish Wings
4 ounces of dark chocolate
Melt over a double boiler and place into a piping bag. On a sheet of
parchment paper pipe out wings freehand or draw with a stencil to trace.
Place in freezer so they set up. Reserve for garnish.
--------------
TO ASSEMBLE CAKE
Take cake and cut into two triangles then cut each in half laterally.On
bottom half, ladle berry filling and evenly distribute.Then apply white
chocolate berry sauce.You can at this point add fresh berry slices if
desired. Place top half back on top then place cake on a wire rack for
glazing.Using warm ganache ladle glaze on top of cake and allow to run
down sides. If ganache is thin add another coat.Place in refrigerator
until glaze is solid.Take a whisk and splatter white chocolate sauce on
top and decorate with more berries.With wings, the can garnish entire
cake or you can use smaller wings to garnish each individual serving.
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