Delight your palate with the irresistible Angel Cake. A perfect combination of textures and flavors that elevates the simplicity of ingredients to a level of delicious experiences. In this recipe, the smoothness of coconut cream harmonizes with the touch of white chocolate, creating a soft and irresistibly tasty cake. Follow our step-by-step guide and discover how to transform simple ingredients into a memorable dessert.
Ingredients:
- 6 eggs
- 150g sugar ≈ 3/4 cup (5.3 oz)
- 5g vanilla sugar ≈ 1 teaspoon
- 20g all-purpose flour ≈ 2 tablespoons
- 300g heavy cream ≈ 1 1/4 cups (10.6 oz)
- A pinch of salt
- 70g sugar ≈ 1/3 cup (2.5 oz)
- 1 teaspoon lemon juice
- 70g all-purpose flour ≈ 1/2 cup (2.5 oz)
- 80g sugar ≈ 1/3 cup (2.8 oz)
- 100g butter ≈ 7 tablespoons (3.5 oz)
- Coconut flakes
- White chocolate
Instructions:
- Separate the egg whites from the yolks.
- In a bowl, beat the egg yolks with 150g sugar until creamy.
- Add 5g vanilla sugar and 20g flour to the mixture.
- Add 300g heavy cream and mix well.
- Heat the mixture until thickened.
- Remove from heat, cover, and let the cream cool.
- In another bowl with the egg whites, add a pinch of salt, 70g sugar, and 1 teaspoon lemon juice, and beat for 7 minutes.
- Gently fold in 70g flour and 80g sugar.
- Pour this batter into a 20cm (8-inch) pan and bake at 170°C (340°F) for 35-40 minutes.
- While the cake cools, beat 100g butter in a bowl for 3-4 minutes.
- Gradually add the cooled cream mixture from step 5 and continue beating.
- Divide the cake into two layers and spread the prepared cream between and on top of the cake.
- Refrigerate for 2 hours.
- You can also spread the cream on the sides.
- Top with coconut flakes and white chocolate shavings.
- Enjoy your meal!
