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Tort Angel Cake

Tort Angel Cake


Don't you happen to have too many egg whites left? Yes, me! So I freeze them and use them trying recipes. This time I made Angel Cake, a fried egg white and topped it with a mascarpone cream and chocolate.

  • 275 ml egg whites (about 8)
  • 150 grams of sugar
  • 100 gr flour
  • peel a grated lemon
  • a tablespoon of lemon juice
  • a pinch of salt
  • Cheese cream
  • 125 gr cream cheese gen Philadephia
  • 150 gr mascarpone
  • 100 gr melted white chocolate
  • 1 tablespoon powdered sugar
  • 1 tablespoon lemon juice
  • Chocolate eggs

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Angel Cake Cake:

Beat the egg whites with a pinch of salt, add the lemon juice and lemon peel, then mix further and add the sugar little by little. When we have incorporated all the sugar, the egg foam must be shiny and firm. Add the flour, stirring from the bottom up, in 3 stages until we have added it all. We put it in a form of baking gulguf and put it in the oven at 180 degrees for 30-40 minutes, until it passes the toothpick test.

Let it cool for about an hour.

With a mixer mix the cream cheese with mascarpone, lemon juice and powdered sugar, then add melted chocolate. When the cake has cooled, garnish it with cream cheese and chocolate eggs.

Serve with strawberry sauce or strawberry jam.

Enjoy!


Angelic angel cake recipes - 7 recipes

Like the flower it's named for, this orange-kissed angel food cake is scented and sweet, with golden yellow and pal.

  • ANGEL FOOD CAKE:
  • 1 cup plus 2 tablespoons cake flour * (4 1/2 ounces) I used King Arthur Flour brand (see note)
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar (12 1/4-ounces)
  • 12 large egg whites **
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • DAFFODIL CAKE:
  • 1 recipe angel food cake (see related recipe or use your own)
  • 6 egg yolks, lightly beaten
  • 1/2 teaspoon orange extract
  • GLAZE:
  • 2 tablespoons cream cheese, room temperature
  • 1/4 cup orange juice concentrate, thawed
  • 1 1/2 cups confectioners' sugar
  • Note: * Do not use all-purpose flour. Our tasters unflatteringly compared to a cake made with it to Wonder Bread.
  • I used the equivalent liquid egg whites, which worked out quite well. actually!

Mini Orange Angel Food Cakes

These cakes make beautiful presentation desserts

  • CAKE:
  • 1/2 cup King Arthur Unbleached Cake Flour Blend or Queen Guinevere Cake Flour
  • 3/4 cup Baker's Special sugar or superfine sugar
  • 2 teaspoons orange zest, finely grated
  • 6 large egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon orange extract
  • 3/4 teaspoon cream of tartar
  • GLAZE:
  • 1 cup glazing sugar or confectioners' sugar, sifted
  • 1/4 cup orange juice fruit powder
  • 1/4 cup milk
  • Substitute 3 tablespoons orange juice for the juice powder and milk, if desired this will make the recipe dairy-free.

2-Ingredient Fluff Cake

This easy 2-ingredient cake recipe is fat-free and sure to please everyone's sweet tooth

  • 1 (16-ounce) box angel food cake mix
  • 1 (20-ounce) can crushed pineapple, not drained
  • Whipped topping, optional for serving
  • Chopped fruit, optional for serving

Sugar Free Angel Food Cake

Sugar free angel food cake is perfect if you are watching your sugar intake


Re: STrawberry Cream angel food cakes

To save time, substitute a cake made from a yellow cake mix for the Chiffon Sponge Cake. And don't forget to slice the tops off the cake layers to make them lay just right.

There will be leftover Pastry Cream store in the refrigerator for up to three days and use for other desserts or pastries. It does not freeze well.


1 recipe Pastry Cream (recipe follows)
1 recipe Chiffon Sponge Cake (recipe follows)
3 cups heavy whipping cream
6 tablespoons sugar
1 teaspoon vanilla
Pastry bag fitted with large star tip
1 (10-inch) cardboard round
2 cups fresh strawberries, chopped
2 cups almonds, toasted and crushed
Cake plate or pedestal
12 whole strawberries (buy the huge Driscoll variety)
Prepare the Pastry Cream and refrigerate according to directions. Prepare the Chiffon Sponge Cake and let the layers cool wrap and store, if necessary.

When ready to assemble the cake, whip the heavy cream with the sugar and vanilla until stiff, being careful not to overwhip or the cream will become buttery. Place 1 cup of the sweetened whipped cream into a pastry bag fitted with a star tip. Place the bag into the refrigerator until ready to use.

Remove the Pastry Cream from the refrigerator and whip it by hand for no more than 1 minute to smooth out the lumps.

Place one of the cake layers, right side up, onto the cardboard round. Spread a 1/2-inch-thick layer of Pastry Cream over the top of the bottom layer. Arrange a 1-cup layer of chopped strawberries on the cake layer and top with a thin layer of whipped cream, just enough to barely cover the strawberries.

Place the other cake layer, right side down, on top of the filling. Refrigerate for 15 to 20 minutes to set.

Remove from the refrigerator and ice the top and sides with the remaining whipped cream. If you are right-handed, hold the cake from the bottom with your right hand and your palm flat up to the ceiling. With your left hand, grab a handful of chopped nuts and gently press them into the side of the cake. (Reverse for left-hand decorating.) Rotate the cake and continue pressing on the nuts until the entire side is covered.

Place the cake on a cake plate or pedestal. Using the chilled pastry bag, pipe 12 rosettes of whipped cream on the top edge of the cake. To evenly space them, think of the top of the cake as a clock. Pipe a rosette at 12 o clock, then one each at 6, 3, and 9 o clock, dividing the cake into quarters. Pipe on the remaining rosettes. Top each rosette with a whole strawberry. Refrigerate the cake, up to 3 days, until ready to serve.


17 Unexpected Grilling Recipes for Summer

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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the Uber Freight launch team. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entrepreneur Podcast and co-author of Like, Love, Follow: The Entrepreneur's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

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Angel Food Cake

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe and video tutorial closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.

Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It & # 8217s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.

I & # 8217ve published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it & # 8217s time visit where both originate: classic homemade angel food cake!


Making Ahead & Storing

Making this ahead of time: I would suggest only making this the day of, otherwise the excess strawberry juice and cream will seep into the cake and eventually make it soggy. To store it before eating cover the trifle dish with a piece of cling wrap or foil to keep it fresh.

If you want to prepare the ingredients 1-2 days in advance you can store the different ingredients in separate containers until you are ready to assemble the trifle.


Cake Recipes Directory: Find news, features and images related to Cake Recipes - Food - Recipes - 2021

Get your favorite cake recipes here, as well as variations such as gluten-free and light versions of cakes. Whether you are planning a traditional cake, birthday cake, holiday cake, or any other type, find the recipe right here.


Shmoo Cakes

The shmoo torte comes from Winnipeg, as the story goes, created by a proud mother for her son & # 8217s Bar Mitzvah. And while it remains a regular at Bar and Bat Mitzvahs & # 8212and, to be sure, at wedding sweet tables & # 8212you can order a slice of shmoo at local restaurants and a whole shmoo at bakeries. It is rich, rich, rich. It starts with a toasted pecan sponge cake (some prefer angel food), sliced ​​horizontally in thirds, layered and frosted with whipped cream, studded with toasted pecans, and for the pi & # 232ce de r & # 233sistance, a drizzle of butterscotch sauce overtop. It & # 8217s is about having it all. How this over-the-top cake got its name & # 8212 & # 8220shmoo & # 8221 or & # 8220schmoo & # 8221 & # 8212is a mystery. Some claim it comes from the name of the adorable, generous pear-shaped white comic book creatures from Al Capp & # 8217s Li & # 8217l Abner.

SPONGE CAKE
1 & # 189 cups (375 mL) pecan halves, divided
6 large eggs, separated
& # 188 tsp (1 mL) cream of tartar
1 cup (250 mL) granulated sugar, divided
1 tbsp (15 mL) vanilla, divided
& # 190 cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
& # 188 tsp (1 mL) salt

BUTTERSCOTCH SAUCE
1 & # 189 cups (375 mL) packed light brown sugar
1 cup (250 mL) whipping cream
2 tbsp (30 mL) butter
2 cups (500 mL) whipping cream

1. Set oven rack at center of oven preheat oven to 325 & # 176F (160 & # 176C).

2. Set out 9 & # 189-inch (24-cm) regular chiffon cake pan, fitted with legs, and not nonstick. Do not grease or line.

3. Toast pecans in a single layer on baking sheet until slightly darkened, 8 to 10 minutes. Set aside 12 of the best-looking pecan halves. Let cool chop remaining pecans finely. Measure out & # 190 cup (175 mL) for the cake batter, the remainder for garnish.

4. Beat egg whites until foamy sprinkle cream of tartar overtop. Beat to soft peaks. Adding half of the sugar in a steady sprinkle, beat whites until they form dazzlingly white and firm peaks.

5. In a separate large bowl, beat yolks with remaining sugar until thick, pale yellow and mixture falls off beaters in ribbons. Add 2 tsp (10 mL) of the vanilla.

6. Whisk together flour, baking powder and salt sift one-third at a time over the egg yolk mixture, folding in each addition gently. Fold in the & # 190 cup (175 mL) chopped pecans. Fold in about a third of the egg white mixture to loosen the yolk mixture. Fold in remaining whites.

7. Spoon batter into pan run a table knife through the batter twice to eliminate air bubbles. Bake until skewer inserted into the cake comes out clean, about 55 minutes to 1 hour.

8. Immediately turn cake pan upside-down and set on its legs for the cake to cool. You can enclose in an airtight container and store at room temperature for 1 day or freeze for up to 2 weeks. Let thaw.

9. For the butterscotch sauce, bring sugar, cream and butter to a simmer, stirring. Simmer for 2 minutes. Let cool. Cover and refrigerate for up to 3 days. If sauce separates, warm until softened and whisk to combine and smooth.

10. Beat cream until firm peaks form add remaining 1 tsp (5 mL) vanilla. With long serrated knife, cut cake horizontally into three layers. Arrange 4 strips of waxed paper on large flat cake plate, forming frame that will keep plate clean. Place bottom cake layer, cut-side up on waxed paper. Spread scant quarter of vanilla whipped cream over layer. Repeat with second layer and cream. Top with remaining layer, cut-side down. Spread thin layer of whipped cream over top and side of cake (crumb coat) refrigerate for 10 minutes. Use remaining whipped cream to cover the top and side of cake more generously. If desired, reserve some of the whipped cream to pipe rosettes around top of cake.

11. Press remaining chopped pecans on side of the cake and garnish top of cake with whole pecan halves. Slide waxed paper frame from under the cake. Drizzle some of the butterscotch sauce over the cake, and reserve remainder in a pitcher to pour over individual servings.


Step 1

Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer.

Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping.

Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces.

Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy).

Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.


Contents

The best-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré. [ citation needed ]

In Hungary, Czech Republic, Slovakia, Ukraine [ citation needed ], and Russia cakes are usually called tortes without differentiating between cake and pies. In Polish, as an example, the word pies is translated into Polish as cake, but cake can be also translated as layer cake or cream cake. [4]

An element common to some tortes is sweet icing (exceptions are several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the. tops and sides of the torte. An example is the whiskey cake. A number of European torts do not have layers. Some, for instance German-style "Käsesahnetorte", are unbaked.