Esta es una exhibición prevé de cómo se va ver la receta de 'Angel Food Cake With A Fresh Lemon Curd' imprimido.

Receta Angel Food Cake With A Fresh Lemon Curd
by Global Cookbook

Angel Food Cake With A Fresh Lemon Curd
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 10 lrg egg whites at room temperature
  • 1 c. sugar
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1 c. all-purpose flour sifted
  • 4 med fresh lemons - (to 6)
  • 6 lrg egg yolks
  • 1 1/4 c. sugar
  • 6 Tbsp. butter cool
  • 2 c. sugar
  • 1 c. water
  • 3 x egg whites at room temperature
  • 1 pch salt
  • 1/8 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 2 pt assorted berries rinsed and hulled (such as strawberries, raspberries, blueberries and blackberries)
  • 1/2 c. sugar
  • 1/4 c. chiffonade of fresh mint

Direcciones

  1. Preheat the oven to 375 degrees.
  2. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt till soft peaks form, about 2 min. Add in the sugar and vanilla and beat till stiff peaks form, about 2 min. Add in the flour and beat for 2 min, scrapping down the sides of the bowl as needed.
  3. Pour the batter into an ungreased angel food cake pan. Bake till golden and springy when touched, 30 to 35 min. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cold completely.
  4. Remove the cake from the pan and slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside.
  5. Ice the entire cake with the Boiled Icing. At this point you can eat as is, or possibly lightly brown the boiled icing, carefully with a creme brulee torch. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake.
  6. For the Lemon Curd: Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 c. of juice. In a small mixing bowl, whisk the Large eggs and yolks till smooth. Stir in the lemon juice. Pour the mix into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, till the mix thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one Tbsp. at a time. Cold to room temperature. (Yields about 2 1/2 c.)
  7. For the Boiled Icing: In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 min. Bring the sugar to 240 degrees. If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down. Meanwhile, combine the whites, salt and tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed till soft peaks form. Increase the speed to medium-high and beat till stiff peaks form. In a steady stream, add in the sugar syrup to the whites and continue whipping till the icing is spreadable. Whip in the vanilla. (Yields about 2 1/2 c.)
  8. For the Marinated Berries: Combine the ingredients in a mixing bowl and mix well. Cover and chill for at least 1 hour. Just before serving, stir in the mint. (Yields about 2 c.)
  9. This recipe yields 1 cake for 12 servings.