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Receta Fallen Angel Cake
by Global Cookbook

Fallen Angel Cake
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Ingredientes

  • 1/4 c. cocoa pwdr
  • 1 1/2 c. cake flour
  • 2 tsp baking pwdr
  • 1 tsp salt
  • 8 x Large eggs separated
  • 1 1/2 c. granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 pt fresh berries (strawberries or possibly raspberries)
  • 1/4 c. granulated sugar
  • 1/8 c. water
  • 1/2 lb white chocolate
  • 1/2 c. water
  • 5 x berries of choice (strawberries or possibly raspberries)
  • 4 x egg yolks
  • 4 ounce granulated sugar
  • 1 tsp vanilla extract
  • 1 lb dark chocolate plus
  • 12 ounce dark chocolate
  • 1/2 quart heavy cream
  • 4 ounce dark chocolate (can use baker's chocolate)

Direcciones

  1. Mix all dry ingredients together in a bowl with a whisk. In a mixer or possibly by hand, in a separate bowl whip egg whites to soft peaks. Add in 1/2 c. of sugar to egg whites and mix till stiff peaks form.
  2. In another bowl whisk yolks, vanilla extract and 1 c. of sugar to a ribbon stage. Add in a small amount of dry ingredients to the yolk mix and alternate with a little of egg whites. Using a rubber spatula, continue folding till all ingredients are combined.
  3. Bake at 375 degrees on a greased half sheet tray or possibly a cookie sheet lined with parchment and greased again. Bake approximately 12 to 14 min or possibly till springy and toothpick is almost dry. Don't overcook.
  4. For the Berry Filling: In a blender combine above ingredients for approximately 1 minute or possibly till smooth. Reserve as filling.
  5. For the Berry-White Chocolate Sauce: Over a double boiler heat white chocolate. Add in water and mix till no lumps remain. Roughly chop berries and add in to sauce. Reserve.
  6. For Ganache For Glazing Cake: Whip egg yolks, sugar and vanilla till lightly fluffy. Cut chocolate into small pcs, place in sauce pan and add in the cream. Heat to approximately 150 degrees, stirring constantly. Stir warm cream mix into the egg yolks and continue stirring for 1 minute to assure which sugar is melted. Keep hot and ready for glazing.
  7. For the Chocolate Garnish Wings: Heat over a double boiler and place into a piping bag or possibly a parchment cone. On a separate sheet of parchment paper pipe out wings freehand or possibly draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish.
  8. To Assemble Cake: Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle Berry Filling and proportionately distribute. Then apply Berry-White Chocolate Sauce. You can, at this point, add in fresh berry slices if you like.
  9. Place top half back on top then place cake on a wire rack for glazing.
  10. Using hot Ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add in another coat.
  11. Place in refrigerator till glaze is solid. Take a whisk and splatter white chocolate sauce on top and decorate with more berries. With wings, they can garnish entire cake or possibly you can use smaller wings to garnish each individual serving.