Fallen Angel Cake
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Cocoa Powder1.5 cups
Cake Flour2 tsps
Baking Powder1 tsp
Salt110 g
Granulated Sugar1 tsp
Vanilla Extract1 cup
Water450 g
White Chocolate60 g
Dark ChocolateDirections:
1
Mix all dry ingredients together in a bowl with a whisk
2
In a mixer or by hand, in a separate bowl whip egg whites to soft peaks
3
Add 1/2 cup of sugar to egg whites and mix until stiff peaks form
4
In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon stage
5
Add a small amount of dry ingredients to the yolk mixture and alternate with a little of egg whites
6
Using a rubber spatula, continue folding until all ingredients are combined
7
Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined with parchment and grease again
8
Bake approximately 12 to 14 minutes or until springy and toothpick is almost dry
9
Do not overbake
10
In a blender combine above ingredients for approximately 1 minute or until smooth
11
Reserve as filling Over a double boiler melt white chocolate
12
Add water and mix until no lumps remain
13
Roughly chop berries and add to sauce
14
Reserve Whip egg yolks, sugar and vanilla until lightly fluffy
15
Cut chocolate into small pieces, place in sauce pan and add the cream
16
Heat to approximately 150 degrees F stirring constantly
17
Stir hot cream mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted
18
Keep warm and ready for glazing
19
Melt over a double boiler and place into a piping bag or a parchment cone
20
On a separate sheet of parchment paper pipe out wings freehand or draw with a stencil to trace
21
Place in freezer so they set up
22
Reserve for garnish
23
TO ASSEMBLE CAKE Take cake and cut into two triangles then cut each in half laterally
24
On bottom half, ladle berry filling and evenly distribute
25
Then apply white chocolate berry sauce
26
You can at this point add fresh berry slices if desired
27
Place top half back on top then place cake on a wire rack for glazing
28
Using warm ganache ladle glaze on top of cake and allow to run down sides
29
If ganache is thin add another coat
30
Place in refrigerator until glaze is solid
31
Take a whisk and splatter white chocolate sauce on top and decorate with more berries
32
With wings, they can garnish entire cake or you can use smaller wings to garnish each individual serving