HOW TO COOK ANGEL CAKE WITH CUSTARD AND BERRIES
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To say that this Angel cake with custard and berries is only spectacular is an understatement, it is also very good and soft.An ideal dessert to dispose of the egg whites you have at home, excellent for special occasions or just as a dessert at the end of a meal.
INGREDIENTS
- 10 egg whites
- 200 g granulated sugar
- 8 g cream of tartar
- grated zest of half an orange
- 200 g flour 00
- 250 g custard
- to taste wild berries
INSTRUCTIONS
- Start preparing the Angel cake with custard and berries , whipping the egg whites until stiff with whips. You have to get a frothy mixture, WELL TASTED, it may take a few minutes.
- When the egg whites are ready, add the grated peel of half an orange and the cream of tartar, sifted and mix. Now add the sugar a little at a time and continue to mix with the electric whisk.
- Lastly, add the sifted flour and mix gently with a spatula.Pour the angel cake mixture into the special mold, the one with the feet for the chiffon cake to be clear (it must NOT be greased or floured). already hot and static at 180 ° and cook for about 40 minutes.
- Always do the toothpick test before taking the cake out of the oven and adjust to the temperatures of your oven. When your ANGEL CAKE is cooked, take it out of the oven and let it cool upside down. Before serving, remove it from the mold with the help of a knife blade.
- Meanwhile, prepare the custard and let it cool.
- Take back the angel cake and you can fill it with the cream both on the surface as I did with the help of the pastry bag and by cutting it in half to fill both inside and above.
- Finally, decorate over the cream with the berries you like bes
