Angel food cake with mascarpone and cranberry: a cake with no oil or butter, covered with a sweet mascarpone cream and lots of blueberries. Elegant and easy to prepare, Perfect for a birthday party. What of my blog. Gradually I have clarified the ideas and kitchen, I already loved, has become an obsession, an anchor that binds me to reality. The desire to learn, experiment, create new things with me constantly. And this thanks to you who follow me, I ask for advice or give me tips.
And we come to dessert and today's recipe, the angel food cake with mascarpone and blueberries: a delicious sweet, Angelico would say, perfect for any occasion and especially if you would advance whites. Remember that the kitchen does not throw away anything and everything, almost, you can recycle. With advanced egg whites you can also prepare meringues with cream and Pavlove, cream and fruit.
The Angel food cake is a light light cake made with only egg whites, flour and sugar. No eggs nor butter. It is called so because it is so soft as to seem homemade food for Angels. Easy to prepare. Cuoce in soli 30 minuti e, If not stuffed or do not cover, It keeps a long time inside a bag Frost. If you were to fill or cover, as I did, I will advance even a peep. I have prepared a mascarpone cream lightened with whipped cream and flavored with Cointreau. Then I garnish it all with so many fresh blueberries. If you like this kind of cake, light but very good, try also to variants RASPBERRIES AND CREAM TIRAMISU’ and to the ORANGE, that are in VIDEO RECIPE on my YouTube Channel. Have a good day!
ANGEL FOOD CAKE AND BLUEBERRY MASCARPONE (easy recipe)Print This
- PER LA ANGEL FOOD CAKE (doses for a mold 22 cm)
- 360 grams of egg whites at room temperature
- 150 grams of flour (00)
- 300 grams caster sugar cash
- 5 grams of cream of tartar
- 10 ml Cointreau or Amaretto
- 2 grams of organic lemon peel grated
- a pinch of salt
- FOR CREAM Mascarpone
- 250 grams mascarpone
- 150 ml of cream
- 1 teaspoon organic vanilla extract
- 1 tablespoon Cointreau or Amaretto
- powdered sugar as required (depends on how much you want it sweet)
- fresh blueberries as required
Whip until stiff egg whites with half the quantity of sugar indicated. Mix together in a bowl the remaining sugar, the flour, cream of tartar, the salt and the grated lemon rind and mix everything with care. Then combine everything to egg whites with the help of a spatula, doing a movement from top to bottom so you do not disassemble whites and dough is smooth.
Finally, Add the liqueur. Pour the mixture into a mould ring (plain or decorated, as for budt cake) without butter. Bake at 170 degrees for 30 minutes. Remove from oven and invert the mold on a wire rack, leaving him upside down until cool. To unmold the cake, pass a knife along the edges of the mould: the cake will come off smoothly.
For coverage, work the mascarpone until smooth. Whip the cream with the sugar and blend it with mascarpone, then add the liqueur. Cover the cake with the mixture of cream and cheese with a spatula, leaving well evident signs of spatulate, for a nice decorative effect. Garnish with blueberries, Sprinkle with icing sugar and serve. Bon appétit!