Angel food cake with raspberries, stuffed with tiramisu cream. You want a choreographic cake, pretty easy to do and give you great satisfaction? Try this: If you like raspberries and you love the taste of tiramisu cant go wrong. The base is a angel food cake, the soft cake made with just egg whites, with no oil or butter or egg yolks. Bagna is a raspberry, the stuffing is the wonderful tiramisu cream by Luca Montersino (pasteurized egg yolks), one of my favorite creams. I couldn't of course let her ' naked ', then I topped with whipped cream and decorated with raspberries. One notation: in hindsight, I put some raspberries also between a layer and the other, in the midst of cream: If you like the idea do it. Is’ so this is my excuse to redo the sweet, worth the trip!
Among the tools that will make you comfortable in preparing the Angel food cake with raspberries, a thermometer to measure the temperature of the sugar syrup and a cake ring. I prepared for Christmas and I made to please a little’ everyone of my family members: Anyone who loves creme, those fruits, who the cream, those who want soft bases but does not like the bread of Spain. In short, It took me three days to plan it. You will find beautiful and ready, What are you waiting for?If you like this kind of cake, try also variants of ANGEL FOOD AND BLUEBERRY MASCARPONE or to ORANGE WITH ORANGE GLAZE. Have a good day.
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 TIRAMISU '
250 grams mascarpone
250 grams of whipped cream
90 grams of egg yolks (about 4 egg yolks)
170 grams of caster sugar
50 ml mineral water
4 grams of gelatin
30 milliliters of Marsala
organic vanilla as required
200 ml mineral water
100 grams caster sugar
20 fresh raspberries
40 milliliters di Alchermes
250 ml of cream
extra fine granulated sugar, to taste
fresh raspberries for garnish the cake, to taste
For the angel food cake: 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 mold with a diameter of 22 cm 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 cream, I recommend to prepare several hours before (2-3 hours at least) and let it firm up in the refrigerator before dialing the sweet: soak in a bowl of cold water fish glue. Mount slightly egg yolks with an electric mixer, put the water and sugar in a saucepan and bring the mixture to a temperature of 121 degrees (Yes, you absolutely need a meat thermometer), then pour the sugar syrup to drizzle over the egg yolks and whisk until cool. You will get a mass very swollen, stable and frothy. Heat 2 tablespoons of the base of egg yolks and add the isinglass well squeezed, then add it all again at the base of egg yolks and mix well. Also add the Marsala. Work the mascarpone in cream and combine it with the egg yolk mixture with the help of a spatula, then embed little by little whipped cream with vanilla and, When the mixture is well blended and swollen, refrigerate for a couple of hours.
For the syrup, pour sugar and water into a saucepan, combine the raspberries and cook until the liquid is reduced by half. Then add the Alchermes and let cool completely.
Derive from the cake 3 disc, wet the first disk with plenty of bagna, then cover with cream (and some raspberries if you want to follow my advice). Overlay the other disk, wet and cover again with cream and raspberries. If you own a cake ring it's time to use it, otherwise do not overdo the cream or the cake might be too heavy. I suggest anyway to put the cake in the freezer for 2 hours or for at least 5 hours in the refrigerator before you decorate it. When the cake is cool and compact sheets, cover it with whipped cream and garnish as desired (I have created some small decorations using the spatula) and garnish the cake with raspberries. Refrigerate until ready to serve. Bon appétit!
MATCHING: A combination special with this recipe is possible thanks to Sollucchero of Monte Valentino, Liquor by 15% vol. produced in Umbria, in Pietralunga (province of Perugia). To do this we use a mixture of grapes of Sangiovese, Canaiolo, Ciliegiolo and sour cherry (that is, a type of cherries, characterized by a marked acidity, in technical term Prunus cerasus). The idea of the sour cherry liqueur originates from an ancient recipe made in the early twentieth century by the pharmacist of the village of Pietralunga (Joseph Parker), great-grandfather of the current producer (Nicholas Parker). Its scents, Besides sour cherries, also remember the blackberries and red currants; the taste is dry, soft and warm, with a final feeling of red fruit jam.