Today, I first prepared angel food cake. Its difference from the usual is that it is produced only in proteins and some other proportion. The main rule when cooking — baking dish does not need to be lubricated with oil and cool the cake should be upside down so cake settles. It is very convenient for this cake to use a rectangular 10 x 20 cm, but I have such was not, therefore, made in a circular with a diameter of 18 cm. By the way, I cooked half portions, so the cake has turned out not so high as was supposed, but in general, it It should be cut in 3 parts. And I used the fruit, not the berries, as in the original recipe. For recipe thank Irina Chadeyke cake really angelic, very delicate, delicious, airy and beautiful.
An egg white — 5
Sugar (small) — 50 g
Powdered sugar — 80 g
Vanilla sugar — 1 bag
Flour — 60 g
Cream (33%) — 400 g
Raspberry (replaced mango) — 150 g
Powdered sugar — 1 tablespoons
A mixture of berries (I used plums, nectarines, kiwi, boiler cherry and mango) — 200 g
1. powdered sugar, mix with the flour. Protein whisk in a solid foam. Add the sugar and vanilla sugar and continue whisking to shine. Pour the sifted flour with the powdered sugar and mix the dough with a spoon. We spread the dough in a greased form no. We send in a preheated 180 degree oven for 30 minutes. Overturn the form upside down and put on the grill, leave until cool. After cooling, the surface will be slightly moist, sprinkle it with ground nuts or breadcrumbs. Draw a knife along the sides of the form and a couple of times a good knock on the table form. Cream whisk until soft peaks add the powdered sugar. Cream whisk until soft peaks add the powdered sugar.
2. Grease 2 parts cream and fruit dent.
3. Cover with the third and lubricates the entire cake cream, first a thin layer, make it easier to smear, then a thick, to the cake was white.
4. Cover the cream cake. Decorate the cake or fruit and berries can be served. Bon Appetit!