Raspberry angel food cake
Recipe for 8—10 servings:
- 400 g sugar
- 250 g flour
- 9—12 egg whites (depending on the size of eggs)
- 1 tablespoon baking powder
For the stuffing:
- 400 g fresh raspberries
For the cream:
- 1 cup sugar
- 1/2 cup water
- 1/2 tablespoons baking powder
- 3 egg whites
Sift flour and mix it with 200 g of sugar. In a large bowl, whisk the whites until foaming. Add baking powder and continue whisking until the foam does not increase in volume will be soft, but will keep its shape. Add back 200 g sugar and whisk until finally fail thick white foam, looking, as a basis for making meringue.
Laid out in the shape of a circle pastry for pie (lubricate do not!) and send in the oven for 40—45 minutes. Remove and let cool completely. Using a knife and carefully remove the blades finished cupcake form.
Mix water, sugar and baking powder for the cream in a saucepan and stir constantly, bringing to a boil over high heat. Continue to wield my spoon, until the sugar is completely dissolved. Reduce heat and simmer, stirring, for another 3 minutes. Let syrup cool.
Whip the egg whites until stiff and, continuing the vigorous movements with a whisk, add sugar syrup to produce a thick shiny mass.
Cut the cake in 2 parts with a bread knife. Razomni raspberries with a fork and cut Berry laid out the mass. Return upper portion of cake to place wrapped around his entire structure protein cream and serve.
Beautiful, elegant cake that can compete Snickers Cake — taste of home recipes