The best delicious Fallen Angel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fallen Angel Cake recipe today!
Hello my friends, this Fallen Angel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fallen Angel Cake is amazingly delicious, and addictive, everyone will be asking for more Fallen Angel Cake.
What Makes This Fallen Angel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fallen Angel Cake.
Ready to make this Fallen Angel Cake Recipe? Let’s do it!
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1/4 c Cocoa powder
1 1/2 c Cake flour
2 ts Baking powder
1 ts Salt
8 Eggs separated
1 1/2 c Granulated sugar
1 1/2 ts Vanilla extract
STRAWBERRY OR RASPBERRY FILL
1 1/2 pt Fresh berries
1/4 c Granulated sugar
1/8 c Water
***STRAWBERRY OR RASPBERRY
-WHITE
; CHOCOLATE SAUCE***
1/2 lb White chocolate
1/2 c Water
5 Berries of choice
GANACHE FOR GLAZING CAKE
4 Egg yolks
4 oz Granulated sugar
1 ts Vanilla extract
1 3/4 lb Dark chocolate
1/2 qt Heavy cream
CHOCOLATE GARNISH WINGS
4 oz Dark chocolate; (can use
-bakers
; chocolate)
Mix all dry ingredients together in a bowl with a whisk. In a mixer or by
hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of
sugar to egg whites and mix until stiff peaks form.
In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon
stage. Add a small amount of dry ingredients to the yolk mixture and
alternate with a little of egg whites. Using a rubber spatula, continue
folding until all ingredients are combined.
Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined
with parchment and grease again. Bake approximately 12 to 14 minutes or
until springy and toothpick is almost dry. Do not overcook.
STRAWBERRY OR RASPBERRY FILLING:
In a blender combine above ingredients for approximately 1 minute or until
smooth.
Reserve as filling.
STRAWBERRY OR RASPBERRY WHITE CHOCOLATE SAUCE:
Over a double boiler melt white chocolate. Add water and mix until no lumps
remain.
Roughly chop berries and add to sauce. Reserve.
GANACHE FOR GLAZING CAKE:
Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into
small pieces, place in sauce pan and add the cream. Heat to approximately
150 degrees F stirring constantly. Stir hot cream mixture into the egg
yolks and continue stirring for 1 minute to assure that sugar is melted.
Keep warm and ready for glazing.
CHOCOLATE GARNISH WINGS:
Melt over a double boiler and place into a piping bag or a parchment cone.
On a separate sheet of parchment paper pipe out wings freehand or draw with
a stencil to trace. Place in freezer so they set up. Reserve for garnish.
TO ASSEMBLE CAKE:
Take cake and cut into two triangles then cut each in half laterally. On
bottom half, ladle berry filling and evenly distribute. Then apply white
chocolate berry sauce. You can at this point add fresh berry slices if
desired.
Place top half back on top then place cake on a wire rack for glazing.
Using warm ganache ladle glaze on top of cake and allow to run down sides.
If ganache is thin add another coat.
Place in refrigerator until glaze is solid. Take a whisk and splatter white
chocolate sauce on top and decorate with more berries. With wings, they can
garnish entire cake or you can use smaller wings to garnish each individual
serving.
Yields
1 servings
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