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 Sugar
1 1/2 ts Vanilla extract
FILLING
1 1/2 pt Fresh berries
1/4 c Sugar
1/8 c Water
GANACHE TO GLAZE CAKE
4 Egg yolks
4 oz Sugar
1 ts Vanilla extract
1 Pound, 12 ounces dark
Chocolate
1/2 qt Heavy cream
———————–CHOCOLATE GARNISH WINGS———————–
4 oz Dark chocolate; or bakers
WHITE CHOCOLATE SAUCE
1/2 lb White chocolate
1/2 c Water
5 Berries of choice
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 number of dry ingredients to the yolk
mixture and alternate with a few 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 the toothpick is almost dry. Do not overcook.
STRAWBERRY OR RASPBERRY FILLING: In a blender combine ingredients for
approximately 1 minute or until smooth. Reserve as filling.
GANACHE FOR GLAZING CAKE: Whip egg yolks, sugar, and vanilla until
lightly fluffy. Cut chocolate into small pieces, place in a saucepan
and add the cream. Heat to approximately 150 degrees F stirring
constantly. Stir the hot cream mixture into the egg yolks and continue
stirring for 1 minute to assure that the 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 the freezer so they set up. Reserve for garnish.
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.
TO ASSEMBLE CAKE: Take the cake and cut it into two triangles then cut each
in half laterally. On the 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 the top half back on top
then place the cake on a wire rack for glazing.
Using warm ganache ladle glaze on top of the cake and allow to run down
sides. If the 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 the entire cake or you can use smaller wings to
garnish each individual serving.
Yields
1 serving
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