Angelina cake

Category: Confectionery
Angelina cake

Ingredients

Biscuit: 2 pieces
egg 2 + 2 pieces
sugar 50 + 50 grams
flour 65 + 65 grams
vanilla taste
salt pinch
French meringue:
protein 125 gram
sugar 200 grams
vanilla taste
Coconut layer:
coconut flakes 150 grams
condensed milk 200-220 grams
Creamy strawberry soufflé
cream 33% 500 grams
strawberry fund 100g
water 25 degrees 175 gram
powdered sugar 80-100 grams
Cream 70 grams
milk 65 grams
egg 1 piece
sugar 100g
vanilla taste
butter 100g
Cream
lemon acid 0.5 tsp
protein 240 gram
sugar 480 gram
shape d 26

Cooking method

  • Biscuit:
  • Beat eggs with sugar and salt until three times in volume. The mass brightens. The finished mixture does not fall off the finger.
  • Add vanilla.
  • Sift the flour on top and mix gently by hand or with a spatula using the folding method, but not in any case with a mixer.
  • Draw a circle on baking paper, turn it over, grease the paper with margarine and lay out the dough according to the pattern.
  • Bake at 180 degrees for 10-15 minutes.
  • Remove, leave to cool on the paper, remove the paper.
  • Bake the second cake in the same way.
  • French meringue:
  • Separate the whites from the yolks very carefully so that the yolk does not get into the whites.
  • Begin whipping.
  • When the proteins begin to thicken, pour sugar in a thin stream.
  • Beat until firm peaks.
  • Draw a circle on baking paper, turn it over. Distribute the proteins according to the drawing with a spoon or a pastry bag.
  • We bake at a temperature of 100 degrees for 2-2.5 hours.
  • The skewer comes out dry, the cake is light.
  • Let it cool, remove it from the paper. Carefully! The crust is fragile.
  • Coconut layer:
  • Mix the milk with the coconut.
  • Cover the form with cling film.
  • Smooth the mass and tamp well.
  • Cover with cling film and tamp again.
  • Refrigerate for 2-3 hours.
  • Creamy interlayer:
  • Dilute the foundation with water.
  • Beat the cream, gradually adding the powder.
  • Pour out the foundation and stir.
  • Charlotte cream:
  • Grind half of the sugar with an egg, add a spoonful of cold milk.
  • Boil the rest of the milk with the remaining sugar.
  • Pour the hot milk mixture in a thin stream into the egg mixture with constant stirring.
  • Put the mass on fire and bring to a boil.
  • Boil until the syrup thickens slightly.
  • Do not forget to constantly interfere.
  • Remove from heat, allow to cool completely.
  • Beat very soft butter with a mixer until fluffy.
  • Add syrup one spoon at a time without stopping whisking.
  • Add vanilla.
  • Cream "Swiss meringue":
  • Pour water into a wide bowl and put on fire, let it boil.
  • Put all the ingredients in an enamel or stainless steel dish. This dish should fit freely into the cookware on the stove.
  • Mix them with a mixer (just mix).
  • Place the egg whites in boiling water and beat.
  • The mass will increase, but the cream is not yet ready
  • Beat for a long time, about 20-30 minutes.
  • The cream is ready if you see the bottom of the dish while whipping.
  • This cream cannot be prepared in advance. Cooked-used.
  • More details can be found here.
  • Assembly:
  • Put a biscuit cake in a split ring or mold. Lubricate with half of Charlotte cream.
  • Put a protein cake on top and also grease it with the same cream that remains.
  • The third layer is a coconut layer.
  • Put the cream with the foundation on the coconut layer and cover with the second sponge cake.
  • We put in the refrigerator for at least 3 hours, but more is better.
  • We decorate at your discretion.
  • Angelina cake
  • Angelina cake
  • Enjoy your tea!

The dish is designed for

big company

Cooking program:

mixer, oven, stove, refrigerator

Note

I will say right away that I am no decorator.The first time I tried to build something on the cake and the first time I tried the "Wet meringue" cream. Great cream. Keeps shape, relief, does not float. The only drawback is that you cannot prepare it in advance and you need to work with it quickly.
Now about the cake. The cake is fancy. I liked it very much. I was hatching an idea for a couple of weeks, waiting for a reason. Despite the fact that there are many components, everything is not so complicated and long. Write longer. The cake is very big. The volume was given by the cream.
About taste. It is impossible to convey! Delicate sponge cake, crispy meringue, juicy coconut layer and creamy soufflé with a delicate strawberry flavor. To top it off, an airy protein cream. Nasoloda. If someone bakes, they will not regret it. Recommend.

please
Wow, what a handsome man !!!!
Trishka
!!!
Angel, as always there are no words, alone!
celfh
How I love these cakes! Delicious and beautiful cake!
gala10
God, what a beauty ... Can it really be done with your hands?
Angelayou are a sorceress.
Rusa
Nice cake! What is a strawberry fund? Will fresh strawberries work?
Sapphire
Charming cake !!! In which store can you see these funds, or what can you replace with?
ang-kay
Girls, thanks to all. The cake is delicious. If you bake, you will not regret it.
Foundations are a thickener stabilizer for cream. I bought on our forum. Look carefully. And so look in online stores. I think you can replace it with agar or gelatin.
kirpochka
Quote: ang-kay
Draw a circle on baking paper
Very interesting cake !!! What size circle is better to draw?
ang-kay
Nataliya, Thank you. Diameter 26 like shape
kirpochka
Angela, Thanks, understood))
Bridge
Angela, this is a masterpiece! I'm in a deep swoon! How I want a piece of your cake!
V-tina
Quote: ang-kay
I will say right away that I am no decorator.
Oh, Angela, I would be such a "no" decorator of Beauty, not a cake
Rada-dms

Here, there are no words, one desire to grab a larger piece, immediately hide the second and enjoy silently in admiration! It can be seen that a thoughtful extraordinary composition!
lungwort
Your fantasy, Angela, is wonderful. I join those who are in deep swoon. It must be delicious! I'm not even talking about a piece. How I want to repeat. Bye - bookmark.
izumka
AngelaWhat beauty and deliciousness! You can choke on saliva! Already bookmarked! Only, if possible, take your piece of cake to the section "Cuts of cakes": girl-yes: Kill everyone there too
Ljna
gorgeous cake, and what alignment
I have a question. Has MB isolated it from the cream and Charlotte?
ang-kay
Bridge, Natasha, Rada-dms, Olenka, lungwort, Natalia, V-tina, Tina, izumka, Ljna, Evgeniya, thank you girls for your attention and kind words addressed to me and the address of the recipe. I tried to. Hope it is useful to someone.
Quote: izumka
take it to the section "Cuts of cakes"
Somehow I don't go anywhere else, like in recipes. I don't even know what you mean.
Quote: Ljna
Has MB isolated it from the cream and Charlotte?
Evgeniya, it does not come into contact with Charlotte at all, the layer of cream is thin, and on cream it behaves well. I did not isolate anything. I didn't even think about it. I know about Charlotte. Maybe the fund helped somehow. Does MB behave well with jelly pads? I'm not special. But the cream didn't drip. I photographed him 15 hours after applying the cream.
Arka
I can't even write yet, I gasp for air with my mouth I can't see enough of the cut ...
As I come to my senses, I will return
Tumanchik
Angela, in which institute is this art taught? It's time for you to open the school yourself! How smooth ... how professionally straight! I'm just in awe!
ang-kay
Nata, Tumanchik, thanks for stopping by for the cake. I am always glad to see you.
Anatolyevna
ang-kay, Angela is a very beautiful cake!
And soufflé and cream and biscuit! Decorated wonderfully!
I admire and admire!
ang-kay
Tonya, Thank you
Arka
Angela, well, I moved away a little. I came to ask if we should establish a supply channel for your masterpieces to Minsk?
ang-kay
I'd love to))
ulaaa
Looking at your culinary art, I will soon develop an inferiority complex
What sausages, hams, what baked goods, cakes, aerobatics!
NataliaVoronezh
Angela, I'm under the table! What a beauty! Just a masterpiece! I also want to learn this way. I can somehow try to create such similar beauty.
ang-kay
ulaaa, Natalia, thank you for such kind words.
Gallka12
I did not understand what layer the wet meringue is. Tell me please.
ang-kay
galina, not a layer, but on top, like a coating and decoration. Moderators called it "Swiss meringue"
Gallka12
Thanks, I will try
echeva
Angela, I never cease to admire your taste, style, skill!
This is not a cake, but a celebration of pleasure !! Everything, as I like, so that it is soft, and crunchy, and juicy. and coconut and strawberries! Mmmmm ... I will try to repeat ...
Angelina cake
ang-kay
echeva, Evgeniya, Thank you so much. The cake is delicious but very sweet. If it fits, then you need to do it)))
Bozhedarka
and protein cream without lemon in any way?
ang-kay
You can do without it. But then it's generally sweet.
Bozhedarka
ang-kay, Angela, my children do not like with lemon.




very good and delicious recipe, bookmarked
ang-kay
Bozhedarka, Anastasia, I will be glad if it comes in handy)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers