Angel Cake

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  •     ¾ cup cake flour 
  • 6   Tbs. cornstarch  
  •     pinch salt 
  • 4   large eggs, at room temperature  
  • 3   large egg yolks, at room temperature  
  • 1   cup sugar  
  • 1   tsp. almond extract  
  • 1   jar (12 oz.) good quality lemon curd  
  • 1   cup heavy cream, divided  
  •     ½ cup + 3 Tbs. flour 
  • 1   cup milk  
  • 1   cup unsalted butter, at cool room temperature  
  •     ¾ cup granulated sugar 
  • 1   tsp. vanilla extract  
  •     pinch salt 
  • 4   cups large flaked unsweetened coconut, like Bob’s Red Mill  
  • 1   pkg. (16.5oz.) refrigerated sugar cookie dough  
  •     ½ cup flour 
  •     3” angel cookie cutter 
  •     small angel cookie cutter (that matches larger one) 
  •     1” heart cookie cutter 
  • 10   clear red hard candies, like Jolly Ranchers, crushed  
  • 1   cup confectioners’ sugar  
  •     ¾ tsp. meringue powder, like Wilton 
  •     Large white pearl balls to go around bottom of cake 


0 Minuten
Make the cake: Heat oven to 350ºF. Line bottoms of three 9” cake pans with parchment or wax paper. Butter and flour pans. In bowl, whisk together flour, cornstarch and salt. In stand mixer fitted with whisk, beat eggs and yolks on high speed 3 min. Add sugar and almond extract. Beat 4 min., or until mixture has increased in volume and is light yellow in color. With mixer speed on low, add flour mixture only until incorporated. With rubber spatula, fold ingredients 4 times, to insure uniform batter. Divide batter among pans, smoothing tops. Bake 10 min., or until light golden brown. Let stand 3 min. Loosen sides of cakes and invert onto cooling racks. Remove parchment and cool. In bowl, whisk together lemon curd and ¼ cup heavy cream until smooth. In mixing bowl, beat remaining cream until thick. Fold beaten cream into lemon curd mixture. Place first layer on serving platter. Spread with half the lemon mixture. Repeat with second layer. Top with third cake layer. Refrigerate 1 hr
Make the buttercream: In a 1 quart saucepot, stir together 3 Tbs. flour and a few tablespoons milk until smooth. Whisk in remaining milk. Place over medium heat. Stir constantly until mixture comes to a boil. Let boil 1 min. Transfer to a bowl, cover surface with plastic wrap and let cool to room temperature. Meanwhile, in electric mixer on low speed, beat butter until smooth. Add sugar and beat 5 min. When milk mixture has cooled, add to butter one tablespoon at a time. Continue beating on low speed 5-8 min., or until the sugar has dissolved. Beat in vanilla extract. Spread cake top and sides with buttercream. Press coconut into side of cake. Reserve remaining coconut for top garnish. Refrigerate until 1 hour before serving
Make angels: Heat oven to 350ºF. In stand mixer, beat together cookie dough and flour. Roll out to 3/8” thickness. Cut out 6 angels. Place on parchment lined baking sheet. Cut out heart in center of each cookie. Carefully fill heart cut-out with crushed candy. Do not overfill. Bake 8-10 min., or until edges of cookies begin to turn light brown and candy melts. Cool
In bowl, beat together confectioners’ sugar, meringue powder and 1 ½ Tbs. water, 5 min., or until thick and shiny. Transfer to a piping bag fitted with a small plain tip, like Wilton #2. Decorate as desired. Let dry 1 hr
Decorate cake: Place 3 or 4 angels around top edge of cake, pressing into frosting. Garnish with remaining coconut
Prep time: 1 hr
Total time: 3 hrs
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Foto: Pankrath, Tobias

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