Almond Angel Food Cake with Creme Anglaixe and Macerated Strawberries

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Almond Angel Food Cake With Creme Anglaise and Macerated Strawberries

 

Recipe By :Cooking Light, August 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

STRAWBERRIES:

8 cups sliced strawberries

2 tablespoons granulated sugar

2 tablespoons orange juice

1 teaspoon grated orange rind

CAKE:

3/4 cup slivered almonds

2 tablespoons granulated sugar

1 cup sifted cake flour

1/2 cup powdered sugar

1/2 teaspoon salt

10 large egg whites

1 teaspoons cream of tartar -- (1-1/4)

3/4 cup granulated sugar

1 teaspoons almond extract -- (1-1/2)

CREME ANGLAISE:

2/3 cup sugar

8 large egg yolks

3 cups 1% low-fat milk -- (3-1/2)

1 tablespoon vanilla extract

 

1. Preheat oven to 325°.

 

2. To prepare strawberries, combine first 4 ingredients in a bowl. Cover and

chill 3 hours.

 

3. To prepare cake, place almonds and 2 tablespoons granulated sugar in a food

processor; pulse until finely chopped. Sift together

the flour, powdered sugar, and salt Into a bowl. Combine the almond mixture with

flour mixture, and set aside. Beat egg whites in a

large bowl at high speed of a mixer until foamy. Add cream of tartar; beat until

soft peaks form. Add 3/4 Cup granulated sugar, 1

tablespoon a time, beating until stiff peal form. Sprinkle the flour mixture

over the egg white mixture, 1/4 cup at a time; fold in.

Fold in almond extract. Spoon the batter into a ungreased 10-inch tube pan, an

spread evenly. Bake at 325° for hour or until the

cake springs back when lightly touched.

 

4. While the cake is baking, prepare the creme anglaise. Combine 2/3 cup sugar

and yolks in a large saucepan, stirring with a whisk

until blended. Gradually add milk to the pan, stirring constantly with a whIsk.

Cook over medium heat until mixture coats the back

of spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a

bowl; stir in vanilla Cover and chill ( the mixture

will thicken as it cools).

 

5. Invert cake pan and cool for 40 minutes. Loosen cake from sides of pan using

a narrow metal spatula. Invert cake onto plate.

Serve with strawberries and creme anglaise.

 

Yield: 16 servings (serving size: 1 slice cake, 1/3 cup strawberries, and 1/4

cup creme anglaise).

 

CALORIES 237 (22% from fat); FAT 5.2g (sat 1.4g, mono 2.7g, poly 1.0g); PROTEIN

7.2g; CARS 39.6g; FIBER 2.3g; CHOL 111mg; IRON

1.3mg; SODIUM 135mg; CALC 103mg

 

From AllMagazineRecipes Submitted by E.R. O'Grady

 

S(Formatted by):

" KES on 8/16/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 248 Calories (kcal); 7g Total Fat; (24% calories from fat); 8g

Protein; 40g Carbohydrate; 108mg Cholesterol; 130mg

Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2

Other Carbohydrates

 

NOTES : This recipe highlights eggs at their very best-the cake gets its regal

airiness from beaten egg whites, and the creme

anglaise gets its silky-smooth consistency from egg yolks. This cake doesn't

rise as much as a traditional angel food cake does

because of the almonds, which weigh it down slightly.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0