What an AMAZING Birthday, not only did I get to make my own cake (so much fun) but a few days after my Birthday my partner and I bought a house. So exciting for us both.
By now you may have realised that I love raspberries, and meringues, and what can I say they are just so delicious but I am sorry if you are sick of raspberry and meringue recipes. Saying that its my Birthday and all I wanted was a raspberry and White chocolate Angel food cake with chocolate shards, meringues, sugared rose petals and fresh raspberries.
Raspberry and White Chocolate
Angel Food Cake
- 12 egg whites
- 1 ¼ cup caster sugar
- 1 cup plain flour
- 1 tsp cream of tarter
- 1 tsp vanilla extract
- 1 punnet of raspberries
- 1 egg white
- 1/3 cup caster sugar
- 1 pinch cream of tarter
White chocolate shards
- 50g good quality white chocolate
- 3 freeze dried raspberries (optional)
- pink food colouring)
White chocolate Ganache
- 100g good quality white chocolate
- 100g cream
Sugared rose petals
- egg white
- caster sugar
Italian Meringue Butter Cream
- 235ml water
- 4 egg whites
- 200g sugar
- 225g unsalted butter – soft room temperature
Pre heat oven to 180˚C
Whip egg whites and cream of tarter until stiff peeks form then slowly add ¾ cup of sugar and whip until smooth and shiny. Then add the vanilla.
sift the remaining sugar and the flour 3 times and then sift in small batches over the egg white mix and could in gently.
put mix in clean not greased Angel food cake tin and smooth the top. remember to cut through mix when in pan to remove major air bubbles and tap tin on bench a few times.
bake for approx 30 mins or until dry and golden. Immediately invert cake to cool upside-down.
Meanwhile make butter cream ( can be made ahead of time)
Bring sugar and water to a boil in a small pot over medium heat.
Place egg whites in a bowl and once sugar reaches 110˚C whip eggs to form medium stiff peaks (in a stand mixer).
Once sugar mix reaches 116˚C immediately remove from heat and gradually pour into egg mix (with mixer still running), continue to whip mix until no heat remains in the bowl (room temperature).
Now add the butter bit by bit and beat until it is spreadable.
Whip egg whites and cream of tarter to form stiff peaks, gradually add sugar until fully resolved ( you can check by rubbing some of the mix between your fingers).
Bake at 120˚C for 30 mins or until dry and hard – there should peel easy off the baking paper or silicone mat.
Follow the method for tempering chocolate from my easter post. once tempered divide the chocolate in half and mix in the food colouring into one to the desired colour. dollop the two colours randomly on a silicone mat ( or baking paper) and swirl together with a spoon or toothpick. then tap the mat on the bench to flatten the chocolate.
crush and sprinkle the raspberries over the chocolate and allow to set.
The rose petals are easy, pick roses from your yard (don’t buy them this ensures that no pesticide were used on them making them poisinous), pull off the nice petals, brush with egg whites and dust with caster sugar, then allow them to dry on a baking sheet.
Once baked and cooled remove the cake from the pan carefully with a sharp knife, and then cut the cake in half.
fill with Italian meringue butter cream and squished raspberries place some more buttercream around the edges and place in the top layer.
Crumb coat and allow to cool in fridge for 20ish mins.
cover with your final coat of buttercream and cool in the fridge for a further 20ish mins ( until it is dry to the touch).
move to your serving plate/stand and carefully pour over the (cool) ganache placing drips wherever you want. once again allow to cool to set the ganache (not to vital if your ganache is already cool.
now go to town decorating, have fun be spontaneous. I did.
I hope you all had an amazing April like I did and happy 1st of May.