Posts Tagged ‘Mascarpone’

June is birthday month! It was my friend Jeanette’s birthday and she requested angel food cake. I have never made an angel food cake before, so I was pretty excited to use the pan hanging out in my Mom’s cabinet. Finally a use for a pan with legs! I had no idea that you needed to let the cake rest upside down, so I had a great time documenting this:

The cake is marvelous – it has a perfect sponge-y texture and I love Martha’s addition of raspberry layers. They add a nice fruity contrast to the cake. The layers are very easy to make – all those egg whites make the batter extremely stiff, so you can easily spread the raspberry mixture onto the batter without a problem, making you appear to be some sort of cake layering genius.

I rarely pay attention to recipes that tell you to sift, but I highly recommend it here. The batter is very light and fluffy and if there are any lumps in the sugar or flour, it will be readily apparent in the cake. So sift away! I used my Mom’s sifter, which is wonderfully old school and works far better than my newer one.

Finally, don’t toss those egg yolks! I am saving mine to make a super batch of ice cream that will be so creamy, I will probably die of happiness. I had a fantastic salted caramel ice cream a few weeks ago that I would love to replicate, so if you know of any good recipes, leave a comment. Otherwise I might make ice cream with my second favorite ingredient, creme fraiche!

Unfortunately for the purpose of blog photos, we ate the cake on a bar patio, lit by candlelight. Great for ambiance, terrible for photos. So this was the sole focused, best lit photo of the cake. It is a bit hard to tell, but check out how awesome the raspberry layers look! Very delicious, angel food cake is now officially in recipe circulation.



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Okay, I promise this is the last puff pastry recipe for awhile. But I’ve saved the best for last, as this was beyond delicious. All this started because CristaBear requested a very specific dessert for her birthday party: layers of phyllo with strawberries, whipped cream and powdered sugar. Of course, me being me, I had to deviate slightly. I knew that whipped cream wouldn’t hold up for very long and would separate. So I made a whipped mascarpone cream, which is absolutely delicious. It tastes like a thicker, more flavorful whipped cream. Winter strawberries are a little sad, so they are doctored up with some sugar and lemon. Finally, I substituted puff pastry for phyllo because I knew it would be easier to work with.

I made two variations on this. For Crista’s birthday, I made strawberry Napoleons. Sadly, I only have one photo of them because my camera punked out and it is from my camera phone. They don’t look too great, but they were delicious and very pretty looking.

Because had I had tons of leftover cream and strawberries, I made a flat tart version which was just as delicious, if not as impressive looking. The recipe for the flat tart is below, as I have to admit it is much much easier than putting together Napoleons that constantly were trying to tip over (I was a little overambitious and made them slightly too tall). Either way, strawberries on cream on puff pastry is irresistible.


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