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An Italian Angel..food cake..that is..

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coyright 2013 Maria Liberati/Art of Living,PrimaMedia,Inc

 

There are so many angels in our life..some say that they are among us to give us hope and inspiration ….hoping this Italian angel food cake is an inspiration for your next picnic or just a get together with those that are the ‘angels’ in your life..and make the world a little ‘lighter’….

 

I am a naturally sweet ingredient in the process of life

from Angel Wisdom, by Terry Lynn Taylor and Mary Beth Crain

 

Italian Angel Food Cake

Filling

1 Angel Food Cake-(see recipe below if you would like to make your own)

1 lb ricotta cheese

1/2 cup confectioners’ powdered sugar

1 square of  dark chocolate grated

2 tablespoons of Rum

1 tsp vanilla

2 tblsps toasted,chopped almonds

1/2 cup fresh fruit-(strawberries,blueberries,peaches,pineapples,kiwi work best)

Place cake smooth side up on a cutting board. Cut cake into 3 even layers.

Place ricotta cheese, sugar ,grated chocolate in food processor,blend well.Then add in vanilla and rum,blend 2 minutes. Place mixture in bowl, stir in fresh fruit and almonds.

Begin filling cake by placing bottom layer on serving  plate,spread with half of filling, top with middle cake layer ,spread with remaining filling, top with top layer. Chill in refrigerator for 2 hours or until filling is firm.

Angel Food Cake

1 cup sifted cake flour

1 3/4 cup sifted sugar

11 egg whites, room temperature

1 1/4 tsps cream of tartar

1 tsp vanilla

1/4 tsp almond extract

pinch of salt

Sift flour with half the sugar onto wax paper.Set aside. Beat egg whites with cream of tartar and salt in large bowl till they double in volume. Beat in remaining sugar one tblsp at a time,until soft  peaks form.

Fold flour mixture,1/4 cup at a time into egg white mixture with wire whisk or rubber spatula until smooth and blended into egg whites. Fold in vanilla and almond extracts. Pour into ungreased 10 inch tube pan. Bake in oven preheated to 350 degrees for 50-60 minutes or until to springs back when pressed lightly. When done ,invert and let cool in pan,then remove gently by first loosening edges. Then place in filling following directions.

For more recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

cover-smaller-2_thumb.jpg         Hope to see you Fri,June 14th at the Picnic Throwdown at DeSales University.It is a picnic dishes competition. I  am one of  the Celebrity Judges picking the winner..Go to http://www.pashakespeare.org for more info

 

 

 

July 19-21-Festa Italiana -one of the USA’s largest Italian Festivals-Festa Italiana-I will be on the Culinary Stage and will also be making an appearance on Fox TV In Milwaukee on Friday,July19th to promote theFesta..hope to see you there!

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Designed by Brian Hanshaw

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