Chicken and Egg - Janice Cole [54]
Beat the egg whites with the salt in a large mixing bowl with an electric mixer at medium speed for 1 to 2 minutes, or until soft peaks form. Beat in the cornstarch and cream of tartar and continue beating for 30 to 60 seconds, or until firm peaks form. With the mixer running, slowly beat in the sugar. Continue beating for 1 to 1 ½ minutes, or until the mixture is glossy and firm but not dry. Beat in the vanilla and almond extract. Pile half the meringue inside each circle and spread out evenly, all the way to the edges. Sprinkle with the toasted almonds.
Bake for 2 hours or until dry and crisp and pale tan in color. Turn off the oven and let the meringues stand in the oven until cooled to room temperature.
To make the filling: Combine 1 cup of the cream, the milk, egg yolks, and the ¼ cup sugar in a medium saucepan and cook over medium heat, whisking constantly, until the mixture thickens slightly and the temperature reaches 160°F. Remove from the heat and stir in the chocolate. Let sit until the chocolate is melted, stirring occasionally until smooth. Stir in almond extract. Pour the filling into a large bowl, cover with plastic wrap, and refrigerate until cold but not set, about 2 hours, stirring occasionally. (To speed up the cooling, place in a bowl of ice water and stir constantly until cooled.)
Beat the remaining 1 cup of cream at medium speed with the 1 tablespoon sugar until soft peaks form. Fold into the chocolate filling.
To assemble the cake, place one meringue round, almond-side up, in the bottom of a 9-inch springform pan, trimming the edges if necessary to fit in the pan. Spread with the filling. Place the remaining meringue round on top, almond-side up. Cover with plastic wrap and freeze for at least 12 hours. Place in the refrigerator for 30 minutes before serving, to soften slightly for a creamier texture.
NOTE
To toast the almonds, place them on a baking sheet and bake at 350°F for 4 to 7 minutes or until lightly toasted, watching carefully.
SERVES 12
MERINGUE LAYERS
4 egg whites
1⁄8 teaspoon salt
1 tablespoon cornstarch
1 teaspoon cream of tartar
¾ cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ cup sliced almonds, toasted (see Note)
FILLING
2 cups heavy (whipping) cream
½ cup milk
4 egg yolks
¼ cup sugar, plus 1 tablespoon
8 ounces semisweet chocolate, chopped
¾ teaspoon almond extract
Raspberry-Swirl Angel Cake with Crème Fraîche
Forget everything you’ve heard about angel food cakes being difficult. My college-age son can whip this cake up in 15 minutes. This gem has a pale pink swirl of raspberries running through the cake and is decorated with a layer of sweetened whipped crème fraîche. It’s truly the ultimate angel food cake, worlds away from the overly sweet and sticky supermarket version. If you are making your own crème fraîche, remember to start it 1 to 2 days ahead of time.
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To make the raspberry puree: Puree the raspberries and granulated sugar in a blender or a food processor until smooth. Strain the puree through a fine-mesh strainer, pressing on the fruit with a rubber spatula. Discard the seeds and reserve the raspberry puree (about ½ cup).
To make the cake: Preheat the oven to 350°F. Whisk the flour and powdered sugar together in medium bowl and set aside.
Beat the egg whites and salt in a large bowl with an electric mixer at medium speed for 30 to 60 seconds or until the whites become slightly foamy. Add the cream of tartar and beat for 30 to 60 seconds or until soft peaks form. With the mixer running, slowly add the granulated sugar in a steady stream. Add the vanilla and continue beating for 1 minute or until the egg whites are glossy and hold a firm peak.
Sift the flour mixture over the egg whites and gently fold in with a rubber spatula, being careful to keep the air in the egg