White angel sponge cake recipe. Calorie, chemical composition and nutritional value.

The classic way to make sponge cake

For 3 servings of biscuit you will need the following amount of ingredients:

• 5 eggs, of which only the whites will be needed.
• 4 tablespoons of powdered sugar.
• 3 tablespoons sugar.
• 4 tablespoons flour.
• A pinch of salt and a packet of vanillin.
• 3 grams of citric acid.

Preparing a biscuit from proteins consists of several stages:

• It is imperative to sift the flour and powdered sugar to enrich the bulk components with oxygen. Combine powder and flour in one container.
• Carefully separate the whites from the yolks. Place the whites in a glass container that contains no water or other ingredients. Add salt.
• You need to beat the whites with a mixer until a strong foam appears. This will take up to 7 minutes.
• When the beating is complete, you need to add sugar, citric acid and vanilla sugar to the foam.
• After adding the sweet ingredients, continue beating. The secondary procedure will take 10-15 minutes.
• Gradually add a mixture of flour and powder into the protein mixture. Mix the ingredients with a spoon, moving from the bottom of the container to the top.

Next is the baking process.

Protein biscuit: recipe with photo

How to make a biscuit with squirrels? What is this food? Answers to these and other questions are provided below. Angel food (squirrel biscuit) is an American invention.

Some people believe that it cannot be prepared without a special shape with a cone in the middle and a cremortartar. That's why most housewives don't cook it at all.

Meanwhile, such baking is an excellent way to utilize proteins that, say, remain after making ice cream. How to make a delicious protein biscuit is shown below.

Biscuit

The sponge cake familiar to all of us is made using eggs. But the residents of the United States were the first to produce the product in question, which turned out to be very delicate and white. It was for this type that the biscuit was called angelic.

If you are a fan of delicious, interesting and unusual pastries, this pie is just for you. It is very light and delicate, created from a couple of spoons of flour, sugar and proteins. The product turns out incredibly tasty.

Thanks to its weightless texture, it looks more like a dessert than the rich pastry we are all familiar with. To make the product tasty and tender, you need to strictly follow all the tips and recommendations.

With raspberries

How to make a sponge cake with squirrels and raspberries? The sweet and soft taste of these berries goes well with protein biscuit. We take:

• quarter tsp salt;
• six proteins;
• sugar – 100 g;
• flour - three tbsp. l.;
• quarter tsp citric acid;
• raspberries – 200 g.

Prepare this egg white sponge cake as follows:

1. Add citric acid and salt to the whites, beat at low speed. When the mass increases in size, but is not yet dense, add sugar in portions. The main condition for making such a biscuit is the gradual addition of sugar over two minutes. Make sure that the mass does not turn out thick.
2. Once you have beaten the egg white mixture to soft peaks, fold the flour into the batter. Mix the mixture with light movements.
3. Place a third of the dough into the baking dish. Place raspberries on top.
4. Cover everything with another layer of dough, again lay out the raspberries and the rest of the protein mass.
5. Bake the product at 180°C for about 25 minutes. You should have a light sponge cake that melts in your mouth.

Serve the dessert chilled with herbal tea, custard cream or raspberry jam.

Tips for baking raspberry sponge cake

Experienced chefs recommend the following:

• To make the protein sponge cake perfect, you need to follow the recommended time for the egg mass.
• During the winter months, frozen berries can be used to create the pie.
• Instead of raspberries, you can use any berries: strawberries, cherries, blueberries or blackberries.
• To prevent the top of the biscuit from burning, cover it with foil.
• Since the cake turns out weightless, bake two servings of sponge cake for a large group.

Chocolate sponge cake

Delicate sponge cake with whipped egg whites with the finest chocolate aroma is a true gourmet delight. If you like healthy and original baked goods, make “Kiss of an Angel”. You will be captivated by this amazing pie. This chocolate biscuit is a great addition to breakfast with girlfriends or a romantic dinner.

It will also appeal to kids who love chocolate baked goods. The biscuit contains only healthy ingredients, so kids can eat it without inconvenience (within reasonable limits). Take:

• cocoa – 1 tbsp. l.;
• four proteins;
• flour - two tbsp. l.;
• sugar – 0.5 cups;
• salt – 1/8 tsp;
• baking powder - a third of a tsp;
• a pinch of citric acid.

This recipe with a photo of a biscuit made with squirrels stipulates the implementation of the following actions:

1. Beat the whites with sugar, salt and citric acid into a tight, strong foam.
2. Combine baking powder, flour and cocoa, stir.
3. Add the dry mixture to the egg whites and lightly stir the dough.
4. Spread the mold with vegetable oil and sprinkle with flour. Place the dough in the mold and place in the oven preheated to 150°C for 30 minutes.
5. After cooling, place the biscuit on a plate and cut into portions.

Serve dessert with aromatic coffee, milk or mint tea.

Recommendations for making chocolate sponge cake

We invite you to review the following recommendations:

• Check the readiness of the pie with a wooden toothpick.
• Don't try to get a homogeneous dough. Even if you come across lighter or darker pieces, don’t worry. Here it is important to preserve the “airiness” of the mass.

Angel biscuit

To create this dessert, it is better to use “aged” proteins. To do this, separate them from the yolks, pour them into a bowl, cover with plastic and place in the refrigerator overnight (you can also leave them at room temperature).

Proteins can be kept in the refrigerator for up to five days; they will not spoil, but will acquire special qualities. Such proteins are great for baking “Kyiv cake”, “Angel sponge cake”, meringues and meringues, “Macaroni” cakes and so on. You can also use thawed egg whites.

If you are making angel cake, remove the whites from the refrigerator in advance and let them warm up to home temperature. So, you will need:

• 80 g flour;
• 190 g sugar;
• seven egg whites;
• salt (on the tip of a knife);
• vanilla sugar – 1 tbsp. l. (10 g);
• lemon juice – 1 dessert spoon.

How to cook?

This simple protein sponge cake recipe suggests following these steps:

1. Sift flour into a bowl, add vanilla sugar, salt and ½ part sugar (95 g). Stir the dry mixture with a whisk to saturate it with oxygen.
2. Pour the whites into a clean container, add lemon juice and beat until a fluffy light foam forms with a mixer at medium speed.
3. Add the remaining sugar in small portions, without stopping whisking.
4. Beat egg whites with sugar until medium foam. Recommendation: egg whites whipped to medium foam do not flow off the mixer blades as much as at the beginning of whipping. At the same time, a trace of the protein falling from the whisk remains on the surface of the whipped mass for some time. The mixture is still liquid and when the dish is tilted, it pours out easily (unlike the solid foam phase, where when turning the dish over, the whites remain in place).
5. Pour a mixture of flour, sugar and salt into the whipped whites. Quickly stir the mixture with a spoon or spatula using top-to-bottom movements until the whites have completely absorbed the flour.
6. Sprinkle the biscuit mold (in the form of a ring with a gap in the center) with water (no need to grease it with oil). Place the dough into it and level the surface.
7. Place the mold in the oven, heated to 180°C, for 20-35 minutes.
8. The finished biscuit will be covered with a golden crust and will increase in size by 1.5 times. Remove it from the oven and carefully turn it over onto a long-necked bottle.
9. Leave the product to cool for 1 hour.
10. Using a knife, carefully loosen the cake from the sides of the pan, invert onto a wire rack and cool completely.

In a slow cooker

We suggest you make angel sponge cake in a slow cooker. The finished dessert will pleasantly surprise you with its finely porous crumb and airy texture.

Remember that the multicooker bowl should not be greased, as the biscuit dough should climb up the walls. It can only be lightly sprinkled with water. Be sure to place a thick-walled glass in the center of the bowl, imitating a shape with a hole.

Cool the finished product in the mold, upside down, otherwise it may settle. You will need:

• 80 g wheat flour:
• seven egg whites;
• 0.25 tsp citric acid;
• 50 g sugar;
• a pinch of salt;
• 140 g powdered sugar.

Prepare this dish like this:

1. Pour the chilled egg whites into a large bowl, add salt and citric acid. Beat everything at medium speed into a coarse foam and until white. Next, add sugar in small portions, beating at high speed until soft peaks form.
2. Combine the sifted flour with powdered sugar, stir. Pour the dry mixture into the protein mass, mix with a spatula using upward movements. The dough should be fluffy and airy.
3. Sprinkle the multicooker bowl with water, place the dough in it, and smooth it out.
4. Now take the glass and insert it in the center all the way to the bottom of the mold.
5. Bake the angel sponge cake on the “Baking” mode for 60 minutes. If the power of your device is more than 700 watts, 45 minutes may be enough for you.
6. When the biscuit is ready, turn this entire structure onto inverted glasses and let it cool completely in this position.
7. Next, turn the cooled pan over again. Grasp the glass and carefully run the knife along the walls (of the glass). Now gently roll the glass along the bottom and the sponge cake will come off the mold. To make sure that it no longer clings to the bottom and sides, pry the baked goods a little with a silicone spatula. Next, turn the bowl over and remove the biscuit.

Do you want to make a squirrel sponge cake? Sour cream or protein-butter cream is perfect for such airy cakes. But keep in mind that angel sponge cake does not turn out moist, so be sure to soak it before making the cake. Decorate the product the way you like. Have fun in the kitchen!

Source: https://FB.ru/article/413955/biskvit-na-belkah-retsept-s-foto

Secrets of baking protein biscuit

Biscuit is a very delicate and sensitive type of baked goods. A protein sponge cake requires careful handling of each ingredient. Then the dough will turn out tender and airy. But in addition to the correct preparation of the dough, you also need to perform the baking itself efficiently.

To ensure that the biscuit does not fall, does not burn and is baked well, you need to know just a few basic secrets regarding the baking process:

If you take into account all the nuances, the cake will turn out high and uniform in height.

A fluffy sponge cake based on separating the whites from the yolks

Everyone knows the recipe for “yolk from white” biscuits, but not many understand why such manipulations should be done. Therefore, housewives make the same mistake, not separating the yolks and whites. Additionally, the yolks are also introduced into the semi-finished dough.

Professional bakers claim that this principle of preparing sponge cakes is completely wrong, because:

Additionally, it is recommended to start direct baking approximately 15 minutes after preparing the dough, so that air bubbles in the foam of the proteins can form in large quantities.

Protein cream for protein biscuit

Those who know how to cook “angel food” claim that the resulting sponge cake without creams, impregnations or additives has an ideal taste. The ideal option for a biscuit made with proteins is protein cream. It is not necessary to have a recipe with a photo of a sponge cake with protein cream, since preparing such an addition is very simple. Needed:

Next, there will only be technical aspects that need to be completed with no less quality.

How to make the perfect protein cream

You can get a high-quality protein cream from the presented ingredients in 10 minutes. The mass should be exceptionally airy so that the protein sponge cake combines well with the cream.

Features of preparing the cream:

When the cream has already been applied to the cake, you need to put the finished confectionery product in a hot oven. Heat treatment preserves the texture of the cream.

Features of preparing chocolate angel sponge cake

Children and many adults love chocolate. This also applies to confectionery versions of dessert. An ideal option for those with a sweet tooth would be a chocolate protein sponge cake.

For preparation, you can use a standard recipe and set of products. The only difference will be the step of introducing cocoa powder into the proteins. You need to take 2 tablespoons of flour and 2 tablespoons of cocoa. Mix these ingredients and add to the beaten egg whites.

To ensure that the sponge cake does not sag and turns out airy, you need to sift cocoa, flour, and powdered sugar before adding to the whites. You should not completely replace cocoa flour, as the dough will turn out bitter and may not rise at all. There is no need to increase the amount of sugar to improve the taste.

To make the taste of chocolate more vibrant, you can place plaques of confectionery glaze or chocolate chips into the dough before baking.

Biscuit "Angel"

The biscuit is beyond praise. The top crust resembles a fragile meringue, the crumb is so tender that you don’t notice when you’ve already bitten into it, and your mouth is filled with a delicious sponge cake. It can be prepared as a separate sponge cake and enjoyed with tea, covering a piece with your favorite jam, or as a sponge cake layer.

About the name: it comes from a classic sponge cake where no cocoa was added - the white cut of such a cake looked like angel wings. To make sure of this, simply replace the cocoa with an equal amount of wheat flour.

Ingredients:

For the sponge cake: 400 g proteins (about 12-13 pieces) 400 g sugar 1 packet of baking powder 150 g flour 60 g cocoa 1.5 tsp. vanilla extract pinch of salt 1 tsp. citric acid

For the layer: 1 jar of Nutella or any homemade jam

For glaze: 5-8 tbsp. cocoa 50 gr. butter 100 ml. cream 3-4 tbsp. Sahara

Preparation:

Preheat the oven to 190C. Grease the mold with butter and lightly sprinkle with flour. Sift flour and cocoa. Better several times. Mix with baking powder.

Beat the whites with the addition of cream of tartar or citric acid with a mixer at high speed until soft peaks form. Citric acid is needed to maintain the fluffiness of whipped egg whites.

Then add vanilla and salt. Continue beating, adding 2 tablespoons of sugar at a time. Beat until stiff peaks form.

Add the flour mixture to the beaten egg whites and mix gently until the flour is dispersed into the whites. Don’t be too zealous, otherwise the whites will settle. Mix, ideally, with a silicone spatula, from bottom to top.

In my photo you can see that there are small white gaps left, that's okay. The fluffiness of the proteins is more valuable, rather than total uniformity (this will also be slightly noticeable in the cut of the finished biscuit).

Place the dough carefully into the mold.

And bake in the oven for 30-35 minutes without opening the door!

It will come out of the mold very easily. And you will also be very surprised at how weightless it is, like a cloud.

Now cut it lengthwise into two halves. Notice how loose and tender the dough is when cut.

We grease one half with either jam or Nutella, as in my case.

Cover with the second half.

Making the glaze:

Boil the cream, add butter, cocoa, sugar. Cook until thickened.

Pour the resulting glaze over the biscuit while it is still warm and decorate as desired.

We give it an hour to soak, and you can drink tea.

Enjoy your tea!

Berry sponge cake with squirrels

Although this type of airy dough is popular, over time the dessert becomes boring. A sponge cake made from egg whites can be significantly diversified by adding a new flavor to the standard base. The ideal option would be berries that have an elastic texture without increased juice secretion.

It is worth preparing the following set of products:

• Half a glass of sugar.
• 6 proteins.
• A pinch of salt.
• A pinch of citric acid.
• A glass of berries.
• 60 grams of flour.

Suitable for dough: raspberries, red or black currants, blueberries, cherries.

Angel sponge cake with squirrels – 2 recipes with photos – Eat at Home

Hi all. Today I will share with you a recipe for an absolutely amazing sponge cake. It is prepared using proteins, so it has an unusually delicate texture and white color. That's why they called him Angelic.

This biscuit came to us from America. I’ve had my eye on it for a long time, but there are a couple of nuances when preparing it that stopped me.

Firstly, it is better to bake this sponge cake in a small form, or even better in a rectangular or muffin form with a hole in the middle. The dough is very tender, and the middle may fall off if it has nothing to cling to.

Well, secondly, I always have the problem of what to do with the remaining yolks after meringue or this kind of biscuits.

And finally, I got to the Frezier cake. What is this cake?! This is a sponge cake with soaking, strawberries on the edge, and custard inside. Well, since custard is best prepared with yolks, I decided to combine these two recipes in order to get the most delicate dessert in the end.

As a lover of waste-free production, I always try to adapt my recipes as much as possible. If I make Pavlova, I immediately add lemon curd to it; if I dry meringue, I make homemade mayonnaise. Here is my version of Frezier - without loss.

So, how to make angel sponge cake with squirrels at home, step by step recipe with photos.

Ingredients:

1. 6 first grade proteins (or 5 selected)
2. 65 grams flour
3. 130 grams of powdered sugar
4. a pinch of salt
5. vanilla sugar (optional)
6. lemon juice

Preparation:

The most important thing in this recipe is to prepare the meringue correctly. In order to get your egg whites whipped, there are a couple of rules.

Firstly, the whites must be fresh, at room temperature, without a drop of yolks! Otherwise, they may not fluff up.

Secondly, squirrels are afraid of water and fat. Therefore, dishes and whisks must be dry and before use they must be degreased by wiping their surface with lemon juice or vinegar.

Thirdly, it is better to use powdered sugar in your work, because the sugar may not dissolve. As a last resort, use fine sugar.

You should bake only in metal forms; silicone ones are not suitable here. The biscuit clings to the walls during baking, and during the cooling process it hangs upside down, so in this case we put the silicone aside.

You need to cook in a mold no larger than 18-20 cm in volume, if you have a regular round mold, and not for cupcakes with a hole, as in the picture. In this one, you can safely prepare this biscuit in larger quantities.

Let's start preparing the sponge cake from the proteins.

Wipe the bowl and whisks with lemon juice or vinegar.

We place our whites there with a pinch of salt.

We start beating at low speed, gradually increasing the speed.

As soon as the whites have increased well in volume and a good foam has appeared, we begin to introduce our powder.

This should be done gradually, adding powder one spoon at a time, without ceasing to beat. We also add vanilla sugar (vanillin). If the powder has lumps, then it must first be sifted.

The most important thing here is not to overbeat the whites. We don't need hard peaks like we do when making meringue. As soon as clear traces of the whisk remain on the surface, stop.

Whipped whites should keep their shape, but not yet have a sharp beak, that is, if you scoop up some of the whites with a whisk and lift it up, the whites will fall to the side. If you beat the whites to elastic peaks, the sponge cake will turn out as hard as rubber.

While the whites are whipping, we need to sift the flour.

We introduce our sifted flour into the whipped whites, and carefully mix it with a silicone spatula using movements from bottom to top.

This must be done confidently, and as quickly as possible, so that our proteins do not settle and retain all their airiness.

Pour our dough into the mold. We do not lubricate the form with anything! This is important, the dough needs to cling to the sides, otherwise it will not rise. I used a split ring for baking, with a diameter of just over 18 cm. I simply wrapped the bottom with foil. It’s better to knock the mold on the table a couple of times so that excess air comes out and there are no large bubbles left in the dough.

Place the biscuit to bake in a preheated oven at 180º for 30-35 minutes.

Do not open the oven for the first 20 minutes! Starting from 25 minutes, check with a skewer, as soon as it comes out dry, take it out. The finished biscuit should spring back. Attention, when baking, the biscuit will first rise and then settle to the level at which it was originally. So don't be scared!

Now the most important thing is to cool it properly. To do this, put 2-3 glasses or jars on the table. And on top of them we turn our form over. This is how our biscuit should cool completely.

As it cools, it will settle a little and move away from the walls of the mold. All you have to do is walk a little along the edges with a knife and release it.

Since I have a ring, there are no problems with removing the biscuit; if the oven is in a one-piece mold, then knock the mold on the table a couple of times, the biscuit should come out of the mold on its own.

This biscuit can be immediately used in preparing desserts; it does not need to be wrapped in film and placed in the refrigerator to ripen.

Just look at the structure of the biscuit on the whites. Very porous inside, with a thin crust on the outside (about mm), it looks like white sliced ​​bread. I didn’t notice any egg smell, which made me very happy. The height turned out to be about 4 cm, which was just the ideal for me for 2 layers in a cake.

Yes, this biscuit is a little capricious. And it is not suitable for everyday cooking, until I change my favorite vanilla sponge cake in boiling water.

But it definitely has its advantages. He is incredibly gentle! If you soak it in syrup (or better yet, my favorite soak - 3 milk), make a layer of fruit and pour whipped cream on top - you will get something completely unreal. I would even advise you to go this route.

You can make portioned desserts with this biscuit - trifles. Or simply serve in a mold, soaked in syrup, topped with berry sauce (raspberry or something sour is best) and garnished with whipped cream. The only thing I want to add.

The biscuit itself is sweet, so adjust the amount of sugar in the cream.

This angelic biscuit ended up in my cake, this is what it looked like there.

Still, it’s not for nothing that this biscuit is called the food of angels. I'm sure you'll definitely like it.

This is a great option for recycling leftover proteins! If you also have questions about where to put the whites, then this recipe is perfect!

Frezier published the recipe for the cake itself, it is available here.

Bon appetit.

Source:

Squirrel sponge cake, also known as angel sponge cake

Protein sponge cake is another dish for recycling proteins if you are already tired of meringue.

Often, when preparing dishes for me, and for any housewife, only yolks need to be used, for example, when we prepare Easter cake with yolks, or custard with yolks. The question always arises of where to put the squirrels next. I usually do the following.

I put the whites in a plastic container, label the quantity and put them in the freezer. I keep them there until needed. Then I defrost the required amount and use it.

And now I have a decent amount of proteins accumulated in the freezer, some of which I used to prepare this tasty and tender sponge cake.

To prepare a biscuit with whites we will need:

• 5 egg whites,
• a pinch of salt,
• 50 grams of sugar,
• 1/2 teaspoon citric acid,
• 60 grams of flour,
• 80 grams of powdered sugar,
• 10-15 grams of vanilla powder.

Recipe for making a tender sponge cake with whites

In a bowl, mix the sifted flour, powdered sugar and vanilla powder.

Let's start beating the whites with a mixer, first at low speed, gradually increasing it to maximum. Beat the whites into a fluffy, thick mass, but do not beat the whites to the point where they stop flowing out of the cup if you turn it over.

Add sugar and citric acid to the whites and continue beating until soft peaks form.

Add flour and powdered sugar to the whites. Mix thoroughly, ensuring the dough is homogeneous.

Place the dough in the mold and smooth it out (no need to grease the mold). And, as Chadeika advises, hit the mold on the table several times so that there are no large bubbles.

It’s worth talking about the baking form for this sponge cake separately.

Source: https://foodszone.ru/prigotovlenie/angelskij-biskvit-na-belkah-2-retsepta-s-foto.html

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letterberry

A little late congratulations, but I really wanted to thank a couple of people.

Below the cut is the most successful Easter cake recipe and a very interesting way of coloring eggs! Firstly, thank you very much kotokhira

for such a wonderful way of coloring eggs! I don’t like to paint eggs with dyes and therefore from year to year I painted them with onion peels, but this color got a little boring.

And last year I saw eggs of such a beautiful blue color and looked forward to Easter all year to try this method.

The eggs turned out to be a rich blue color, a very beautiful shade, so cosmic! I didn’t expect such a color from cabbage) And the solution from boiling cabbage turned out to be the color of ink, and I couldn’t resist and dipped my old white T-shirt into it for the sake of experimenting - the color turned out beautiful, but I don’t yet know what will happen to the T-shirt after washing...

I only have photos of the eggs from my phone, but the description of the process is here.

And year after year I baked Easter cakes according to the same old recipe, the Easter cakes came out quite good, but every time for some reason their tops swelled greatly, cracked, and in the end it didn’t turn out very nice. And this time I decided to break my tradition and try a new recipe at my own risk.

At first I thought that the cakes were a failure, because they did not rise as much as I expected and the tops turned out flat, and two of the cakes even had a hole in them.

But after trying them, I realized that now I will only cook according to this recipe! First of all, it’s very simple, VERY simple! Mix everything, put the dough in the molds, wait for the dough to rise and bake, and that’s it! For this alone, you can fall in love with this recipe) Secondly, the Easter cakes turn out very tender, airy, porous and not dry at all, tastier than the Easter cakes according to my old recipe. And thirdly, the fact that they come out without a high cap (at least for me, in the author’s photo there is a cap) is even a plus, because on a flat surface the glaze does not flow down so quickly and the result is a thicker layer, which is very tasty! I have white icing + powdered sugar + lemon juice + Baileys

From one portion of dough I got 5 large Easter cakes (in a standard paper Easter cake pan), I put 500g of dough into each pan. In total, I made 10 Easter cakes and ate two of them in one day)) They are really very tasty and I really love rich pastries. Thank you very much ludasandy

for such a wonderful recipe!

Photo again only from the phone:

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letterberry

The weekend is ahead and if you have time for a leisurely breakfast in the morning, I highly recommend this new version of this porridge. To say that it is delicious is to say nothing!

And now I’m slowly but surely moving to Instagram.

Initially, I didn’t plan to do this and wanted to create only a personal page, but somehow everything went, all these competitions in which you can’t help but participate... And this pudding was also made for the competition.

But I swear I will post recipes here)

Rice and millet pudding: 500 ml of milk 80 g of a mixture of rice and millet 1 tsp with a slide of sugar 1/2 vanilla pod 100 ml of cream 35% Bring the milk to a boil. Add cereal, sugar and vanilla seeds.

Bring to a boil and simmer over low heat for about 40 minutes until thickened, stirring occasionally. Cool. Whip the cream, add to the porridge, stir. Transfer to cups and place sea buckthorn curd on top.

Sea buckthorn custard: (according to Maria Selyanina’s recipe) 170 ml of pureed sea buckthorn 125 g of sugar 4 eggs 60 g of butter Made according to the Lemon Curd principle.

Beat the eggs lightly. Add sea buckthorn puree, sugar, butter and cook, stirring constantly over low heat until thickened.

If protein clumps form, rub the cream through a sieve. Cover the cream with cling film so that it touches the surface of the cream. Let cool and put in the refrigerator.

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letterberry

Homemade marshmallows cannot be compared with store-bought ones, because I don’t like store-bought ones and can’t eat them, but this homemade one is very tasty. Marshmallows can be made not only with applesauce. I’ve come across cranberry ones, blackcurrant ones, raspberry ones, pear ones, plum ones.

You can find many different recipes on the Internet. To be honest, I didn’t get the marshmallows right the first time. And I was already starting to think that my hands were inserted at the wrong end, until my husband gave me a thermometer. And everything worked out right away! So if you want marshmallows of a beautiful shape, you will need a thermometer for this.

I made it according to Nina Tarasova’s recipe:

Ingredients: 250 g of baked apple puree 1 egg white 150 g of water 400 g of sugar 8 agar PREPARATION: From fresh apples, cut out only the middle with the seeds, leaving the skin.

Place them in a deep form, if desired, you can sprinkle them with a little sugar and cinnamon and bake at 180C until cooked (soft). Let cool and use a teaspoon to scoop out just the pulp. In the bowl of a food processor fitted with a whisk attachment, beat the egg whites along with the applesauce into a fluffy, voluminous mass.

At the same time, heat water and 350 g of sugar to 80C. Mix 50 g of sugar with 8 g of agar and when the syrup reaches the desired temperature, add it in a thin stream, while continuously stirring with a whisk. Continue stirring and heating the syrup to 110C.

Then immediately pour it in a thin stream into the whipping and already risen apple mixture (like macarons on Italian meringue) at a speed slightly above medium. Continue beating until stiff peaks form.

Collect the resulting air mass into a cooking bag with an open or closed star attachment and place the marshmallows on a silicone mat or parchment paper. Leave to dry and weather overnight.

In the morning, sprinkle with powdered sugar, shake off the excess and combine in pairs if desired.

The principle of making angel sponge cake with berries

A sponge cake with whipped egg whites and berries is prepared according to the following algorithm:

You can start baking. The resulting cake can be used as a finished dessert, lightly sprinkled with powdered sugar.

Angel biscuit

mrs_home

“Angel cake” is an American classic, also called “angel food”. These names very accurately reflect both the appearance of the biscuit and its taste.

Snow-white, incredibly light as a cloud sponge cake made with whites, melting in the mouth and leaving behind an amazing taste, captivated everyone who tried it. It is impossible to resist it, it is impossible to refuse it.

I tried it for the first time and even prepared it myself at Irina Chadeeva’s master class, where she showed that this delicious sponge cake is very easy to prepare. In addition, the cooking process does not take much time.

“Angel biscuit” on the website.

I cook “Angel biscuit” according to Irina Chadeeva’s recipe, it has never let me down and turned out great from the very beginning. You can bake it either in a cake pan or in a regular round pan (you can use any pan, not just a spring pan).

For a rectangular cake pan 10x20cm or a round cake pan 18 cm (it is better to use metal or glass pans, as you need the dough to stick well to the surface): - 5 large egg whites - 80 g of powdered sugar - 50 g of fine sugar - 60 g of flour - pinch of salt - 1/2 tsp. citric acid - 1/2 tsp.

vanilla essence or vanilla sugar Prepare all the products so that citric acid and vanilla essence are at hand, measure all the ingredients, separate the whites and put them in a bowl (whites only). Sift together the flour and powdered sugar. Add a pinch of salt to the whites and beat until thick. . When this happens, add citric acid and sugar (if using a van.

sugar, then add at this stage), beat for a couple of minutes. The mass should be soft and tender, but not runny, and the peaks should bend when you take out the whisk. If you have vanilla essence, then add it now and beat a little, no more than 30 seconds. Add flour with powder and mix the mass until smooth, tighten This process is not necessary, mix until smooth and that’s it.

It is better to do this with a spatula from the bottom up and very carefully and gently. Place the dough in a mold that should be clean and dry (no oil or parchment paper). Tap the pan a couple of times on the table to prevent large holes from appearing in the biscuit. Bake the biscuit in an oven preheated to 180 degrees for 25-30 minutes.

You can check for doneness with a toothpick by inserting it into the middle; it should be dry. The finished sponge cake is elastic to the touch; if you lightly press it with your fingers, the surface will return to its original state. Turn the finished sponge cake in the mold onto a wire rack or a regular bowl (or two), and let it cool completely in this position.

Run a knife along the walls and tap on the bottom; the biscuit should fall out. I have a springform pan, so I just run a knife, remove the ring and carefully remove the bottom. The sponge cake can simply be cut into pieces and served with whipped cream, sour cream or berry sauce, or you can cut it lengthwise into two parts and make a cake. Keep in mind that The biscuit turns out sweet.

Therefore, in my opinion, sour cream, whipped cream or something similar is ideal for it, but not too sweet so as not to spoil the effect of this miracle.

You can bake delicious cookies from the remaining yolks!

Bon appetit!

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mrs_home

After Irina Chadeeva’s master class in St. Petersburg last year, an angel sponge cake with cream and berries appeared on her blog. Of course, I repeated it at home, only in a round version. Since then, this particular combination “Angel cake + whipped cream + berries” has become our favorite. Simple, but incredibly tasty! And don’t let the fresh berries on the cake scare you; out of season, they can be perfectly replaced with fruits, such as tangerines, or fruits and berries from compote. It all depends only on your imagination.

See the recipe for this cake on the website, there are more photos there