MIMOSA ANGEL CAKE
Time for a snack!
What a pleasure it is to find the way back to the recipes on the site! To tell you the truth, it will soon be a year since we moved into our new nest, and the kitchen was on stand-by for easily 6 months. It was rudimentary, without even a worktop... But now we have a sublime one (by the French Vikings)! Would you like to take a home tour?
In short, it was my excuse for deserting the kitchen, or "loosening it up", no pun intended... Besides, my lover is the Mc Gyver of the kitchen, and with rice, 3 vegetables, 1 kub broth and a little spice, he becomes Alain Ducasse (yeah, yeah, no less), so I didn't really feel like making an effort either. I'm making a lot of excuses today, aren't I?
This new Bee My Baby collection was the perfect opportunity to get back into the kitchen... And to offer a new fashion cake inspired by our latest mimosa motif! So the sponge cake is inspired by an airy Angel cake, iced with buttercream to counterbalance the lightness of our cake base! But you can also opt for a lighter version with cream cheese icing, for an almost guilt-free dessert... You've got it! the recipe here !
The Angel Cake base :
- 100 g flour
- 50 g Maizena
- 6 eggs
- 130 g sugar
- 1 sachet vanilla sugar
- 1 tsp baking powder
- 1 untreated lemon
- 1 pinch salt
To begin, preheat your oven to 180°C! Sift the flour, baking powder and cornflour. Add the finely grated lemon zest. Separate the egg whites from the yolks. Whisk the yolks with half the sugar until the mixture pales and doubles in volume! Then whisk the egg whites with a pinch of salt, and gradually fold in the remaining sugar and vanilla sugar. Continue beating your mixture: it should become glossy and stand on its own on your whisk when lifted. Now carefully fold in the beaten egg yolks, finishing with the flour, which you'll gently fold in as you lift the dough! Pour the batter into a buttered ring mold, then bake for 40min! Remove the cake from the oven and leave to cool before turning out onto a wire rack.
Lemon curd :
- 4 medium-sized lemons
- 150 g sugar
- 3 eggs
- 1 tablespoon cornstarch
First wash the lemons, then "zest" 2 of them. Put the very fine zests in a saucepan and add the juice of the lemons, squeezed out the seeds. Pour in the sugar and cornstarch, stir and heat over low heat, stirring occasionally.
In a separate bowl, beat the eggs, then stir in the lemon juice, sugar, cornflour and zest. Return the mixture to the pan and heat over high heat, stirring constantly with a whisk. You'll see your mixture begin to thicken! When the mixture becomes smooth and pasty, your lemon curd is ready. Leave to cool and store in the fridge until ready to serve.
For a light glaze...
- 200g quality soft butter
- 400g powdered sugar
- 60ml milk
- 2 teaspoons vanilla extract
Take your butter out to soften beforehand - it absolutely must be at room temperature. Sift the powdered sugar into a bowl, and use a second bowl to mix in the milk and vanilla! In the bowl of a food processor, or directly using an electric whisk, beat your soft butter at medium speed until creamy. Add half the powdered sugar and beat for 2 minutes. Then add the milk/vanilla mixture, continue beating and add the remaining powdered sugar.
Beat for a further 10min, lowering the speed to at least 1min before the end.
To dress, divide the angel cake in half crosswise and spread the lemon curd on top. This will give it that lemony flavour we love! Then all that's left to do is frost the cake with your buttercream or cream cheese, using a small spatula in the style of a mason. I've found a great tutorial on Oh Happy Day . Finally, decorate with mint leaves and sugar balls! Ta-Da, enjoy!
