Fall in love with Angel's Touch Cake this All Saints' Day
All Saints' Day is not just a time for church visits; it's also an opportunity to gather with family. When everyone is seated around the table and the house is filled with lively conversation, it's a perfect occasion to serve something delicious.
After lunch, cake with coffee is a must. This year, I'm choosing Angel's Touch Cake, a simple yet delightful combination of soft sponge cake and a creamy filling made from whipped cream, white chocolate, coconut flakes, and almonds. It's perfect for various occasions, and its unique name adds a special touch to All Saints' Day. Moist and utterly delicious, it's sure to please everyone.
Angel's Touch Cake - a simple recipe for All Saints' Day
Angel's Touch Cake is a real treat for sweet lovers of all ages. Its delicate, fluffy texture and sweet flavor make it an ideal dessert for any occasion. White chocolate combined with coconut flakes and almonds creates a heavenly dessert that will win over the your loved ones palates.
You can cut the sponge cake into two layers and spread a thick layer of cream in between. Alternatively, you can create two creamy layers—choose whichever option is most convenient for you.
Ingredients:
Sponge Cake:
- 7 eggs
- 1 cup sugar
- 1 cup flour
- 0.5 cup oil
- 1 teaspoon baking powder
Cream:
- 2 cups 30% cream
- 2 bars white chocolate
- 7 ounces mascarpone cheese
- 9 ounces coconut flakes
- 1 package almond flakes
Preparation Method:
- Separate the egg whites from the yolks. Beat the egg whites until stiff.
- Add sugar to the egg whites and beat until the mixture is thick and glossy.
- Add the yolks one at a time, mixing gently throughout.
- Sift the flour with the baking powder and gently fold it into the egg mixture.
- Finally, add the oil and mix gently again.
- Transfer the batter into a mold and bake for about 30-35 minutes at 350°F, or until a toothpick comes out clean.
- Melt the white chocolate in a water bath.
- Whip the cream until stiff, then gently mix in the mascarpone cheese.
- Add the melted and cooled chocolate, coconut flakes, and almond flakes to the whipped mixture and mix gently. Set aside some coconut and almonds for decorating the cake.
- Cut the cooled sponge cake in half or into three parts.
- Spread cream on one part of the sponge cake, then cover with another layer.
- Spread the remaining cream on top and sprinkle with the reserved almonds and coconut flakes.
Angel's Touch Cake is ready. Enjoy!
