Masterpiece on a plate: Heavenly angel cake

When I first read through the recipe for this cake, I thought it wasn't for me. However, I returned to it, and now I often bake angel cake on Sundays. The family is delighted because it is delicious.

Angel cake has its name for a reason. Its taste can definitely "enchant" and make us feel blissful. It is perfect for Sunday coffee.

To enjoy the taste of angel cake, it's worth planning the preparations well. First, bake three thin biscuits and make two layers (walnut and coconut). You'll also need a punch for soaking. There's quite a bit of work, as with all layered cakes. However, it's worth it because the combination of delicate biscuits with nuts and coconut is unforgettable. The base of the walnut layer is pudding, which gives it an extra milky-vanilla taste. And to top it all off, chocolate glaze!

The original recipe for this cake does not include a recipe for the biscuit. The author probably assumes that every baker has their favourite one. You can also use the author's recipe. Here is a way to simplify the recipe: bake one more giant biscuit, preferably with 8 eggs, and cut it into three equal layers. Remember to cut it only after it has thoroughly cooled. If you want to avoid slicing, bake three lower biscuits. The crowning touch of the cake is chocolate glaze; for convenience, you can use a ready-made one.

Ingredients:

Three thin biscuits

Walnut Layer:

• 9 oz of butter
• 6.3 cups of milk
• 2 sugar-free vanilla puddings
• 2-3 tablespoons of granulated sugar
• 5-6 tablespoons of ground nuts
• 2-3 tablespoons of spirits

Coconut Layer:

• 18 oz of butter
• 2 eggs
• 1.5 cups of granulated sugar
• 7 oz of coconut flakes
• 1.5 cups of milk

Punch:

• 1 cup of cold, boiled water
• Juice from three lemons
• 2 tablespoons of granulated sugar

Chocolate Glaze:

• 3.5 oz of butter
• 7 oz of chocolate

1. Start by preparing the walnut layer: Cook the pudding in milk with sugar, then let it cool down. Cream the butter thoroughly, then mix the cooled pudding, nuts, and spirits. Divide the mixture into four parts.
2. Prepare the coconut layer: Heat a cup of milk, brew the coconut flakes, and cool them down. Whip the eggs with sugar in a double boiler, then slowly add half a cup of hot milk while mixing continuously. Bring to a boil, but do not cook. Then, let the mixture cool, whipping continuously. Cream the butter until fluffy, and add the cold egg and coconut mixture. Mix thoroughly and divide the mixture into two equal parts.
3. Mix all the ingredients for the punch thoroughly.
4. Soak all the biscuits with the punch.
5. Layer the cake with the mixtures. First, apply a thin layer of the walnut mixture, then the coconut mixture, and then the next biscuit. Repeat this.
6. Finally, pour the chocolate glaze over the cake. You can use a ready-made one or prepare a homemade one. To do this, melt the butter, then mix the chocolate into small pieces.