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    Almond Angel Food Cake with Crème Anglai


    Source of Recipe


    cooking.com

    List of Ingredients




    For the Strawberries:
    8 cups sliced strawberries
    2 tablespoons granulated sugar
    2 tablespoons orange juice
    1 teaspoon grated orange rind


    For the Cake:
    3/4 cup slivered almonds
    2 tablespoons granulated sugar
    1 cup sifted cake flour
    1/2 cup powdered sugar
    1/2 teaspoon salt
    10 large egg whites
    1 1/4 teaspoons cream of tartar
    3/4 cup granulated sugar
    1 1/2 teaspoons almond extract

    For the Cream Anglaise:
    2/3 cup sugar
    8 large egg yolks
    3 1/2 cups 1% low-fat milk
    1 tablespoon vanilla extract

    Recipe



    Preheat oven to 325 degrees F.


    FOR THE STRAWBERRIES:
    Combine first 4 ingredients in a bowl. Cover and chill 3 hours.


    FOR THE CAKE:
    Place almonds and 2 tablespoons granulated sugar in a food processor; pulse until finely chopped. Sift together the flour, powdered sugar, and salt into a bowl. Combine the almond mixture with flour mixture, and set aside. Beat egg whites in a large bowl at high speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle the flour mixture over the egg white mixture, 1/4 cup at a time; fold in. Fold in almond extract. Spoon the batter into an ungreased 10-inch tube pan, and spread evenly. Bake at 325 degrees F for 1 hour or until the cake springs back when lightly touched.


    FOR THE CRÈME ANGLAISE:
    While the cake is baking, combine 2/3 cup sugar and yolks in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).


    Invert cake pan, and cool for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Serve with strawberries and crème anglaise.


 

 

 


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