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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.