Almond Angel Food Cake with Crème Anglaise and Macerated Strawberries
You can never have too many dessert recipes, so give Almond Angel Food Cake with Crème Anglaise and Macerated Strawberries It will be a hit at your Mother's Day event. Head to the store and pick up sugar, vanillan extract, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.
To prepare 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 for 1 hour or until the cake springs back when lightly touched.
While the cake is baking, prepare the crme anglaise.
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 crme anglaise.