angel food cake espresso mascarpone cream

Author of this recipe: Thao Fucile

Taste heavenly with our Angel Food Cake Espresso Mascarpone Cream Recipe! Perfect layers of espresso-infused sponge & creamy mascarpone. #AngelFoodCake #EspressoMascarpone #SavorySweetDelight

Tag your creation with #EatsNowRecipes!

Ingredients

• - Angel Food Cake Crumbles: Perfectly crushed to enhance the texture and flavor of the dessert.
• - Espresso Powder: A key ingredient for adding a rich, coffee-like depth to the cream.
• - Mascarpone Cheese: Smooth and creamy, providing the base of the dessert's luxurious filling.
• - Granulated Sugar: Essential for sweetness and binding ingredients together.
• - Heavy Cream: Adds richness and stability to the mascarpone mixture.
• - Vanilla Extract: A subtle addition that brings a rich, vanilla flavor profile.
• - Egg Whites: Whipped to create lightness and volume in both the cake and the cream layer.
• - Cocoa Powder (Optional): For a hint of chocolate flavor that complements the espresso notes.
• - Almond Flakes or Hazelnuts (Optional): Adds crunch and enhances the overall texture for a delightful contrast.

Steps

1. ### Angel Food Cake Espresso Mascarpone Cream Recipe
3. #### Ingredients:
5. - **For the Angel Food Cake:**
6. - 4 large egg whites (at room temperature)
7. - 1/2 cup granulated sugar
8. - 1 cup cake flour (sifted)
9. - 1 tsp cream of tartar
10. - 1 tbsp unsweetened cocoa powder, for dusting
12. - **For the Mascarpone Cream:**
13. - 300g mascarpone cheese
14. - 1/4 cup powdered sugar
15. - 2 tablespoons strong espresso (cooled)
16. - A pinch of salt
18. #### Steps:
20. 1. **Preheat Your Oven and Prepare Your Equipment:**
21. Preheat your oven to 500°F (260°C). Grease a tube pan with butter or non-stick spray, and place it in the freezer for about 30 minutes.
23. 2. **Make the Angel Food Cake Base:**
24. - In a large mixing bowl, beat egg whites on high speed until frothy.
25. - Gradually add sugar while continuing to beat until stiff peaks form (about 5-7 minutes).
26. - Fold in sifted flour and cocoa powder gently using a spatula. Be careful not to overmix.
28. 3. **Bake the Cake:**
29. - Pour the batter into the prepared tube pan.
30. - Bake for about 10-12 minutes, or until the cake is set and begins to shrink slightly from the sides of the pan.
31. - Carefully invert onto a wire rack. Let it cool completely.
33. 4. **Prepare the Mascarpone Cream:**
34. - In a mixing bowl, beat mascarpone cheese with powdered sugar until smooth.
35. - Slowly mix in cooled espresso and salt until well combined.
37. 5. **Assembling the Cake:**
38. - Once the cake is fully cooled, carefully remove from the pan.
39. - Spread a layer of the mascarpone cream evenly on top of the cake.
40. - Dust with cocoa powder for an extra touch.
42. 6. **Final Touches:**
43. - Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and set the cream.
44. - Garnish with additional cocoa powder or powdered sugar before slicing.
46. #### Tips:
47. - Ensure your egg whites are at room temperature for better beating.
48. - Use a high-quality espresso for richer flavor.
49. - Letting the cake cool completely ensures it doesn’t fall apart when sliced.
51. ### SEO Optimization:
52. To optimize this recipe for search engines, include relevant keywords in headers and throughout the text. Utilize meta descriptions with keywords like "angel food cake," "espresso mascarpone cream," and "Angel Food Cake Recipes." Use bullet points to make the instructions easy to follow and enhance readability.

Relevante Seiten

• angel food cake espresso mascarpone cream