Fallen Angel Cake
1/4 cup cocoa powder 1 1/2 cups cake flour 2 teaspoons baking powder 1 teaspoon salt 8 eggs
separated 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract
Mix all dry ingredients together in a bowl with a whisk. In a mixer or by hand, in a separate bowl
whip egg whites to soft peaks. Add 1/2 cup of sugar to egg whites and mix until stiff peaks form. In
another bowl whisk yolks, vanilla extract and 1 cup sugar to a ribbon stage. Add a small amount of
dry ingredients to the yolk mixture and alternate with a little of egg whites. Using a rubber
spatula, continue folding until all ingredients are combined. Bake at 375 degrees F on a greased
half sheet tray or a cookie sheet lined with parchment and grease again. Bake approximately 12 to 14
minutes or until springy and toothpick is almost dry. Do not overcook.
Strawberry or Raspberry Filling
1 1/2 pints of fresh berries
2/4 cup granulated sugar
3/8 cup water
In a blender combine above ingredients for approximately 1 minute or until smooth. Reserve
as filling.
Strawberry or Raspberry White Chocolate Sauce
4/2 lb. White chocolate
5/2 cup water 5 berries of choice
Over a double boiler melt white chocolate. Add water and mix until no lumps remain. Roughly chop
berries and add to sauce. Reserve.
Ganache for Glazing Cake
4 egg yolks 4 ounces granulated sugar 1 teaspoon vanilla extract 1 lb. 12 ounces dark chocolate
6/2 qt. heavy cream
Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into small pieces, place in
sauce pan and add the cream. Heat to approximately 150 degrees F stirring constantly. Stir hot cream
mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted. Keep
warm and ready for glazing.
Chocolate Garnish Wings
4 ounces of dark chocolate
Melt over a double boiler and place into a piping bag. On a sheet of parchment paper pipe out wings
freehand or draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish.
Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle berry
filling and evenly distribute. Then apply white chocolate berry sauce. You can at this point add
fresh berry slices if desired.Place top half back on top then place cake on a wire rack for glazing.
Using warm ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add
another coat. Place in refrigerator until glaze is solid. Take a whisk and splatter white chocolate
sauce on top and decorate with more berries. With wings, the can garnish entire cake or you can use
smaller wings to garnish each individual serving.
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