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Pistachios and strawberries angel cake

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Fraises 2
Preparation 25 min
Baking 50 min.
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • Cake :
  • 375 ml (1 1/2 cup) of sieved all-purpose unbleached flour
  • 5 ml (1 teaspoon) of baking powder
  • 3 ml (1/2 teaspoon) of salt
  • 12 temperate egg whites,
  • 430 ml (1 3/4 cup) of sugar
  • 5 ml (1 teaspoon) of vanilla
  • 8 ml (1 1/2 teaspoon) of cream of tartar
  • Garnishing :
  • 500 ml (2 cups) of whip cream
  • 60 ml (1/4 cup) of sugar
  • 5 ml (1 teaspoon) of vanilla
  • Orange zest
  • 3 ml (1/2 teaspoon) of cardamom
  • 60 ml (1/4 cup) of crushed unsalted pistachios
  • 500 ml (2 cups) of strawberries
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Preparation

  • Set grill at the bottom of oven.
  • Preheat oven at 325 °C (170 °C).
  • In a bowl, mix flour, baking powder and salt. Set aside.
  • In a large bowl. Whisk with an electric mixer egg whites, part of sugar, vanilla and cream of tartar until it forms soft peaks. Gradually add rest of sugar while whisking vigorously until it forms firm peaks.
  • Gradually and carefully pour dry ingredients over meringue, folding with a whisk or a spatula.
  • Pour paste in a non-stick fluted tube pan and ungreased of 25 cm (10 inches). Oven bake for 45 to 50 minutes or until cake can take back its form after pressing on it with your finger. Cool down. Set a knife between mold sides and the cake then unmold.
  • Whip cream with sugar and vanilla until it forms soft peaks. Add orange zest, cardamom and half pistachios. Set side 1/3 of whip cream to garnish the inside and 2/3 to cover the cake.
  • Hull strawberries then slice 3/4 into slices and rest in two.
  • Horizontally slice cake into three equal parts. Garnish first slice with half the whip cream reserved for inside garnishing and half sliced strawberries. Repeat same steps for second slice then ad the last slice. Cover the entire cake with the 2/3 of reserved whip cream. With a spatula shape volutes. Garnish with demi-strawberries and crushed pistachios. Serve right away.

Chef's notes