Recipe

Angelica Fondant Recipe

Add Step-by-Step Photos	Pariscipes / All my dishes 1 year, 8 months ago Enjoy! My friends absolutely loved it!! Read the 'healthy' story of this recipe. Prep:30m Cook:15m Servings:4	Pariscipes
	sweet fondant cake

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Ingredients

2 eggs

1/4 cup plus 1 tablespoon sugar (for the spongecake)

1 tablespoon butter

3 tablespoons flour

2 tablespoons plus 2 teaspoons heavy cream

1 tablespoon plus 1 teaspoon icing sugar (for the whipped cream)

2 teaspoons unsweetened cocoa powder

1 teaspoons pure vanilla extract (or 1 teaspoon Grand Marnier)

A bit of milk

1 egg-white

3 tablespoons plus 1 teaspoon sugar (for the meringue)

Kitchen utensil : small cake pan

Secret ingredient : garden angelica jelly (substitute Strawberry jam)

Directions

Prepare the spongecake : In a bowl combine the eggs, sugar and a pinch of salt.

Put the bowl in a bain-marie using very hot water.

Beat vigourously until the mixture thickens and you obtain a smooth paste.

Outside the bain-marie, beat again until it has cooled down.

Put the butter into a saucepan and heat it at a very low temperature.

When the butter is completely melted, remove the light film from over the surface and pour the liquid into another bowl. It’s now clarified butter.

Preheat oven to 400°F

Add the clarified butter while stirring the mixture.

Add the flour while beating softly.

Pour the heavy cream into a small saucepan together with a little bit of milk and put everything, the whip as well, a few minutes in the freezer.

Prepare the meringue : beat the egg-whites until stiff with half of the sugar.

Gradually add the other half and continue beating until the whites are stiff.

Butter and flour four little cake pans and pour in the filling.

Put the merigue in the middle of the mixture’s surface.

Bake it for about 15 minutes. Then, turn the spongecake out.

Prepare the whipped cream : pull the whip and the bowl out of the freezer. Put the bowl into a bigger one filled with ice cubes.

Whip the cream and gradually add the icing sugar until the cream sticks to the whip.

Finish it off with a hint of vanilla (or Grand Marnier).

Put the mixture into four small plates : pour some cream in the middle of the plate, then lay the spongecake on the cream and decorate the cream with small portions of Garden Angelica jelly.

Sprinkle with cocoa powder.

Read more about the 'medicinal' cuisine and this recipe.

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Comments

michellem 1 year, 8 months ago said:
Wow this sounds and looks wonderful. Thank you for sharing.
Michelle

berry 1 year, 8 months ago said:
Great presentation and wonderful recipe.... Got my 5... thanks!!!!

cholena 1 year, 8 months ago said:
Very intersting , will try it out soon and let u kno .

ivy 1 year, 8 months ago said:
Wow, this is great mon ami, and I have learnt what garden angelika is by visiting your site. As I do not have garden angelika and you mention Grand Marnier, would an orange marmelade be as good as strawberry as a substitute?

mumtazcatering 1 year, 8 months ago said:
Great post to start and thanks for the invite
and welcome to our wonderful family kitchen hope you have a pleasant stay

sunpuppy 1 year, 8 months ago said:
Got my five and if this recipe didn't impress the guests nothing would...makes my mouth water just reading it :)Thanks for sharing!

miriam 1 year, 8 months ago said:
Sounds divine!

cadavis 1 year, 8 months ago said:
I already love this one! Absolutely yummy!!
A definite 5 all the way!!

mizblizz 1 year, 8 months ago said:
Thanks for the the friend invite.
My Gosh, the Angelica Fondant look sinfully delicious. Can't wait to try it this weekend on my dinner party.