Angelica Fondant
From pariscipes 16 years agoIngredients
- 2 eggs shopping list
- 1/4 cup plus 1 tablespoon sugar (for the spongecake) shopping list
- 1 tablespoon butter shopping list
- 3 tablespoons flour shopping list
- 2 tablespoons plus 2 teaspoons heavy cream shopping list
- 1 tablespoon plus 1 teaspoon icing sugar (for the whipped cream) shopping list
- 2 teaspoons unsweetened cocoa powder shopping list
- 1 teaspoons pure vanilla extract (or 1 teaspoon Grand Marnier) shopping list
- A bit of milk shopping list
- 1 egg-white shopping list
- 3 tablespoons plus 1 teaspoon sugar (for the meringue) shopping list
- Kitchen utensil : small cake pan shopping list
- Secret ingredient : garden angelica jelly (substitute strawberry jam) shopping list
How to make it
- 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.
The Rating
Reviewed by 18 people-
Wow this sounds and looks wonderful. Thank you for sharing.
Michellemichellem in Idaho loved it -
Great presentation and wonderful recipe.... Got my 5... thanks!!!!
berry in Myrtle Beach loved it -
Very intersting , will try it out soon and let u kno .
cholena in Food World loved it
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