Sicilian Cannoli Baked ... !!!
Desserts from North America
SEMINTEGRAL ANGEL CAKE
SEMINTEGRAL ANGEL CAKE
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Good so simple ... but try to stuff it with raspberry jam ... !!
preparation
step 1
Apply the whiskers with a pinch of salt with the whiskers until they become sparkling and whitish.
step 2
Add the stained tartar cremor.
step 3
Combine the vanilla velvet sugar while continuing to fit.
step 4
Combine the semolina sugar in several shots and continue to assemble until a firm, consistent compound is obtained.
step 5
When the blades are well-assembled, join in several shots with a clean spatula the sifted flour and salt.
step 6
Mix slowly at a time gently mixing from bottom to top, without disassembling the blades.
step 7
Add the compound into an angel cake mold (we did not have it, so we did it in the regular 26cm bowl).
step 8
It is very important not to grind and flourish the mold!
step 9
Stove already hot at 170 ° / 180 for about 35 minutes.
step 10
Once baked, if you have the angel cake mold it will just flip the mold on one plane (this mold usually has pins!)
step 11
If you have the usual mold as we are, just turn it over and let it rest the cake on a bottle neck upside down for an hour until it cools enough.
step 12
If you have used the angel cake mold, this flat plan will disappear on its own.
step 13
If you used the normal one, place the mold on a large plate and remove it by using a knife or a flat spatula, always leaving the cake upside down
step 14
(Be careful not to ruin the mold or to break the cake!) On a flat note, with a bit of patience, the cake will be removed and will automatically be tilted onto the plate.
step 15
Sprinkle with icing sugar.