Angel Food Cake con Coco y Frambuesas

IMG_8252So I have some big news: I’ve got my studio now! I rent a place (a little one, but good for now) and I have moved all my stuff there because it was spread all over the house and it was getting quite difficult to find anything when I took photos.

The thing is that moving boxes I found some good old pieces of metalware and I get quite excited to use them. And the result was an angel food cake with coconut and raspberries.

I know you’re tired of berries by now, but it’s finishing the season and I love them so much I can’t resist myself. They are so big and red and tasty… and most importantly: cheap! So I got a box of them (I confess I ate a bunch during the baking) and make this cake.

You might realize that the size of my cakes it’s considerably smaller now; well, it’s almost summer and I intend to put on some swimwear so… you know. Also we are eating so much cake since I’m baking for the blog so some healthy eating around it’s also a reason.

Ingredients (for a 2 layer, 15cm cake):

Cake:

10 egg whites

100gr flour

325gr sugar

1 tsp. lemon juice

¼ tsp. salt

1 tsp. vanilla extract

Coconut Cream:

240ml whipping cream

30gr sugar

1 tbsp. rum

2 tbsp. grated coconut

Topping:

Raspberries

Grated Coconut

 

CAKE:

Preheat oven at 170ºc.

We should start by making a meringue so, if you have a kitchen robot, it will help a lot.

Put the egg whites, the lemon juice and the salt in a big bowl and beat until it gets white. The, add the sugar in three times and beat at a medium-high speed. You should beat until peaks form.

Once you have the meringue, while mixing, add the flour. Do that with a spoon and don’t add more until the last one it’s completely mixed.

Finish the mix with the help of a spatula and make sure it’s smooth and soft.

Pour the batter in two moulds (don’t use spray, oil, butter or anything or the cake won’t be good) and bake for 45 minutes.

Take it of the oven and let the cakes cool for an hour before unmould.

 

COCONUT WHIPPED CREAM:

Mix the whipping cream, the sugar, the coconut and the rum with a mixer. Don’t mix it too much.

Put the mix into a siphon following the instructions of it.

If you don’t have a siphon, whip the whipping cream, the sugar and the rum until peaks form. Then, add the coconut and mix it with a spatula making circles and being very careful.

 

ASSEMBLY:

Put the first layer of cake and, on top, spread a thick layer of coconut cream. Add some raspberries in the borders and put the second layer of cake.

Top the cake with another thick layer of coconut cream, some raspberries and more coconut on top of them.