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Prep Time: 60 Minutes Cook Time: 2880 Minutes |
Ready In: 2940 Minutes Servings: 20 |
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Glazed fruit atop an Angle Kiss custard, surrounded by a ring of Lady Fingers makes an elegant looking and delicious cake for any special occasion. The cake was inspired from a picture in a Bride's magazine and I created the recipe for my daughter's wedding. There are several steps that can be done a day ahead with the fruit topping going on last. Ingredients:
1 1/4 cups all-purpose flour |
1/8 teaspoon salt |
1 teaspoon baking powder |
1/4 cup butter |
1/2 cup sugar |
2 eggs |
1/2 teaspoon vanilla |
6 tablespoons orange marmalade |
2 tablespoons cointreau liqueur |
6 ounces almond paste |
3 tablespoons sugar |
1/4 cup butter |
3 eggs |
3 tablespoons flour |
1/2 teaspoon lemon zest |
2 cups heavy cream |
2 teaspoons vanilla |
6 egg whites |
6 egg yolks |
1 cup sugar |
2 teaspoons vanilla |
2 tablespoons gelatin |
6 tablespoons cold water |
3 dozen ladyfingers |
1 pint blueberries |
1 pint raspberries |
1 pint strawberry |
2 cups strawberry glaze |
Directions:
1. Marzipan Crust - Bottom Layer - Sift together and set aside, 1 1/4 flour, 1/8 t salt and 1 t baking powder. Cream 1/4 c softened butter, 1/2 c sugar (add slowly) and 2 eggs(add after sugar one at a time - scraping bowl frequently). Slowly add dry ingredients. Blend only until completely incorporated. Wrap in plastic and refrigerate at least one hour.
2. Marzipan Crust - Filling - combine 6 T Orange Marmalade and 2 T Cointreau and set aside for later use.
3. Marzipan Crust - Top layer - Cream (scraping bowl often) 6 oz Almond Paste, 3 T sugar and 1/4 lbs softened butter. Add 3 eggs (one at a time just 'til incorporated - do not overdo). Then add 3 T flour and 1/2 t lemon zest. (set this mixture aside for later use).
4. Marzipan Crust - Baking - Roll chilled bottom crust dough on a lightly floured board until 12 round and place gently into greased 12 spring-form cake pan. Spread Orange Filling across bottom layer leaving approximately 1/2 inch around edges free. Spread Top Almond Paste layer over Orange Filling, sealing edges. Bake at 350 degrees for approximately 30 minutes until light golden. Cool. Trim approximately 1/4 to 1/2 inch from edge of crust. Remove trimmed crust from bottom of spring-form pan, place on a cardboard cake round, clean spring-form pan and return trimmed crust on cardboard cake round to reassembled spring-form pan.
5. Line the spring-form pan with Lady Fingers (or Madelines) that fit tightly to each other and tuck into space between edge of crust and sides of spring-form pan. You are creating a shell for the Mousse.
6. Angel Kiss Mousse - Beat until firm - (slow speed) 2 c heavy cream and 2 t vanilla (set aside). Beat until stiff - 6 egg whites (set aside). Combine 6 egg yolks and 1 c sugar in a metal mixing bowl or top of double-boiler . Then warm over very hot water, stirring constantly with a whisk. When thickened, remove from heat and whip until light and fluffy. Add 2 tsp vanilla to this egg yolk mixture. Soften 2 envelopes gelatin and 6 T cold water in small metal mixing bowl or top of double-boiler and dissolve over hot water. Whisk into whipped egg yolk mixture. Fold stiff egg whites and egg yolk mixture together and then add whipped cream - fold carefully to maintain lightness.
7. Pour Mousse into Lady Finger and Marzipan crust lined 12 spring-form cake pan.
8. Refrigerate over night.
9. About 3 hours before cake is to be served -Clean and dry fruit. Either place fruit on top of Mousse in Lady Finger and Marzipan crust lined 12 spring-form cake pan in a pattern and use a commercial clear fruit glaze to brush over fruit or mix fruit and glaze in a mixing bowl and pour over Mousse in spring-form pan. (This is a matter of personal preference).
10. Refrigerate approximately 2 hours. Undo sides of spring-form pan and immediately tie a ribbon with a bow around the cake.
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