Recipes
Angel food Cake Tiramisu
08
Dec
Dec
Angel food Cake Tiramisu
Servings 8 servings
Ingredients
Angel Food Cake
- 1/2 cup MAYA Cake Flour sifted
- 1 tablespoon MAYA Cake Flour
- 1/8 tablespoon salt
- 1/4 cup sugar
- 1/3 cup egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Coffee Syrup
- 2/3 tablespoon instant coffee powder
- 2 tablespoons suagr
- 1/2 cup water
- 2 tablespoons coffee liqueur
Cream Topping
- 1 bar cream cheese
- 1/4 cup sugar
- 2 tablespoons confectioners’ sugar
- 2 tablespoons low-fat milk
- 2 tablespoons plain yogurt
- 1 piece vanilla bean pod
- 1/2 cup whipping cream
- 2 tablespoons cocoa powder for garnish
Instructions
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Prepare angel food cake: Preheat oven to 350'F/177'C. Line the bottom of an 8-inch square pan. Set aside. Sift flour, salt and ¼ cup of sugar 4 times. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add vanilla extract and remaining sugar gradually and continue beating until stiff. Fold in flour mixture gently; blend well. Pour into the prepared pan and smoothen the top. Bake in the oven for 20 minutes, or until done. Loosen the sides by using a spatula or dinner knife and invert cake on a wire rack to cool for about an hour.
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Prepare coffee syrup: Dissolve coffee powder and sugar in hot water. Add coffee liqueur and stir well.
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Preparecream topping: Beat cream cheese, sugar and confectioners’ sugar until the sugars are dissolved. Beat in milk and yogurt. Split the vanilla bean pod lengthwise and scrape the seeds; beat in the mixture. Set aside. Whip the cream until double in size. Fold whipped cream into the cream cheese mixture. Transfer to a piping bag with around piping tip.
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To assemble: Transfer cake to a plate. Brush with coffee syrup until well-soaked. Pipe cream on top of the cake. Dust with cocoa powder on top.