Angel's biscuit with berries
6 servings
60 minutes
Angel food cake with berries is an airy treat that transports you to a world of tenderness and sweet delight. This dessert, inspired by Mexican traditions, combines the lightness of the cake with the freshness of berries, creating a harmony of flavors. The delicate batter, enriched with butter and vanilla, achieves an airy texture thanks to carefully selected ingredients. The strawberry filling combined with soft cream adds juiciness and sophistication. The creamy layer and fresh berries complete the composition, turning the cake into a true work of art. Perfect for festive tables or cozy family tea times, as each bite of this dessert is a real pleasure wrapped in the aromas of vanilla and summer berries.
1
Beat room temperature butter with sugar and vanilla sugar, adding eggs one at a time.
- Butter: 175 g
- Sugar: 150 g
- Vanilla sugar: 8 g
- Chicken egg: 3 pieces
2
Add flour, baking powder, soda, and salt.
- Wheat flour: 175 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
3
Line the mold with parchment paper and grease it with oil.
4
Roll out the dough and place it in a preheated oven at 190 degrees for 30 minutes.
5
Cut the strawberries into small pieces.
- Strawberry: 350 g
6
Whip the cream with powdered sugar. Combine the strawberries and cream.
- Heavy cream 35% fat: 200 ml
- Icing sugar: 1.5 tablespoon
7
Cool the baked sponge. Cut it lengthwise.
8
Spread the filling on one half of the biscuit and cover it with the other half.
9
Spread cream on top of the sponge cake and decorate with fresh berries.
- Fresh berries: to taste
