Yesterday was an afternoon when I needed to sweeten a po'così I prepared this cake it was time that I wanted to try: the angelcake, which lets you use a fresh egg whites that usually harbor an abundance and often in my refrigerator are a bad end, and now I know that is no longer the case; more in this cake has no fat, which is good.
I followed the preparation of the great pastry chef Luca Montersino of which carry the recipe verbatim.
The difficulty lies in being careful not to remove the clear egg.
This is a cake that is used as a base for cakes decorated with sugar paste because it has a strong structure and is usually filled with butter cream that is light. I, however, I stuffed with a gorgeous cream and a chocolate cream.
Recipe:
Ingredients: 360 g of egg white
200 g sugar 5 g cream of tartar 150 g
farina 180 W (DB)
150 g di zucchero semolato
10 g di amaretto di Saronno
2 g di scorza di limone
2 g di sale
1 bacca di vaniglia
miscelate la farina con lo zucchero, il cremor tartaro, il sale, la scorza di limone quindi unite la meringa ottenuta montando l’albume con lo zucchero, amalgamando delicatamente dal basso verso l’alto; in ultimo unite l’amaretto.
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