- 10
Ingredients
- Custard Filling:
- 1 angel food cake
- 3 large egg yolks
- 1/3 C. granulated sugar
- 1/2 C. hot milk
- 1/2 tsp. vanilla extract
- 1 tsp. unflavored gelatin powder
- 2 T. boiling water
- 2/3 C. whipping cream, whipped
- Chocolate Drizzle:
- 3 T. water
- 2 T. unsalted butter
- 1 C. icing sugar
- 1/4 C. unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- Garnish:
- Additional whipped cream
- Flowers (optional)
Preparation
Step 1
To make Custard Filling:
1. Whisk yolks and sugar in a heat-proof bowl. Add hot milk gradually, whisking until smooth.
2. Place over pot of simmering water and cook, stirring constantly with a wooden spoon, until custard sauce thickens enough to lightly coat back of spoon, 3 to 5 minutes. Remove from heat. Stir in vanilla. Set aside.
3. Dissolve gelatin powder in the 2 T. boiling water. Stir mixture into custard sauce. Let cool to room temperature.
4. Using a rubber spatula, fold custard sauce into whipped cream. Chill mixture to allow it to stiffen, at least 2 hours or overnight.
To make Chocolate Drizzle:
5. In a small pot, bring water and butter to a boil. Remove from heat. Whisk in icing sugar, cocoa and vanilla until smooth. Cool mixture until just tepid.
To assemble cake:
6. Stand cake tapered end up. Slice cake twice horizontally, making three layers.
7. Spread top surface of bottom layer with half of the Custard Filling. Place second layer on top. Spread remaining filling over top surface of second layer. Top with third layer. Transfer cake to serving plate or cake stand.
8. Spoon Chocolate Drizzle over top of cake, allowing thick drizzles to flow down sides of cake. Cake can be made (chill to store) up to 1 day ahead.
9. Before serving, garnish with whipped cream. If desired, trim with flowers (use pesticide-free) for decoration only.