Almond Angel Food Cake With Crème Anglaise And Macerated Strawberries

Name: Almond Angel Food Cake With Crème Anglaise And Macerated Strawberries
Ingredients: Strawberries:; 8 cups sliced strawberries; 2 tablespoons granulated sugar; 2 tablespoons orange juice; 1 teaspoon grated orange rind; Cake:; 3/4 cup slivered almonds; 2 tablespoons granulated sugar; 1 cup sifted cake flour; 1/2 cup powdered sugar; 1/2 teaspoon salt; 10 large egg whites; 1 1/4 teaspoons cream of tartar; 3/4 cup granulated sugar; 1 1/2 teaspoons almond extract; Creme Anglaise:; 2/3 cup sugar; 8 large egg yolks; 3 1/2 cups 1% low-fat milk; 1 tablespoon vanilla extract

20 ingredients

5 steps

Ingredients

Strawberries:
8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind
Cake:
3/4 cup slivered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
1/2 cup powdered sugar
1/2 teaspoon salt
10 large egg whites
1 1/4 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons almond extract
Creme Anglaise:
2/3 cup sugar
8 large egg yolks
3 1/2 cups 1% low-fat milk
1 tablespoon vanilla extract

Directions

1

Preheat oven to 325°.
2

To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.
3

To prepare cake, place almonds and 2 tablespoons granulated sugar in a food processor; pulse until finely chopped. Sift together the flour, powdered sugar, and salt into a bowl. Combine the almond mixture with flour mixture, and set aside. Beat egg whites in a large bowl at high speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle the flour mixture over the egg white mixture, 1/4 cup at a time; fold in. Fold in almond extract. Spoon the batter into an ungreased 10-inch tube pan, and spread evenly. Bake at 325° for 1 hour or until the cake springs back when lightly touched.
4

While the cake is baking, prepare the creme anglaise. Combine 2/3 cup sugar and yolks in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).
5

Invert cake pan, and cool for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Serve with strawberries and creme anglaise.