Angel Food Cloud
From the Godiva Chocolatier
You'll need a curved tuile pan.
[This is a wonderful recipe which yields a gorgeous and impressive cake. It takes some work, and it is made in several parts and then assembled after everything is ready.]
2 lbs/907 g granulated sugar, divided 14 oz/397 g cake flour 30 (31.5 oz/893g) large egg whites 1 tsp/5 g salt 2 tsp/8 g vanilla extract 1 tsp/5 ml lemon juice 6 oz/170 g white chocolate, melted and tempered
24 oz/680 g strawberries, stemmed 14 oz/397 g passion fruit puree 27 oz/765 g granulated sugar, divided 5 oz/142 g dessert gelatin powder 15 (15.75 oz/447 g) large egg whites 32 liq oz/946 g heavy cream, whipped to soft peaks
1 lb/454 g passion fruit puree 8 oz/227 g granulated sugar 2 Tbs/30 ml water 1 Tbs/15 g cornstarch
26.5 liq oz/750 ml dry white wine 1 lb/454 g granulated sugar 10 vanilla beans, split and scraped
8 (8.4 oz/238 g) large egg whites 2 liq oz/57 ml lemon juice 1 Tbs/ 15 g dried egg white powder 1 lb/ 454 g confectioners' sugar
Strawberries Poured sugar moon Blown sugar angels Mint sprigs
Preheat oven to 350°F. Line two sheet pans with buttered parchment.
Sift 1 lb/454 g sugar with cake flour and reserve.
In a mixer with a whisk attachment, whip egg whites and salt to soft peaks. Add remaining sugar and whip until stiff and shiny. Add vanilla extract and lemon juice and then fold reserved sugar/flour mixture into meringue.
Divide evenly between prepared sheet pans. Bake for 20 minutes or until golden and dry to touch.
Invert one angel food cake, remove parchment, and cut into 1" x 5" strips. Cut parchment into same size strips, spread with tempered white chocolate and press onto strips of cake. Mold cake, paper side down, into a curved tuile pan to make curves in cake. Remove paper when chocolate sets.
Invert second angel food cake onto empty sheet pan dusted with confectioners' sugar and reserve.
Heat strawberries, passion fruit and 7 oz/198 g sugar until warm. Puree mixture and add gelatin while still warm. Cool mixture slightly.
Make Swiss meringue by heating the remaining 20 oz/567 g sugar with egg whites until sugar is dissolved and mixture is warm to touch. Whip at high speed to stiffpeaks and cool.
Fold meringue and then whipped cream into puree.
Spread mousse onto reserved flat angel food cake and freeze.
In a saucepan, bring puree and sugar to a boil. Blend cornstarch and water together and whisk into puree mixture. Boil to thicken. Cool in ice bath.
Boil wine, sugar, and vanilla seeds for 15 minutes. Cool.
Make Swiss meringue by heating mixture until warm to touch. Whip on high speed to stiffpeaks.
Cut frozen mousse/angel food cake with different sized round cutters. Place rounds on end into curved portion of angel food cakes.
Pipe cloud meringue onto mousse in cloud-like pattern. Torch lightly to brown.
Drizzle passion sauce and vanilla syrup on plate. Place cake on cut strawberries for support. Garnish with poured sugar moon, brown sugar angels and mint.