An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Sunday, February 10, 2013

Strawberry Cloud Cake

This is the most amazing, magical dessert & so much fun to make. The original recipe from Annabel Langbein is just here (or will be when the link is working on her page) or at the bottom of this page.

My version requires perhaps 2 punnets of strawberries or most of a large one
2 or 3 room temperature egg whites
2 large tbsps of runny honey or 1/2- 1 cup of sugar depending on your taste
Then either: 1 tbsp lemon juice & 1 tbsp vanilla essence 
or 1 dsp rosewater
Whizz the washed hulled strawberries in a blender or food processor with 1 tbsp of honey
Beat the egg whites in a large bowl with another large tbsp of honey
add the strawberries a bit at a time to the whipped egg whites & continue beating
about now, if you are using a handbeater like I am, call for help from any available child & bribe them with licks from the bowl & future frozen delights if they take over & do some beating for you...
Beat until really smooth & thick & marshmallowy.
I poured half the mixture into the four small pots pictured & put them into the freezer & then added 1 dsp of gelatine to the remaining mix before setting in small containers in the fridge.
Gelatine: sprinkle 1 dsp of gelatine powder over 1/3 c of fruit juice: apple, pomegranate etc
stand for 5 mins until it has swelled, heat the gelatine over low heat, stirring constantly until the gelatine has dissolved,
remove from heat & cool a little
stir in a couple of tablespoons of the strawberry mixture & then add to the big bowlful
To the final heart shaped bowl I added some plain Greek yoghurt.
All of the variations above are fabulous!!
We love the frozen version the best.
It will keep in the freezer for over a month.
Take out of the freezer for 10 mins before serving.
If you want to make this as a full cloud cake, here is the full recipe, including the base.
Click the photo to see the writing larger. 
Raspberry cloud cake here.  Our black doris plum version was delicious too.
Hope you love it!
Catherine x0x0x

Tuesday, February 5, 2013

Baked Cheesecake

Silke, my lovely sister-in-law made this German-style baked cheesecake at Christmas time & we all loved it.
It looks fabulous & tastes delicious, isn't overly sweet & rather than just a dessert it's a real food.

Since my birthday comes at the end of January I decided to make one for myself.
Here's the general recipe, adapted from several that I found:
2 cups of flour
200 grams butter
1/3 cup raw sugar
1/2 tsp baking powder
pinch of salt
process in the whizz till mix looks like fine breadcrumbs then add
one egg
pulse to combine..until it all comes together
press into greased spring form tin 
Chill for 30 minutes

Pour this mix into the centre:
3 cups of quark, yoghurt cheese, ricotta or a mixture of them all.
(to make up the quantity of dairy you could also drain some thick Greek yoghurt to add to the mix...tip it into muslin in a sieve & hang over a bowl to let the whey drain off)
4 eggs
1 cup raw sugar or honey or half & half
1 tbsp vanilla
1 tbsp lemon juice
1/2 cup soft unsalted butter
1/2 cup flour or cornflour
Pulse in the food processor to mix until very smooth adding the flour last.
Bake at 150 degrees C (300F) for around 70-80 minutes or until firm to the touch in the centre & lightly golden brown.
I added 3 black doris plums to my mixture & it made a pretty colour & a good flavour.
The centre is likely to crack when cooked but looks fabulous piled up with fruit such as berries when served or make a fruit jelly for the topping as below.

Fruit jellies are so easy & amazingly delicious.
This one was made with organic pomegranate juice.
2 1/2 tsps gelatine powder sprinkled over 1/2 juice in a small pot
stand for 5 mins for the gelatine to swell
gently heat the mixture stirring all the can see the gelatine dissolve
as soon as it's clear remove from the heat
set aside to cool a little
stir in a tbsp of honey or raw sugar & a tsp of rosewater (if you like)
 then add in another 1 & 1/2 cups of juice
stand for an hour or more until it's just starting to set, then pour over cheesecake
I poured too soon & the jelly just soaked in through the cracks.
It will set more quickly in the fridge but then it would be good to set a timer so that you don't forget about it & it sets before you've used it.
Decorate with berries or other fruit like cherries.
Chill well..preferably overnight.
Any left over jelly can be set in small bowls.
Adjust the flavours to what you have available, the season & the fruits you love.
Passionfruit, raspberry, strawberry, boysenberry, apple....

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