Last weekend, I baked two cakes. One of them was an Angel’s cake, and the other one was a sponge cake layered with chocolate cream. My husband, who always licks all chocolate cream bowls and loves chocolate cakes, was surprisingly more eager to eat Angel’s cake this time. The main reason for this was the huge amount of custard cream in this cake 🙂
Angel’s cake is a combination of four ammonia cake layers that are covered with custard cream. Although the cake seems to be very laborious, it can be done relatively efficiently. You should start preparing the cake by making ammonia dough, which is successively divided into several parts and each of them is baked separately. This is perhaps the most time-consuming part of this cake preparation, as you have to wait for each of the cake tops to be baked. While the cake is “sitting” in the oven, you can do something completely different, so this part of the process is not laborious. The baked tops of the cake should be cooled down, then covered with hot custard cream. I recommend Angel’s cake to all those who like creamy and not too sweet cakes. You can find the recipe for Angel’s cake below.
Ingredients for Angel’s cake.
- 1 big egg
- 420 g all-purpose flour + some for dusting the dough
- 150 g sour cream
- 100 g butter or margarine
- 1/2 teaspoon of vanilla extract or vanilla sugar
- 1 teaspoon of ammonium bicarbonate
- 100 g crystal sugar
- 600 ml milk
- 180 g sour cream
- 2 medium-sized eggs
- 100 g crystal sugar
- 1/2 teaspoon of vanilla extract
- 180 g butter
- 80 g pudding powder (e.g. vanilla flavour)
- 2 tablespoons of shredded coconut for decorating the cake
How to make Angel’s cake.
Ammonium cake preparation.
Pour crystal sugar into a bowl, add soft margarine to it and rub it together for 4-5 minutes. Then pour in the sifted flour, vanilla extract, egg, sour cream and ammonia. Mix all the ingredients thoroughly, then knead the dough. Divide the dough into 4 equal parts. Roll out each part, place them on a baking sheet and bake in an oven preheated to 180 degrees Celsius for 13-14 minutes. After baking, let each cake top cool down.
Custard cream preparation.
Pour 400 ml of milk into a pot, add crystal sugar, butter and vanilla extract. Boil it. Meanwhile, mix 200 ml of milk with sour cream, custard powder and eggs in a cup. When the ingredients in the pot start to boil, pour in the pudding from the cup. Bring the custard to the boil while stirring continually, and when it begins to boil, reduce the heat to low and cook for 5 minutes, stirring constantly. Remove the cooked custard from the heat and cool it only a bit, as it needs to be still hot when placed on the cake tops.
Assembling the cake.
Thoroughly cover each cake top with the custard cream, leaving a little cream to cover the top of the cake. Decorate the cake with shredded coconut. Cool the finished cake for several hours in the refrigerator.
Good to know when making Angel’s cake.
I baked the ammonia cake in a rectangular baking tin measuring 18.5 by 28 centimetres. Before placing the dough in it, I covered the baking tin with baking paper. All the ingredients used to prepare the ammonia dough should be at room temperature.
The ammonia dough is quite loose, so when rolling it, it is worth sprinkling it with a little flour or rolling it between two sheets of baking paper.
Do you like cakes with cream? If so, try our recipe for Carpathian cake.