You have to try this amazing angel food cake with hazelnut and cara cara oranges! It is absolutely to die for!
Here is a dessert recipe that is fantastic coming out of the winter time going into spring when you have those wonderful cara cara oranges at your disposal. To me, they are one of my favorite types of citrus because of their sweetness and beauty.
This recipe is an angel food cake with hazelnut meal, filled with a cara cara orange mousse. I then topped the cake with white chocolate glaze. This is a fantastic dessert recipe that is not only light but absolutely delicious. Here is how to make hazelnut angel food cake with cara cara orange, I hope you enjoy it!
Recipe Ingredients
Hazelnut Angel food cake
9 egg white
157g sugar
1 g cream of tartar 1 tsp
85 g flour
4.5 oz of hazelnut
157g sugar
1 tbsp of frangelico
1 orange zested
Pinch of salt
Cara orange mousse
9 yolks
1 cup sugar 150g
2 oranges zested
600 g heavy cream (2 1/4 cream)
1/2 vanilla bean
11 g of gelatin
2 tbsp water
White chocolate glaze
450 white chocolate
220g milk
250g cream
14g gelatin
1 cara cara orange supremes
1/3 cup of blueberries
1/4 cup of roasted hazelnuts
Recipe Instructions
How to make the hazelnut angel food cake,
Add egg whites to a stand mixer with a whisk attachment. Add a pinch of sugar in the egg whites and turn on medium high speed. Once the egg whites have started turning white instead of clear and doubled in volume start adding the sugar (157g) in a slow steady stream (about a 1 tbsp at a time) along with cream of tartar. Continue mixing until the egg whites have tripled in volume and all the sugar has incorporated.
Then mix the flours and remaining sugar together. Fold the egg whites into flour-sugar mixture, adding 1/3 of the egg whites at a time. You can pour onto a sheet pan or into a round flex mold muffin pan about a 1/2 inch thick of batter. Place in preheated 325 degree oven for 15-20 minutes or until the cake is cooked all the way through. Take out and cool completely. If you baked the cake on a sheet pan, use a round cookie cutter the same size as a round flex mold and cut out rounds of the cake.
How to make the cara cara mousse,
Heat up cream with zest and vanilla bean. Cream yolks and sugar together in a mixing bowl with a whisk or in a stand mixer. Temper eggs with the hot cream by adding one ladle at a time. Once the eggs are tempered then return the mixture back to the pot on low heat to thicken the custard on the stove. Cook whisking the custard for roughly 5-10 minutes stirring constantly. Bloom gelatin and water. Pour hot cream over gelatin and mix well.
Then pour the whole mixture into a bowl and place to cool in an ice bath. Once the mousse is completely cooled (1 hr roughly) place in stand mixer and whip until thick and airy. Place the mousse in a pastry bag. Using a round flex mold Pipe mousse in the bottom 1/3 of the way up of the flex molds. Trim Angel food cake of the crusty top if needed. Put cake in the middle of the flex molds and push down, so some of the mousse goes around the cake. Then fill the mold with more mousse, almost to the top of the flex mold leaving enough room to add another layer of angel food cake. You should be left with a cake, sandwiched with orange mousse. Place in the freeze for at least 4 hours or overnight. Then take out and unmold the cakes, leaving them in the freezer until you are ready to glaze them
How to make the white chocolate glaze,
In a small bowl bloom gelatin powder in 3 tbsp of water. Place milk, cream, and white chocolate into a pot and turn on medium heat. Stir regularly until it comes to a hard simmer and the white chocolate is completely melted. Then add in the gelatin and stir until smooth (you can also use a immersion blender to make the glaze completely smooth. You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using it.
Take your frozen angel food cake out of the freeze and place on sheet pan that is lined with a grated or perforated rack. Using a shot glass, or ramekin or something similar as your pedestal, place one cake at a time on top. Then take a ladle and ladle the white chocolate glaze all over the top of the cake and allow the glaze to cover the cake completely. Continue the process until you have all your cakes glazed.
Place them on a plate or sheet pan in the refrigerator. Allow them to thaw in the refrigerator for at least an hour or two until you are ready to serve. Finish the dessert with fresh cara cara oranges, blueberries, hazelnuts and mint. Serve and enjoy!
