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RECIPE: Angel Food Cake Tiramisu by The Maya Kitchen

As always, The Maya Kitchen is sharing with us a delicious tiramisu recipe.


ANGEL FOOD CAKE TIRAMISU

Angel Food Cake:
½ cup + 1 tablespoon     MAYA Cake Flour, sifted
1/8 teaspoon                   salt
¼ cup                              sugar
½ +1/3 cup                      egg whites
½ teaspoon                      cream of tartar
1 teaspoon                       vanilla extract
¼ cup                               sugar


Coffee Syrup:
½ - 1 tablespoon               instant coffee powder
2 tablespoons                    sugar
½ cup                                    hot water
2 tablespoons                    coffee liqueur

Cream Topping:
1 bar                                      cream cheese
¼ cup                                    sugar
2 tablespoons                    confectioners’ sugar
2 tablespoons                    low-fat milk
2 tablespoons                    plain yogurt
1 piece                                 vanilla bean pod
½ cup                                    whipping cream

2 tablespoons                    cocoa powder, for garnish

      Prepare angel food cake. Preheat oven to 350F/177C. Line the bottom of an 8-inch square pan. Set aside. Sift flour, salt and ¼ cup of sugar 4 times. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add vanilla extract and remaining sugar gradually and continue beating until stiff. Fold in flour mixture gently; blend well. Pour into the prepared pan and smoothen the top. Bake in the oven for 20 minutes or until done. Loosen the sides by using a spatula or dinner knife and invert cake on a wire rack to cool for about an hour.
Prepare coffee syrup. Dissolve coffee powder and sugar in hot water. Add coffee liqueur and stir well.
Prepare cream topping. Beat cream cheese, sugar and confectioners’ sugar until the sugars are dissolved. Beat in milk and yogurt. Split the vanilla bean pod lengthwise and scrape the seeds; beat in the mixture. Set aside. Whip the cream until double in size. Fold whipped cream into the cream cheese mixture. Transfer to a piping bag with a round piping tip.
To assemble. Transfer cake to a plate. Brush with coffee syrup until well-soaked. Pipe cream on top of the cake. Dust with cocoa powder on top.

Yield: 8 servings

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