Angel cake recipe redefines Sunday baking

Sister Anastazja is a master of classic baking, which means there are no cutting corners, even with very labour-intensive recipes. So when I first read through the recipe for this cake, I thought - this isn't for me. However, I returned to it, and now I often bake angel cake on Sundays. The family is delighted because it is delicious.

Angel cake has its name for a reason. Its taste can definitely "enchant" and make us feel blissful. It is perfect for Sunday tea.

To enjoy the taste of angel cake, it's worth planning the preparations well. First, you must bake three thin sponges and make two layers (walnut and coconut). You'll also need a punch for soaking. There's quite a bit of work, as with all layered cakes. However, it's worth it because the combination of a delicate sponge with nuts and coconut is unforgettable. The base of the walnut layer is pudding, which gives it an extra milky-vanilla taste. And to top it all off, chocolate glaze!

Sister Anastazja's recipe for this cake does not include a recipe for the sponge. She probably assumes that every home baker has their favourite one. You can also use Sister's recipe. Here is a way to simplify the recipe: bake one larger sponge, preferably with 8 eggs, and cut it into three equal layers. Remember to cut it only after it has completely cooled. If you want to avoid slicing, bake three lower sponges. The crowning touch of the cake is chocolate glaze; for convenience, you can use a ready-made one.

Ingredients:

• Three thin sponges.

Walnut Layer:

• 250g of butter,
• 1.5L of milk,
• 2 sugar-free vanilla puds,
• 2-3 tablespoons of granulated sugar,
• 5-6 tablespoons of ground nuts,
• 2-3 tablespoons of spirits.

Coconut Layer:

• 500g of butter,
• 2 eggs,
• 150g of granulated sugar,
• 200g of coconut flakes,
• 350ml of milk.

Punch:

• 250ml of cold, boiled water,
• Juice from three lemons,
• 2 tablespoons of granulated sugar.

Chocolate Glaze:

• 100g of butter,
• 200g of chocolate.

1. Start by preparing the walnut layer. Cook the pudding in milk with sugar, then let it cool down. Cream the butter thoroughly, then mix in the cooled pudding, nuts, and spirits. Divide the mixture into four parts.
2. Prepare the coconut layer. Heat a cup of milk and brew the coconut flakes in it, then cool them down. Whip the eggs with sugar in a double boiler, then slowly add half a cup of hot milk while mixing continuously. Bring to a boil but do not cook. Then let the mixture cool, whipping continuously. Cream the butter until fluffy and add the cold egg and coconut mixture. Mix thoroughly and divide the mixture into two equal parts.
3. Mix all the ingredients for the punch thoroughly.
4. Soak all the sponges with the punch.
5. Layer the cake with the mixtures. First, apply a thin layer of the walnut mixture, then the coconut mixture, the next sponge, and repeat.
6. Finally, pour the chocolate glaze over the cake. You can use a ready-made one or prepare a homemade one. To do this, melt the butter, then add the chocolate in small pieces and mix.