Angel's Touch Cake: A divine treat for All Saints' celebrations

After lunch, cake with coffee is a must. This year, I'm choosing Angel's Touch Cake, a simple combination of soft sponge cake with a delicious cream made from whipped cream, white chocolate, coconut flakes, and almonds. It's perfect for various occasions, and thanks to its unique name, it will also make an impression on All Saints' Day. It's soft, moist, and simply delicious.

Angel's Touch Cake is a real treat for those with a sweet tooth, regardless of age. Its delicate, fluffy structure and sweet taste make it an ideal dessert for any occasion. White chocolate combined with coconut flakes and almonds is a heavenly dessert to win over your loved ones' palates.

You can cut the sponge cake into two layers and spread a thick layer of cream in between. Alternatively, you can create two creamy layers - choose the option that suits you best.

Ingredients:

Sponge Cake:

• 7 eggs,
• 200g of sugar,
• 125g of flour,
• 120ml of oil,
• 1 teaspoon of baking powder.

Cream:

• 475ml of 30% cream,
• 2 bars of white chocolate,
• 200g of mascarpone cheese,
• 250g of coconut flakes,
• 1 packet of almond flakes.

Preparation Method:

1. Separate the egg whites from the yolks. Beat the egg whites until stiff.
2. Add sugar to the egg whites and beat until the mixture is thick and glossy.
3. Add the yolks one at a time, gently mixing each time.
4. Sift the flour with the baking powder and gently fold it into the egg mixture.
5. Finally, add the oil and mix gently again.
6. Transfer the cake into a tin and bake for about 30-35 minutes at 175°C, or until a toothpick comes out clean.
7. Melt the white chocolate in a bain-marie.
8. Whip the cream until stiff, adding the mascarpone cheese at the end.
9. Incorporate the melted and cooled chocolate, coconut flakes, and almond flakes into the whipped mixture and mix gently. Set aside part of the coconut and almonds for decorating the cake.
10. Cut the cooled sponge cake in half or into three parts.
11. Spread cream on one part of the sponge cake and then cover with the other layer.
12. Spread the remaining cream on top and sprinkle with almonds and coconut flakes.

Angel's Touch Cake is ready. Enjoy!