Cute Angel Food Cake - eggs

Method

• Make a half portion of the Custard Cream.
• Let the custard cream cool.
• Coat the mold with butter (use separate butter from the butter for the cake) and dust with flour (use separate flour from the flour for the cake).
• Chill the in refrigerator.
• Pre-heat the oven at 170C.
• Make the sponge cake batter: melt the butter and milk in a bowl over a double boiler.
• Sift together the flour and cornstarch, set aside.
• In another bowl, beat the eggs and sugar.
• Slowly heat in a double broiler and whip until you can slowly draw a shape in the batter.
• When mixture is warm to the touch, remove from heat and whip.
• Keep at it until the batter leaves clear tracks behind.
• Sift the dry ingredients again while adding them to the mixture from Step 5.
• Slowly and gently mix from the bottom in a cut and fold motion.
• Mix about two ladles of Step 6 batter into the butter and milk from Step 3.
• Return this mixture to the batter from Step 6.
• Mix until set (about 30 seconds to 1 minute).
• Pour the batter from Step 7 into the chilled cake pan.
• Shake the pan to even out the mixture (it should fill the pan about halfway).
• Lift and drop the pan a few times on a table to remove air from the batter.
• Bake in the oven for about 15-17 minutes.
• Right after removing the cake from the oven, drop from a slightly high place (about 20cm).
• This prevents shrinking.
• After the cake has completely cooled, take it out and flip upside down.
• Slice into two pieces.
• For the chocolate cream: In a hot water bath, add 50g of warmed cream to white chocolate, mixing together as the chocolate melts from the residual heat.
• This is to prevent overheating.
• Add the sugar to the remaining 250g of cream and whip until soft peaks form.
• Add the chocolate cream from Step 11 and whip until stiff peaks form.
• (It's delicious if you add one teaspoon of kirsch)
• On the bottom layer of cake, layer cream, custard, fruit, more cream, and finally the top layer of cake.
• Coat cake with cream.
• Then, use a piping bag to create 3mm lines of custard on the outside of the cake as shown.
• Finally, coat with chocolate cream to finish the cake.
• When you cut it, it looks like this.
• This is one made with chocolate cake..