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Savannah Cream Cake

Savannah Cream Cake recipe image
This elegant Savannah Cream Cake is a show-stopping dessert that balances richness with airy lightness. The base consists of delicate, homemade Angel Food cake squares folded into a luxurious custard made with egg yolks, dry sherry, and vanilla. This mixture is then gently combined with freshly whipped heavy cream, creating a texture that is both substantial and melt-in-your-mouth. Served alongside a vibrant, seedless strawberry-raspberry coulis, the tart berry sauce cuts through the sweetness of the cream perfectly. It’s an impressive yet approachable dessert for summer gatherings, anniversaries, or whenever you want to serve something truly special without turning on the oven for the final assembly.
Courses:
Difficulty: Advanced
Description
This elegant Savannah Cream Cake is a show-stopping dessert that balances richness with airy lightness. The base consists of delicate, homemade Angel Food cake squares folded into a luxurious custard made with egg yolks, dry sherry, and vanilla. This mixture is then gently combined with freshly whipped heavy cream, creating a texture that is both substantial and melt-in-your-mouth. Served alongside a vibrant, seedless strawberry-raspberry coulis, the tart berry sauce cuts through the sweetness of the cream perfectly. It’s an impressive yet approachable dessert for summer gatherings, anniversaries, or whenever you want to serve something truly special without turning on the oven for the final assembly.
Ingredients
  • 1 envelope (1/4 ounce) unflavoured gelatine
  • 5 extra-large egg yolks
  • 1 cup sugar
  • 1/2 cup dry sherry
  • 2 3/4 cups heavy cream, chilled
  • 1 tablespoon vanilla extract
  • Angel Food Cake, cut into 1 inch squares
  • 1 cup fresh strawberries, sliced
  • 1 1/2 cups fresh raspberries
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup plus 2 tablespoons cake flour
  • 1/4 teaspoon nutmeg, preferably freshly grated
  • 12 extra-large egg whites
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
Directions
  1. 1
    Preheat the oven to 375°F. For the Angel Food Cake, sift together the cake flour, nutmeg, and 1/2 cup of the sugar.
  2. 2
    In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft peaks form.
  3. 3
    Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks form. Beat in 1 teaspoon vanilla extract and gently fold in the flour mixture.
  4. 4
    Turn the batter into an ungreased 10-inch tube pan and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool completely.
  5. 5
    Once cooled, cut the Angel Food Cake into 1-inch squares.
  6. 6
    In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften for 5 minutes.
  7. 7
    In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water.
  8. 8
    Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil.
  9. 9
    Strain the custard into a large bowl and whisk in the softened gelatin until dissolved. Set aside.
  10. 10
    Set the bowl containing the custard and gelatin into a large bowl of ice and water. Whisk gently until the custard is cold and beginning to set, about 3 to 4 minutes.
  11. 11
    In a large bowl, whip 2 cups of the chilled heavy cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.
  12. 12
    Remove the custard from the ice bath and fold in the reserved whipped cream.
  13. 13
    Fold the Angel Food Cake squares into the custard cream until they are completely coated.
  14. 14
    Spoon this mixture into a buttered 10-inch tube pan. Cover and refrigerate until set, 1 to 2 hours.
  15. 15
    Meanwhile, in a food processor, combine the strawberries, 1 cup of the raspberries, the remaining 1/4 cup sugar, and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled.
  16. 16
    Beat the remaining 3/4 cup cream until moderately stiff.
  17. 17
    To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the remaining whipped cream.
  18. 18
    Garnish the cake with the remaining 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.
Note

Storage: Store the assembled cake covered in the refrigerator for up to 2 days. The cake is best served chilled.

Substitutions: If you prefer a non-alcoholic version, substitute the dry sherry with an equal amount of grape juice or additional water with a splash of lemon juice.

Tip: For the smoothest coulis, always strain the berry mixture through a fine-mesh sieve to remove seeds.

Variations: You can use store-bought Angel Food cake to save time, but homemade yields a lighter texture.

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Read it online: https://www.chefs-mate.com/recipe/savannah-cream-cake/