Ingredients
For Cake
white eggs : 12
vanilla extract : 1 teaspoon
kosher salt : 1/2 teaspoon
tartar cream : 1 1/2 teaspoons
white sugar : 1 1/2 cups
cake flour : 1 cup
Cream
heavy cream : 2 cups
sugar : 1/2 cup
vanilla bean, separated, seeds peeled : 1/2
eggs : 4
Toping
fresh berries (blueberries, strawberries, blackberries, raspberries) : 3 cups
Step 1
Preheat oven to 325 ° F. Combine egg whites, vanilla and salt in a mixing bowl; using a wire whip attachment, strike at medium speed until soft peaks. Add tartar cream; blow at high speed until the hard peaks are shiny.
Step 2
Remove the bowl from the mixer. Using a soft spatula, repeat ¾ cup sugar sugar whisked scrambled eggs, ¼ cup at a time.
Step 3
In a separate bowl, whisk the cake flour and ¾ cup of sugar together; gradually re-mix the egg mixture. Gently rub into an uncut 10-inch pan.
Step 4
Bake for 45 minutes, or until the cake comes out when touched. Turn the pan quickly; cool 1½ hours. Loosen the edges around the cake with a knife that you will remove from the pan.
Step 5
Combine heavy cream, sugar, vanilla beans and seeds extracted from medium heat; heat until boiling. Remove from heat.
Step 6
Slowly whisk 1 cup of hot cream mixture into egg yolks, ¼ cup at a time. Gradually add the egg yolk mixture to the pan, stirring frequently. Stir over low heat with a wooden spoon until the custard thickens, about 5 minutes. Put the sauce in a bowl, cover and cool. (Custard can be made 1 day in advance.)
Step 7
1 Sift the powdered sugar freely over the top and sides of the angel food cake. Add the berries to the sugar and arrange over the cake. Feed: using a curved knife, cut the cake; top each slice of angel food cake with berries with 2 tablespoons cream.
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