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Red, White and Brulee…

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Mixed Berry Angel Food Cake Brulee is a light dessert made with Angel Food Cake, berries, and a sour cream topping…all bruleed.

I would love to report that I am healthy but that would be a downright lie.

I continue to suffer.

Lucky me.

I am hoping that it will be gone by my birthday(about a week and a half)…surely that is not asking that much of my body.

Even though I was sick, I ended up going to a cooking class last week.

It was already paid for and it was by one of my favorite cookbook authors, Greg Atkinson.

We had a lovely menu of mango and avocado salad, slow cooked halibut with spring veggies, and a strawberry brulee.


Knowing that this week’s Tuesdays With Dorie recipe was a Mixed Berry Cobbler(chosen by Beth of Our Sweet Life) I had planned on making a cobbler bottom.

And filling it with mixed berries and then doing the whipped cream/sour cream mixture on top.

But then I got to thinking that the cobbler bottom would be too heavy for this dessert.

So I went in a whole new direction, angel food cake.

By doing that the recipe still remained refreshing, like what I had at the cooking class.

If you are going to make this I beg you not to use low fat or fat free sour cream.

I mean, the angel food cake is practically nothing as are the berries, so you can stand to have some extra calories in the topping!

You can make this with whatever fruit you want.

I make this dessert almost weekly during the spring and summer time.

To see the real deal(meaning the actual cobbler), head on over to the Tuesday’s With Dorie website.

It’s a great day to buy my cookbook.

Want More Angel Food Cake Recipes?

Cake Batter Angel Food Cake

Ruby Red Grapefruit Glazed Angel Food Cake

Key Lime Angel Dessert

Cherry Cheesecake Angel Dessert

Key Lime Angel Food Cake

Mixed Berry Angel Food Cake Brulee

Mixed Berry Angel Food Cake Brulee

Ingredients

  • What you Need:
  • Angel Food Cupcakes
  • Mixed Berry Filling
  • Cream Topping
  • For Angel Food Cupcakes:
  • 1 1/3 cups egg whites (approximately 10 large eggs)
  • 1 1/3 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar, put through sifter twice
  • 1 teaspoon vanilla
  • 1 cup cake flour, sifted before measuring
  • For the Fruit Filling:
  • 1 pint strawberries, hulled and split
  • ½ pint blueberries, washed and dried
  • ½ pint raspberries, washed and dried
  • 1 TBSP lemon juice
  • 2 TBSP granulated sugar
  • For the Topping:
  • ½ cup heavy whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ½ cup natural sour cream(I like Nancy’s Organic)
  • ¼ cup granulated sugar, for sprinkling on top

Instructions

  1. For the Angel Food Cupcakes:
  2. Beat egg whites; add cream of tartar and salt when eggs are frothy.
  3. Continue beating until egg whites stand in peaks.
  4. Gradually beat in 1 cup of granulated sugar.
  5. Fold in vanilla.
  6. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
  7. Fold flour mixture gently into batter until well incorporated.Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full.
  8. Bake(at 350F) for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack.
  9. Remove cupcakes to a rack to cool completely.
  10. Cut the top off of the angel food cupcakes(go ahead and just eat that yourself  ).
  11. Take the bottom of the cupcake and horizontally cut it in two so that you can fit it into a ramekin.
  12. Place angel food cake piece at the bottom of a 4-ounce ovenproof ramekin.
  13. For the Fruit Filling:
  14. In a small bowl combine the berries, lemon juice and granulated sugar.
  15. Distribute the mixture evenly among the ramekins over the angel food cake.
  16. For the Topping:
  17. In a separate bowl, whip the cream until it is stiff.
  18. Stir in the powdered sugar, the lemon juice and the vanilla extract.
  19. Gently fold in the sour cream.
  20. Distribute the cream mixture evenly over the berries and with the straight side of a rubber spatula or a butter knife, flatten the cream on top of the berries.Light a small butane or propane torch.
  21. Working with one dish at a time, sprinkle about 2 tsp of sugar over the top of the whipped cream mixture and run the flame of the lit torch over the sugar until it bubbles up and turns brown.
  22. The sugar will form a thin layer of brown caramel over the surface of the cream.
  23. Serve at once.

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Comments

  1. I don’t know why, but I can never see the pictures on your page, or only very rarely. When I do they are lovely and delicious looking and I am sure today’s is no exception. The concept of an Angel food Cake brulee with mixed berries sounds wonderful to me!

    Reply

  5. I do hope you get better soon. The fact that you still made it to cooking class shows your passion. I love the colors of this dessert and also your advice on not using low fat cream. LOL!

    Reply

  8. I love red, white, and blue treats. The 4th of July is my favorite holiday. Your little cakes look amazing. Hope you feel better soon.

    Reply

  9. Love the title of this post!
    Sorry to hear you are still sick, though. You’re lucky it doesn’t affect your creative spirit too badly.

    I have a feeling our birthdays could be the same (at any rate they are very close to one another). Mine is soon, too. I’m the 7th.

    Reply

  10. Cake, fruit and cream, that’s all I need in this life. Glad to hear that you’re feeling at least a bit better and it’s obvious that you’re self medicating in style! 😉

    Reply

  13. PLEEEASE feel better soon, Peabody!!

    Oh man, that brulee is breathtaking – gorgeous!!

    Thank you so much for your heartwarming comment on my blog, regarding Kiwi – it meant a lot to me.

    Reply

  19. Angelfood cake with berries look fabulous, and don’t worry I wouldn’t dream of using low fat:)
    I also love those crumb cakes and the cherry jam bars. Very enticing…

    Reply

  20. I love this season of fruitful strawberries and other berries. I am not a huge fan of angel food cake, BUT yours looks divine my dear. I think you have persuaded me otherwise.

    Reply

  23. This sounds like a wonderful combination. It’s the perfect light, summery dessert. I hope you get to feeling better soon!

    Reply

  25. Peabody I love the angle food cake idea and the red white and blue for the fourth! Have to go with this one in someway!
    Beautiful.
    Hope you feel better soon. I woke up with a sore throat this morning and now have that dragged out fever skin feeling. Great how your body can just tell you ‘no way.’

    Reply

  27. I wandered to your site from a link on another food blog , and what a pleasant surprise! This angel food creme brulee looks lovely. I vowed never to eat creme brulee again after I ate the most perfect one in Paris and knew I’d never find one that good again. But your photos have me salivating and wanting to give it a try!

    Reply

  28. Too good! A wonderful dessert!

    Last Saturday, my friend married and as dessert we had the most delicious Crème Brûlée I had ever tasted: Absinthe Crème Brûlée!

    Cheers,

    Rosa

    Reply

  30. I think you are on the track of feeling better with such lovely berries and yummy cupcakes. After 10 years here, I still say the flag colors the way they are dipslayed on the French one, blue, white, red…can’t help it!!

    Reply

  43. How Beautiful! I am definitely going to have to figure out how to attend cooking classes in Seattle! I feel like all I do is work and it would be so refreshing to just go and do something that I really enjoy. See, your my inspiration. Your idea for the angel food cake, fruit filling, and the topping (Yum!) is brilliant. You know, the colors are perfect for the 4th of July too. . .=)

    Reply

  45. I like your thinking: the ying w. the angel food and berries and the yang w. the full fat sour cream topping…a perfect balance! Beautiful results!

    Reply

  47. You rebel! Always breaking the rules 😉 I like this much better anyway. It’s beautiful and I know it’s delicious too. Get better. I thought this was your year, right? GET BETTER!! xxoo

    Reply

  49. I hope you feel better soon! But, even when you are under the weather, you still make something that is a work of art.

    I don’t understand non-fat or low fat sour cream.

    Reply

  51. What a pretty and festive dessert :). You can’t go wrong with a cake that includes berries in the recipe :D. That cooking class sounds like it was a lot of fun…just hope you get to feeling better soon. I especially hate those coughs that last for weeks!

    Reply

  52. Hope you feel better soon, Peabody. Berries are supposed to have lots of vitamin C, which should help, right? The brule’ with berries and sour cream is yummy!

    Reply

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