I just back home after 2 week of vacation and feel that I have to bake the next cake. I found have at home everything I need for this delicious cake even I have already prepared ahead Dulce de Leche and basic sugar syrup.
So I quickly fill up the fridge with fresh eggs and started.
I didn't have mini angel-food cake pans, so I used my regular bottom detached pan for Angel food, which I really love.
I just have a little doubts about to skip a greasing step. Rose writes do not grease non-stick angel food pan, but my pan is a regular one. From other hand I remember that in angel food baking it is necessary not grease the pan, because it is one of the leavening factors. Here we use a baking powder in recipe. I decided to follow resipe and at the end I have a little problem to invert my cake immediately on the rack. It was sticked to a bottom. So I run small spatula around edges of pan to loosen cake and after that invert cake on the rack. When the cake was cool completely I applyied syrup and keep it for the next day. It was seem like there to much syrup for the cake and I afraid that I will found the cake shapeless for the next day, but ...
This is how it looks on the day after with syrup
Last stage - to whip the cream was completed 20 minutes before my guests come into the house.
I enlarged recipe of whipped cream by 150% especially for whipped cream lovers, but I have not enough time to finish the cake with splashes of bittersweet chocolate.
It is so light, just delicious.
I'll definitely bake this cake again. The cream just melt in your mouth and syrup gives the cake a real coffee flavor.