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Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
Nacido de una armonía de ingredientes que no compiten, sino que bailan juntos, el pastel White Angel surge como un tranquilo ritual de ternura, donde las capas no sólo se apilan, sino que se escuchan unas a otras.
White Angel es un recuerdo en cada capa. Un bocado que no alimenta el estómago, sino el alma.
Level:
Sous Chef
Born from a harmony of ingredients that do not compete, but rather dance together, the White Angel cake emerges as a quiet ritual of tenderness, where the layers do not merely stack, they listen to one another.
White Angel is a memory in every layer. A bite that nourishes not the stomach, but the soul.
Traducido del inglés
Sol Damiani, Kim pho y8 más16 Comentarios-
Level:
Executive Chef
Qué maravilla!!! Este pastel desprende ternura 😋😋😋😋😋
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Level:
Sous Chef
@Beatriz Torija Te lleva a las nubes ☺️ Lo hice para mañana, pero no pudimos esperar 😂
Level:
Sous Chef
@Beatriz Torija Takes you to the clouds ☺️ I made it for tomorrow, but we couldn’t wait 😂
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
Lana, that looks absolutely delicious.
You really managed to convey a special feeling, and I love how you talk about the balance between the ingredients.
That said, is this dessert made with layers of sponge cake and some kind of cream filling? Could you tell us a bit more about the process or the main ingredients?
The photos are perfect too , it looks so soft and delicate.
Thanks for sharing it, your dessert looks like a little cloud! ☺️
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Level:
Sous Chef
@Sussan Estela Olaya ¡Muchas gracias, Sussan! Te agradezco mucho tu atento comentario.
Sí, este postre se elabora con capas, pero en lugar del bizcocho tradicional, se utilizan unas finas capas precocinadas conocidas como capas de bizcocho rozen, que son blanditas y absorben estupendamente el relleno tras el reposo.
El relleno de crema se elabora en dos partes principales:
En primer lugar, se prepara y enfría una base de pudin de vainilla cocida hecha con leche, azúcar, pudin de vainilla en polvo, maicena y chocolate blanco
A continuación, se mezcla con una mezcla batida de margarina, azúcar en polvo y leche en polvo para crear una textura rica y cremosa.
Por separado, la nata montada se hace con cobertura en polvo y agua carbonatada fría, con un toque de nata agria añadida al final para darle ligereza y un sutil toque picante.
El pastel se monta alternando las capas heladas con una generosa capa de relleno y nata montada, creando un postre de varias capas que se vuelve suave y se deshace en la boca tras una noche en el frigorífico.
Para terminar, se cubre con más nata montada para darle un aspecto de nube, ¡tal y como dijiste!
Gracias de nuevo, ¡es un placer compartir esta pequeña delicia no horneada!
Level:
Sous Chef
@Sussan Estela Olaya Thank you so much, Sussan! I truly appreciate your thoughtful comment.
Yes, this dessert is made with layers, but instead of traditional sponge cake, it uses pre-baked thin layers known as rozen cake layers, which are soft and absorb the filling beautifully after resting.
The cream filling is made in two main parts:
First, a cooked vanilla pudding base made from milk, sugar, vanilla pudding powder, cornstarch, and white chocolate (prepared and cooled.)
Then, this is blended with a whipped mixture of margarine, powdered sugar, and milk powder to create a rich and creamy texture.
Separately, whipped cream is made from powdered whipped topping and chilled carbonated water, with a touch of sour cream added at the end for lightness and a subtle tang.
The cake is assembled by alternating the rozen layers with a generous spread of the filling and whipped cream, creating a multi-layered dessert that becomes soft and melt-in-your-mouth after a night in the fridge.
To finish, it’s coated with more whipped topping for a cloud-like look and feel, just like you said!
Thank you again, it’s such a joy to share this little no-bake delight!
hace al añoTraducido del inglés
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Level:
Executive Chef
Hasta el nombre es inspirador. Ese pastel debe saber a gloria Lana!!❤️
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Level:
Sous Chef
@Maloles Muñoz Este es uno de los pasteles populares en mi país, y su nombre está justificado ☺️
Level:
Sous Chef
@Maloles Muñoz This is one of the popular cakes in my country, and its name is justified ☺️
1hace al añoTraducido del inglés
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Level:
Executive Chef
@lanamihajlovic Que maravilla !!
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@lanamihajlovic, qué bonito y apetitoso se vé!!
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Level:
Sous Chef
@Carolina Alvarez Santín Gracias mi querida Carolina ❤️
Level:
Sous Chef
@Carolina Alvarez Santín Thank you my dear Carolina ❤️
1hace al añoTraducido del inglés
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Level:
Executive Chef
Que manos para los pasteles, enhorabuena 👏 😉
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Level:
Sous Chef
@Mercedes Minaya Palacios thank you dear ❤️
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Level:
Scoolinary Team
This instantly reminded me of the Peruvian dessert “tres leches” — that same soft, milky richness that feels like a hug in every bite. I didn’t know this one, and it’s absolutely beautiful. The layers look so delicate, like they’re telling a quiet story. 😍
Do you happen to have a recipe of this dessert, @sussan_scoolinaryteam ?
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Level:
Scoolinary Team
@soldamiani It’s a bit different,basically a Peruvian version of tres leches (though this dessert and its variations also exist in other countries).
It’s a dessert based on a Genoise sponge cake that’s soaked in a three-milk mixture and topped with Swiss meringue and ground cinnamon. It has no filling inside.
Typically, the three-milk mixture should be 150% of the cake’s weight, for example:
Evaporated milk: 50%
Condensed milk: 50%
Heavy cream: 50%
Vanilla extract: to taste
Once the Genoise sponge is ready, small holes are poked in it with a toothpick. The milk mixture is gently warmed and poured over the cake until fully absorbed. It’s then chilled and topped with Swiss meringue and a dusting of cinnamon.
It’s delicious,super moist and flavorful, and if you let it rest overnight, it tastes even better. 😍
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Level:
Scoolinary Team
@lanamihajlovic1 Oh! I love that version too. It looks amazing. I definitely need to try making this three leches version! 😍
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Level:
Sous Chef
@Sol Damiani Uhhh Tres Leches is a very popular dessert here. Almost every restaurant in my town has it on the menu. We have a similar traditional dessert in Serbia… The same is made from sponge cake, topped with sweet milk (only one type), but no caramel. The name of that dessert is Koh. We often make it at home. However, this cake is not similar in taste to Tres Leches or Koh.
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