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Frostings for anyek food came1/4/2024 ![]() ![]() Place all ingredients into bowls as directed. The smaller the pieces, the more they’ll melt into the mousse, so aim for about 1” pieces.ģ. There’s no right or wrong way to do this, so don’t feel like you have to have perfectly even pieces. Tear up the cake into a baking or casserole dish. You’ll only need half of it, so consider using the other half in a trifle or just to eat with some berries and cream!Ģ. This was not the kind of dessert I grew up eating. I couldn’t believe my mom had this recipe that so delicately tempered eggs to create a delicious, rich, fluffy mousse. After quite a bit of research, I figured out that it’s basically mousse poured over torn up angel food cake in a baking dish. It sounded like some sort of dessert casserole or a cross between mousse and bread pudding. As I already knew, there are about a thousand ways to make chocolate mousse alone, not to mention the multitude of other mousse flavors you can create. I looked at how other classic mousses are made. So, I did what any good recipe creator would do: I Googled similar recipes. It had very general amounts and what she thought were the directions, but with several caveats and “I think we did _” statements thrown in. She sent me what she could recall of a recipe she used to make with her friend in high school. My favorite: enough to make it (do just about anything that’s vague and confusing). I wasn’t sure it would turn into anything…real.īut family recipes are like that. It was a very loose, up-for-interpretation recipe. At first, I thought it was crazy and also didn’t sound like an actual recipe. Preheat oven to 350F, or 340F for Convection.Years ago, my mom sent me an old recipe of hers that she never wrote down and asked me to help her fill in the gaps so she could make it again. In a stand mixer, whip egg whites at medium-high, until foamy. Continue to whip until the whites have soft peaks. Slowly add the sugar and continue to whip until whites are glossy and have stiff peaks. This means that if you pull out the whipping tool, or insert a knife, the peak of meringue that comes with it will be stiff and pointy, and will remain that way no matter which direction you turn it. In a bowl, sift together the flour, and 3/4 cup of the sugar, set aside.
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