It’s a tradition in my family to come together on the 25th of December for a big joint christmas dinner. And every year the dessert is what everybody is desperately craving for. If you are a sweet tooth like I am, you will love this little family secret I am going to share with you right now.

As promised this blog is about picturing the real life, which means that you will get the whole thing: full calories, full sugar content and full fat. If you are into low carb desserts, I suggest you to stop reading right now. If you think you can handle a sugar bomb and are willing to commit a sweet sin, please go on. 🙂

Let’s start with the ingredients:

You will need:

Cake base
5 big (open range) eggs (only the egg whites)
200 g (a little less than 1 cup) refined sugar
150 g (1 1/4 cups) powdered sugar
1/2 tea spoon baking powder
1 tea spoon cider or nut vinegar
1 tea spoon water
2 tea spoons vanilla sugar
a pinch of salt

Topping
1/2 liter (2 cups) of (natural) whipped cream
a pinch of rum flavor
1 pound of frozen raspberries
Chocolate sprinkles
Butter (to grease the pan)

Furthermore you will need the following cooking aids:

A cake pan (by experience a quiche dish actually works best)
An electric mixer (to whisk the egg whites)

Directions:

• Pre-heat oven
• whisk the egg whites until stiff
• add baking powder and a pinch of salt
• add sugar, vanilla sugar, water & vinegar and continue whisking until you get a creamy, thick structure
• grease the pan well (you might flour it too) and put the cream into it. Smooth it.
• Put into the (pre-heated) oven and bake for 1 hour at 150° Celsius (300° Fahrenheit)
• allow to cool off in the oven (you may prepare the base on the previous day)
• whisk the cream and add the rum flavor
• put the cream on the base until covered
• decorate the cake as you like. We usually use raspberries on the sides and put chocolate sprinkles in the center (Note: the raspberries should be defrosted and drained before putting them on the cake)
• ENJOY

If you have ever been to New Zealand or Australia you might have come across a similar dish called “Pavlova”. The basics of the recipe, the ingredients as well as the preparations are more or less the same. I tasted “Pavlova” in New Zealand and it reminded me very much of my family’s “Angel’s Pie”. But whether you call it “Pavlova” or “Angel’s Pie”, I really hope you enjoy this rich, creamy and devilishly good dessert!

♥ Lisa