The Most Divine Dessert Ever!

Are you ready for this?  Look! How! Beautiful!

Let's start with the blackberries and sweet cream.  This sweet cream recipe is pretty basic and can be found all over the internet.  I followed the recipe on Pioneer Woman's website.  But, I think all the recipes are basically the same.  It's really not that hard, but it does take time.  (But...it is SO worth it!) 

Here's what you'll need:

• 1 pint heavy whipping cream
• 1 cup sugar, divided
• 10 whole egg yolks (Save those egg whites...you'll need them in a minute! Put them in a bowl and just leave them on your counter while you finish your sweet cream.)
• 2 teaspoons good vanilla extract
• fresh berries

1. Combine cream with half the sugar in a medium saucepan and warm, but do not boil.
2. Whisk egg yolks in your mixer with the other half of the sugar. Add vanilla extract.
3. After whisking on medium for a minute, begin slowly pouring in the hot cream.  Pour it in very slowly and carefully along the side of your bowl so you don't cook your egg yolks with the warm cream.
3. After all cream is added, pour mixture into the top of a double boiler. Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
4. Watch the mixture and make sure it doesn't thicken too much. It took mine about 15 minutes or so to get to the right consistency. 
5. When it gets to the consistency that you want, put it directly in an ice bath to stop the cooking.  When it's cooled, cover it and stick it in your fridge until you're ready to serve. 


When you're ready to serve it, just spoon some cream over any berries you like.  I have tried it over blackberries, blueberries and strawberries and like it equally over anything! 

Now....what ever are you going to do with all those egg whites?  Don't! Throw! Them! Out! Make this Cake!

This was the first time I've ever made an angel food cake from scratch.  So much better! 

Here's what you'll need for this Divine Angel Food Cake:

• 1 1/2 cups egg white (For me, this was exactly what I had left over from my cream. You may need too add or take away a little.)
• 1 1/4 cup powdered sugar
• 1 cup flour
• 1 1/2 teaspoon cream of tartar
• 1 1/2 teaspoon good vanilla extract
• 1 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup sugar

You want your egg whites to be room temperature, so if you left them out while you made your cream, you're ready to go.

1. Sift flour and powdered sugar together three times and set aside.  This will make it very light and fluffy. 
2. Add cream of tartar, extracts and salt to your egg whites in your mixer with the whisk attachment.  Beat on high speed and gradually add sugar.  Beat until stiff peaks form.
3. Fold in flour mixture, a little at a time.
4. Gently spoon into an ungreased angel food cake pan.
5. Bake at 350 degrees for about 40 minutes, or until nice and golden and cake springs back to touch.
6. Immediately invert pan.  When cooled, remove from pan and serve.