What I love about making pastry is mastering raw materials and perfectly balancing them in a recipe. I recently tested a Vanilla cake for beginners, and trust me, there is nothing complicated in this recipe. I can guarantee you that your family and friends who like Vanilla will fall in love with your cake. All you need to do is follow this simple recipe. Enjoy it!
RECIPE
Vanilla cake :
130g almond powder
40g brown sugar (1)
30g egg whites (1)
52g yolks
1.5 vanilla pods
30g liquid cream
10g caster sugar
1g salt
105g soft butter
52g flour
3g baking powder
135g egg whites (2)
10g brown sugar (2)
20g hazelnuts or walnut
icing sugar
Custard cream :
3 egg yolks
15g corn starch
10g flour
20g sugar
300g milk
20g cold butter
½ vanilla pod
DIRECTIONS
Cream :
- Boil the milk in a saucepan with scraped vanilla pods beforehand. Cover the pan with a plastic film, so the aromas will condense in the milk.
- Meanwhile, in a large bowl: mix the egg yolks with the sugar.
- Add the cornstarch with the flour and continue to mix. The whole mixture should be a homogeneous batter.
- When the milk boils, pour the first half into the mixture (egg + sugar + corn starch + flour). Whisk it so that the mixture is homogeneous.
- Pour in the remaining milk. Everything will become completely liquid.
- Transfer everything into the saucepan and cook over low heat until the mixture thickens. Be careful not to stop mixing with a whisk, otherwise, the cream may be grainy.
- Once the cream thickens, let the pan heat (while stirring) for 2 minutes to ensure that the flour cooks completely.
- Off the heat, add the very cold butter all at once, and stir until it is completely melted and incorporated.
- Pour the cream into a bowl and cover the cream with plastic wrap on contact.
- Keep the cream in the fridge until ready to use.
Cake :
- Melt the butter in the microwave or a bain-marie. Meanwhile, cut the vanilla pods and scrape them to extract the seeds.
- Mix the melted butter with the vanilla seeds.
- In a mixing bowl, pour the almond powder with the brown sugar (1), baking powder, salt, sugar, and flour. Mix everything so that the powders are homogeneous.
- While mixing with an electric whisk, add the egg white (1), then the egg yolks, and finally the liquid cream.
- Once the mixture forms a homogeneous paste, pour the lukewarm vanilla melted butter while continuing to mix.
- Once the paste is homogeneous, put the batter aside.
- In a bowl, beat the egg whites (2) with the brown sugar (2) until the mixture is frothy but not too firm.
- Pour the first third into the previously mixed batter. Whisk it all together to make a pre-mix.
- Add the rest of the egg whites and mix gently, so that the eggs don't fall back.
- Pour everything into a mold previously buttered and floured.
- Crush walnuts and/or hazelnuts and sprinkle them over the cake.
- Bake your cake at 150°C for about 30 minutes (if your cake is 3 to 4 cm thick). Depending on the thickness of your cake, you will have to bake it for a longer or shorter time.
Finishes:
- Let the cake cool down on a baking rack.
- Use an apple corer to make a hole through the cake. The hole will be used to fill our cake.
- Use a piping bag with a filling tip to fill the cake with cream on both sides.
- Sprinkle the cake with icing sugar.
What you should end up with :
A cake that is not too sweet but full of vanilla flavor.
A very soft and moist cake.
A balance between the softness of the cake, crunchiness of the roasted nuts, and creaminess of the custard.
Now that you know the complete method to make this delicious Vanilla cake, please tag me on Instagram to show me your creations (@theparisbest_baking). I would be so glad to give you my feedback and repost your post!
I hope you enjoyed this recipe!
See you soon on The Paris-Best
Lea from The Paris-Best
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