Cake recipe adapted from: Rose’s heavenly cakes book by Rose Levy Beranbaum.
She loves me Cake – Vanilla bean cake
4 egg yolks
160 g Milk
1 tsp Vanilla bean paste or Extract
200 g Cake flour
200 g Superfine sugar
2 + 3/4 tsp baking powder
1/2 tsp Salt
115 g unsalted butter
1. Preheat oven to 325°F / 160°C . Grease and flour two round 5 x 3.5 inch / 12 x 9 cm cake pans.
2.In a medium bowl, whisk the yolks, 1/4 cup of the milk and the vanilla bean paste just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
5. Scrape the batter into the prepared pans and smooth the surfaces evenly.
6. Bake 30-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.
Vanilla Swiss Meringue Buttercream
(Recipe adapted from Linda Lomelino’s Blog)
100 g Egg whites (about 3 large egg whites. It is important to weight them)
200 g Butter, softened
150 g White sugar
1/2 tsp Vanilla bean paste or extract
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
40 g Dark Chocolate
20 g Butter
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.
I used Indulge with Mimi’s french macarons recipe to make my macarons.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, spread an evenly layer of buttercream around top, starting in the center of the cake. Repeat the process three times.
3. Spread buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator. Make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
5. Use the remaining buttercream to pipe on the top of the cake. I used Wilton 1M tip.
6. Put some Macarons and ddd some sprinkles around the cake.