Vanilla cake


290 g flour + a little more for the molds

170g butter + a little more for the molds

250 ml of whole milk

3 large eggs

250g sugar

1 vanilla pod seeds

10 g of baking powder


For the cream:

6 large whites

300g granulated sugar

450g butter

half a vanilla pod

For decoration:

colored edible sprinkles


Step 1

For the dough, beat the softened butter and sugar with a mixer on medium speed until fluffy and white, 3 minutes. Reduce the speed and beat in the eggs, one at a time until smooth after adding each egg. Sprinkle in the vanilla seeds.

Step 2.

In a bowl, add the sifted flour, baking powder and salt in batches, alternating the dry mixture with the milk. Again, knead after each addition until smooth.

Step 3.

Grease the bottoms of 2 heatproof 14-16 cm round springforms with butter and sprinkle with flour. Shake off any excess flour. Do not grease the sides! Spread the dough out onto the molds. Bake in a preheated 180°C oven until fully cooked, 40-45 minutes. Leave to cool completely.

Step 4.

For the cream, in a heatproof bowl, beat the whites and sugar with a mixer on medium speed until puffy. Place the bowl in a water bath and heat the mixture, whisking constantly, for 2.5 to 3 minutes. It should become smooth and slightly thicken. It is better to measure the temperature of the mass with a thermometer, it should be 70-72 ° C.

Step 5.

Remove the bowl from the heat and gradually add the butter, cut into medium cubes. Whisk with a mixer until smooth. Add the vanilla and whisk slightly more.

Step 6

Each cake can be cut in half lengthwise or left unchanged. Assemble the cake by smearing all the bottom cakes with the cream. Leave 1/3 of the cream for the outer decoration. Spread on the sides and top. Place the cake in the refrigerator for 20-25 minutes.

Step 7.

Using a scraper or spatula, flatten the top and sides. Using a fork, texture the sides by cutting through the cream. Decorate some of the sides and top with sprinkles. Transfer the remaining cream to a pastry bag with a star nozzle and pipe it onto the cake. Place in the refrigerator until serving.


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