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
1 vanilla pod seeds
10 g of baking powder
For the cream:
6 large whites
300g granulated sugar
half a vanilla pod
colored edible sprinkles
STEP BY STEP RECIPE
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.
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.
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.
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.
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.
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.
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.