layered vanilla cake

It’s snowing! been waiting for snow since March when the last of it melted. SNOW IS AWESOME and distracting. This time of year is overwhelming. so much to enjoy ^_^

speaking of which, I have been distracted lately, tried to busy myself with a bunch of things. I’m too ashamed to reveal the last book i’m reading, but it’s been keeping me very… involved ­čśÇ

I have pics of various desserts piling up and would like to share them before they get too old and i too lazy.

I’ll start with something easy.

This particular cake is made of ┬ásponge cake,┬ávanilla filling, caramel sauce and swiss meringue┬ábuttercream. It’s a tiny one, for two ­čÖé

Ingredients (15 cm wide)

Sponge cake

– 4 eggs

– 100 g sugar

– 80 g flour

– 1 teaspoon baking powder

– salt

– 1 teaspoon lemon juice

– vanilla extract

Caramel sauce

– 100 g sugar

– 32 g butter (i used 82% fat )

– 100 ml heavy cream (35% fat)

caramel stepsies

Vanilla cream (pastry cream+mascarpone cheese+whipped cream)

– 1 egg yolk

– 100 g sugar (20 g caste sugar for the pastry cream+80 g powdered sugar for the whipped cream)

– 2 teaspoons of flour (about 5 g)

– 80 ml milk

– 100 g mascarpone cheese

– 100 ml whipped cream

Swiss meringue buttercream

– 1 egg white

– 40 g sugar

– 65 g butter (i used 82% fat)

– pinch of salt

Directions

for the sponge cake, Set the oven at 170 degrees C.

1. Separate the eggs, reserve the yolks for later

2. Start mixing the egg whites, salt and few drops of lemon juice, till they become foamy, then gradually add sugar and mix for another 8-10 minutes till stiff peaks form.

3. Mix the yolks with some vanilla extract and a spoon of water, pour over the egg whites.

4. Baking powder+lemon juice add  to egg whites

5. Fold all of them carefully and start adding the flour making sure you don’t deflate the whites too much. Once all ingredients are incorporated, pour the batter in the baking pan lined with parchment paper and bake for about 30 minutes.

In the meantime, move over to the caramel sauce and pastry cream

Caramel sauce┬áis easy. Caramelize the sugar in a pan, over low heat, careful not to burn it. Let it become amber. Add the butter and mix well. Once incorporated, add the heavy cream and remove from heat stirring continuously, the whole thing will cook from the residual heat trapped in the sugar. You’ll see the sauce thicken once it cools down.

Pastry cream  is also easy. Mix egg yolk+20 g sugar+flour till foamy while the milk comes to a boil. Pour the milk slowly over the egg yolk mixture and mix well, then set back on the stove stirring continuously to avoid lumps. Once it starts boiling, boil for about 3 minutes to thicken up completely, cover with plastic film to avoid skin formation, let cool.

Whip the cream till soft peaks form (incorporate the powdered sugar halfway through) i think i whipped mine a ┬ábit more, it didn’t curdle, it was just fine, but it was cool from the fridge.

Once the pastry cream is cooled, fold in the mascarpone cheese (room temperature), and then slowly fold in the whipped cream.

Swiss meringue buttercream

1. Egg white +sugar over bain marie on low heat for about 3-4 minutes till the sugar dissolves

2. Remove from heat and mix for about 10 minutes till they foam up and become glossy and stiff peaks form, they meringue should be cool by now.

3. Gradually add the room temperature butter, one piece at a time.

Use right away, or keep at room temperature till ready to use if that’s in the next hour or so.

I left mine in the fridge for about half an hour, completely forgetting the butter will firm up, and make it impossible to work with.

Assembling

1. Slice the cake in three equal layers

2. Soak the first layer if you like, i used a some syrup made of caramelized sugar, vanilla extract and water.  Add a third of the filling and spread evenly then pour some caramel sauce over the cream and top with the next cake layer. Repeat with the third one.

3. Use the last third of the filling to cover the whole cake with. You could make more swiss meringue buttercream for this part, it’s up to you.

4. I used a star tip for the “decorations.” I kinda had soemthign else in mind, but i used the tip for the first time so anyway. it turned out… decent.

layered vanilla cake 1

Acest tort este alcatuit din blat simplu, crema de vanilie cu mascarpone si frisca, ┬ásos caramel si crema de unt cu bezea elvetiana. ┬áUn tort mic pentru doi ­čÖé

Ingrediente

pentru blat

– 4 oua

– 100 g de zah─âr

– 80 g f─âin─â

– 1 lingurita praf de copt

– sare

– 1 lingurita de suc de lamaie

– extract de vanilie

Sos caramel

– 100 g de zah─âr

– 32 g unt (eu am folosit cu 82% gr─âsime)

– 100 ml smantana neindulcita pentru frisca (35% gr─âsime)

Crema de vanilie (crem─â de patiserie + branza mascarpone+ frisca)

– 1 galbenus de ou

– 100 g de zah─âr (20 g zah─âr cristalizat pentru crema de patiserie + 80 g de zah─âr pudr─â pentru frisca)

– 2 lingurite de faina (aproximativ 5 g)

– 80 ml de lapte

– 100 g branza mascarpone

– 100 ml frisca

Crema de unt cu bezea elvetiana

– 1 albus de ou

– 40 g de zah─âr

– 65 g unt (eu am folosit cu 82% gr─âsime)

– v├órf de cu╚Ťit de sare

Preparare

pentru blat, Seta╚Ťi cuptorul la 170 de grade C.

1. Separa╚Ťi ou─âle, puneti galbenusurile deoparte
2. Amestecati albușurile de ou cu putina sare si cateva picaturi de suc de lamaie, pana devin spumoase, apoi adaugati treptat zaharul si amestecati inca 8-10 minute pana stau batz.

3. Amestecati galbenusurile cu putina esenta de vanilie și o lingură de apă, apoi turnati peste albușurile de ou.

4. Praf de copt + suc de lamaie se amesteca si se adaugă la albușuri

5. Amestecati toate acestea cu aten╚Ťie ╚Öi ├«ncepeti s─â ad─âuga╚Ťi f─âina in ploaie amestecand incet. Dup─â ce toate ingredientele sunt ├«ncorporate, se toarn─â aluatul ├«n tava de copt c─âptu╚Öita cu h├órtie pergament ╚Öi se coace timp de aproximativ 30 de minute.

Între timp, se poate prepara sosul caramel, crema de vanilie si frisca.

caramel sauce

Sosul de caramel este u╚Öor. Se caramelizeaza zah─ârul ├«ntr-o tigaie, la foc mic, ave╚Ťi grij─â s─â nu se ard─â. Se lasa pana devine aramiu (lol, ARAMIU!!!) sau de culoarea chihlimbarului :)). Se adauga untul si se amesteca bine. Odat─â ├«ncorporat, ad─âuga╚Ťi frisca lichida si stingeti focul amestecand pana la uniformizarea sosului. O sa mai bolboroseasca putin de la caldura reziduala din zahar. Ve╚Ťi vedea cum se ingroasa dupa ce se raceste.

Crema de patiserie este de asemenea ușor de facut. Gălbenușul+ 20 g de zahăr + faina se amesteca pana devin spuma in timp ce laptele ajunge la punctul de fierbere apoi se toarnă încet peste amestecul de ou se amestecă bine. Se pune iar pe foc amestecand continuu pentru a preveni formarea cocoloaselor. Dupa ce da in clocot se mai tine 3 minute apoi se stinge focul, se acopera cu folie de plastic si se lasa la rece.

Frisca (tre sa fie foarte rece) se bate pana se formeaza varfuri moi, undeva la jumatatea timpului de amsetecare se adauga si zaharul pudra.

Odată ce crema de patiserie s-a racit, se adauga brânză mascarpone (temperatura camerei), și apoi si frisca.

Crema de unt cu bezea elvetiana

1. Albusul + zahăr se amesteca peste bain marie la foc mic timp de aproximativ 3-4 minute până se dizolvă zahărul
2. Se ia de pe foc si se mixeaza timp de aproximativ 10 minute pana se raceste si devine o spuma lucioasa.

3. Se adaug─â treptat untul la temperatura camerei, cate o bucatica amestecand bine dupa fiecare bucata.

Se utilizeaza cat mai curand dupa ce este facuta sau pastrata la temperatura camerei daca urmeaza s-o folositi in urmatoarea ora or so, altfel daca o lasati la frigider se intareste si devine imposibil de manevrat.

Eu am tinut vasul cu crema intr-un bol cu apa calda dupa ce am lasat-o din greseala in frigider juma de ora.

Asamblare

1. Se feliaza blatul în trei straturi egale

2. Se ├«nsiropeaza primul strat, dac─â dori╚Ťi, eu am folosit un sirop din zahar caramelizat stins cu apa si esenta de vanilie. Ad─âuga╚Ťi o treime din umplutura ╚Öi distribuiti uniform apoi se turnati sos caramel din belsug acoperind cu urmatoarea felie de blat. ┬áRepetati cu inca o treime din umplutura si sos de caramel.

3. Utiliza╚Ťi ultima treime a cremei pentru a acoperi tortul ├«n intregime. Se poate face mai multa crema de unt cu bezea elvetiana pentru a imbraca tortul, este optiunea dumneavoastra.

4. Eu am folosit un varf in forma de stea, aveam alt model in minte, dar folosindu-l pentru prima data, n-am prea stiut la ce sa ma astept. A iesit decent oricum.

layered vanilla cake closeup

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