Today we are going to be
making the fluffiest vanilla cream cakes ever.
They are very easy to
make once you get to know the procedure, and if you use the right tools and technics
in this recipe you can’t go wrong. If you want them to be really fluffy and not
runny you really need to measure the ingredients in this recipe, very exact.
Nutrition facts and health meter for vanilla cream cakes
If we check the health
meter for this recipe, You can see the cakes are, well, quite high in
everything, compared to your recommended daily intake, but mostly they are
quite high in cholesterol and sugar. If you eat only one you will get more than
half of your daily cholesterol needs and almost 65% of your recommended daily
sugar intake. We could say they are more on the unhealthy side than healthy
right, but they are so good I promise.
Nutrition facts and health meter for male
Nutrition facts and health meter for male
Video recipe vanilla cream cakes
Servings: This recipe will make 15 vanilla cream cakes and to
make them you will need following ingredients,
Ingredients:
17,6 oz. puff pastry
9 large eggs divided
into egg yolks and egg whites
10,5 oz. (1.5 cups)
sugar for the egg yolk mixture
3,5 oz (0,5 cup) of
sugar for the egg white mixture
1 tbsp of rum
54 fl oz of milk and save
1 cup of milk for the egg yolk mixture
2 bags vanilla sugar or
if you don’t have it just use 1 to 2 tsp of vanilla extract
6,35 oz. all-purpose
flour (use the driest flour you have)
For the topping you will
need:
2 cups of heavy whipping
cream
2 tsp sugar
And for the serving:
1 tbsp of powdered sugar
First thing you need to
do is to roll and bake the puff pastry. Roll it into 2 equal squares. The size
should be just a bit bigger than your baking dish because it will shrink in the
baking process.
Than take a fork and
poke the dough here and there. Bake it for about 10 minutes or until golden
brown. Cool the first sheet of dough completely and leave the second one in the
baking dish. You don’t need to cool it because we are going to pour hot mixture
over it.
For the egg mixture…
Divide the eggs, leaving
the egg whites in the larger bowl.
Egg white mixture:
Mix the egg whites
firmly. When you see sort of peaks forming, ad slowly the sugar. Mix for
another minute or until sugar gets nicely incorporated. Egg white mixture should
to be as you can see very firm.
For the egg yolk
mixture, first boil the milk. Then add into a separate flour, vanilla, egg
yolks, sugar, rum, and about one cup of cold milk which you previously took
from the whole quantity. Mix everything together until you get nice and creamy
mixture.
When the milk is boiling
slowly add the mixture into milk and mix constantly. Cook it for about 5 minutes
and be careful not to burn it as it can burn very fast.
Mixing together:
Ok now the crucial and
most important part in this recipe. Take the boiling mixture and slowly pour it
into egg whites. Use a big whisk and immediately start mixing. You need to be
quite fast here and combine the mixtures very good because If you get this part
wrong you just won’t get the fluffiness out of cakes. Instead you will get a
runny sort of pudding like mixture – and you don’t want that.
When the two mixtures
are combined mix for another few seconds and then immediately pour everything onto
baked puff pastry in your baking dish. Arrange the mixture a bit and leave it
to cool completely for a few hours (best is over night).
Next thing you need to
do is to whip the cream in which you added 2 tsp of sugar. Cream also needs to
be whipped firmly.
When the cream cake mixture
is cold enough take it out of the fridge. Then add your whipped cream on to the
cream cake mixture. Arrange it through baking dish in order to get nicely square
shaped cakes when you cut them.
Finish:
Take the remaining puff
pastry and cut it into 15 equal squares. Arrange the squares on top cream and
sprinkle 1 tbsp of powdered sugar on top of the cakes.
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