Wednesday, March 07, 2012

Vanilla Bean Cake

I baked this cake for my husband's birthday - it's his favorite. Unless you weigh 50 pounds, you probably would not want to make this cake every week; it's very rich. The original cake recipe is adapted from my grandma's "Superb White Cake" recipe but I replaced the 8 egg whites she used with 4 large eggs. I also added vanilla bean because I love love love the flavor! Grandma frosted her cake with coconut frosting but I changed that to a filling made from mascarpone cheese and white chocolate ganache for the outer frosting. Yes, it IS yummy-licious!!
Cake Ingredients:
1 cup butter (softened)
2 cups white sugar
1 tsp vanilla extract
1 vanilla bean (scraped)
4 eggs
3 cups unbleached all purpose white flour
4 tsp baking powder
1/4 tsp salt
1 cup milk
I used my stand mix to make this cake. Cream the butter and sugar. Add the vanilla extract, vanilla bean and 1egg at a time then mix. After all the eggs are added, mix the flour, baking powder and salt together. Start adding and alternate with milk until done. Preheat oven to 350F. I used parchment paper in 2- 9 inch round layer cake pans, and added 1/2 of the batter to each pan. Bake for 30 minutes or until the cake springs back when you push the top slightly. Don't overbake or your cake will be dry. Cool in pan for about 10 minutes then place on a cooling rack.
Mascarpone Filling:
1/2 cup mascarpone cheese
1/4 cup whipping cream
1 tsp white sugar
Mix together until smooth - I use a wooden spoon. Place one cake layer upside down on a cake (or dinner) plate. Spread filling over the top of the cake. Then place the 2nd layer over the top of filling. 
White Chocolate Ganache:
Heat 3/4 to 1 cup heavy whipping cream in a medium saucepan until it boils,you will have a thicker ganache if you use a little less cream than 1 cup. Scrape out 1/2 of a vanilla bean and stir into ganache. Remove from heat. Pour cream over 1 bag (12.5 oz) white chocolate chips (in a bowl) and stir until chips are melted. Make sure you use good quality chips (not the baking chips). Cool in the refrigerator for about 30 minutes until the glaze thickens slightly. I poke some small holes in the top with a toothpick and then drizzle ganache over the top of the cake, concentrating on the holes. Then I let the ganache cool for about another 10 minutes then pour the rest over the top (you can also frost the sides). I store my cake in the refrigerator because of the cheese filling. Just take it out when you're ready to eat, heat it for a few seconds in the microwave (about 50% power) if you want to warm it a little. Enjoy!
Love and peace.
~ Simply Tammi 

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