Baby Vanilla Bean Cake

Created By: Taste of Home
Difficutly: very easy
Time: 1 Hour 30 Min
Portion: 10 servings
Ingredients:
FLOWERS:

  • 1 teaspoon meringue powder
  • 1 tablespoon water
  • Edible flowers of your choice
  • 1/2 cup superfine sugar
  • CAKE:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 1 vanilla bean
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • PASTRY CREAM:
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 vanilla bean
  • 2 egg yolks, beaten
  • 1 tablespoon butter
  • FROSTING & ASSEMBLY:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cardboard cake circle (5 inches)
  • 4 wooden dowels (2 inches x 1/4 inch
  • Directions:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry.
  • For cake: In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  • For pastry cream: In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
  • Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled.
  • To frost and assemble: For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  • Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake.
  • Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired. Yield: 10 servings.
  • Notes:
    http://www.tasteofhome.com/Recipes/Baby-Vanilla-Bean-Cake  

    Leave a Reply