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Vanilla Chocolate Pastry Cream Cake - I stumbled this cake at one of the bakery shops. It looks so delicious, and I want to give this cake a try. There are layers of cakes with the pastry cream in between them. For a change, we’re not using the typical buttercream or heavy cream frosting. It turned out phenomenal and especially with the layer of meringue, it gives a chewy texture. Do give this cake a try to impress your guest with this wonderful pastry cream cake. Enjoy!
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Ingredients:
30x25cm pan
• Vanilla Cake
3 egg yolks
45g [3 tbsp] oil
45g [3 tbsp] milk
60g [½ cup] cake flour
1 tsp vanilla extract
3 egg whites
50g [¼ cup] caster sugar
• Chocolate Cake
3 egg yolks
45g [3 tbsp] oil
45g [3 tbsp] milk
40g [⅓ cup] cake flour
15g [2 tbsp] cocoa powder
1 tsp vanilla extract
3 egg whites
50g [¼ cup] caster sugar
• Walnut Meringue
3 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
50g [[⅓ cup + 2 tbsp] cake flour
100g [1 cup] walnut, chopped
• Pastry Cream
3 egg yolks
50g [¼ cup] caster sugar
55g [½ cup] plain flour
420g [1¾ cup] milk
60g [¼ cup] butter
syrup
[2 tbsp sugar + 3 tbsp hot water]
Instructions:
• Vanilla Cake
1. Preheat oven at 170°C/340°F.
2. Separate the eggs.
3. In the bowl of yolks, add sugar, oil, milk and vanilla. Mix will well combined.
4. Sift in the flour. Fold until combined.
5. In the bowl of egg whites. With an electric mixer, start mixing on low speed until frothy. Increase speed to high speed.
6. Add in the sugar in 3 batches. Continue mixing in high speed until stiff peaks formed.
7. Add the meringue in 3 batches. Fold in until combined, do not over mix.
8. Transfer the cake batter into the pan.
9. Bake in preheated oven at 170°C/340°F for 18-20 minutes.
10. Remove the cake from the pan and let it cool.
• Chocolate Cake
1. Preheat oven at 170°C/340°F.
2. Separate the eggs.
3. In the bowl of yolks, add sugar, oil, milk and vanilla. Mix will well combined.
4. Sift in the flour and cocoa powder. Fold until combined.
5. In the bowl of egg whites. With an electric mixer, start mixing on low speed until frothy. Increase speed to high speed.
6. Add in the sugar in 3 batches. Continue mixing in high speed until stiff peaks formed.
7. Add the meringue in 3 batches. Fold in until combined, do not over mix.
8. Transfer the cake batter into the pan.
9. Bake in preheated oven at 170°C/340°F for 18-20 minutes.
10. Remove the cake from the pan and let it cool.
• Walnut Meringue
1. Preheat oven at 170°C/340°F.
2. In the bowl of egg whites. With an electric mixer, start mixing on low speed until frothy. Increase speed to high speed.
3. Add in the sugar in 3 batches. Continue mixing in high speed until stiff peaks formed.
4. Sift in the flour. Add in the walnuts. Slowly fold in combined, do not over mix.
5. Transfer the cake batter into the pan.
6. Bake in preheated oven at 170°C/340°F for18- 20 minutes.
11. Remove the layer from the pan and let it cool.
• Pastry Cream
1. In a pot, add the egg yolks, sugar and flour. Give it a mix.
2. While you’re mixing, gradually pour in the milk. Stir while you add the milk.
3. Bring the mixture to a boil and simmer. Add in vanilla and butter. Continue mixing until well combined.
4. Transfer the cream into another down. Cover with cling film touching the cream, to prevent formation of skin.
5. Let it completely cool and refrigerate it for one hour or until it is cold.
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