Yet another Katie recipe, and Williams-Sonoma recipe that didn't fail. I adapted two recipes to create a beatuiful cake for the first of my sister-in-laws bridal showers over the weekend. While I had some issues with the filling spilling over everything went well (once I found a good recipe for buttercream frosting that is!) I knew that there would be one cake at the shower that would be chocolate glaore and then another dessert so I wanted to make sure there was something non-chocolate for the freaks like me that aren't huge fans. This cake was amazing - Vanilla Bean Cake with a creme brulee custard filling and a buttercream frosting.
** I tried my hardest on decorating the cake - this is the first cake I've actually decorated, normally I've just made a sheet cake and just frost the top! Please don't make fun of it!!**
Vanilla Bean Cake
Adapted from: Good Things Catered
Ingredients:
2 c. plus 2 Tbsp cake flour
1 c. milk, room temperature
6 large egg whites, room temperature
2 tsp almond extract (I did 1 tsp vanilla and 1 tsp almond)
1 large vanilla bean
1 3/4 c. granulated sugar
4 tsp baking powder
1 tsp salt
8 Tbsp unsalted butter, softened but still cool
4 Tbsp oil
Adapted from: Good Things Catered
Ingredients:
2 c. plus 2 Tbsp cake flour
1 c. milk, room temperature
6 large egg whites, room temperature
2 tsp almond extract (I did 1 tsp vanilla and 1 tsp almond)
1 large vanilla bean
1 3/4 c. granulated sugar
4 tsp baking powder
1 tsp salt
8 Tbsp unsalted butter, softened but still cool
4 Tbsp oil
1 1/2 recipe favorite buttercream
2/3 c. fresh cherry preserves (I used cream brulee custard instead)
Directions:
-Preheat oven to 350 degrees and prepare two 9in cake pans.
-In small bowl combine, milk, egg whites, almond extract, scraped insides of vanilla bean and set aside.
-In the bowl of a stand mixer, mix cake flour, sugar, baking powder and combine at low speed.
-On low, add butter pieces one at a time and then oil and mix until resembles moist crumbs
-Add milk mixture and beat at medium speed for two minutes until light and fluffy.
-Stop mixture, scrape down sides of bowls and beat again for about 30 more seconds.
-Divide batter evenly between both pans and place in the oven to bake until toothpick inserted into center of cake comes out clean.
-Remove from oven and let cool in pans for 5 minutes.
-Turn out onto wire racks and cool completely, about an hour.
-Slice cakes evenly into two layers each (my pans are too small, so I only have 3).
-On top of three layers, pipe buttercream 1/4 inch from the outside of cake to form a dam.
-Spread third of preserves inside dam of each of the three cake layers.
-Top rest of the 1/2 recipe buttercream.-Frost cake with full recipe buttercream.
OH MY GOODNESS!! Creme brulee is my very, very favorite dessert. This looks like the most amazingly delicious cake, in my opinion. How creative!!
ReplyDeleteIs this safe to eat in a cake if you're not cooking the custard for the cake filling?
ReplyDeleteElizabeth - I didn't notice your comment until today but I updated the filling page. I was a very inexperienced blogger when I originally posted this and made a huge mistake. Thank you so much for catching it.
ReplyDeleteHi there,
ReplyDeleteI was happen to run by your site when I searched "creme crulee cake" on yahoo, and oddly enough, your sight had my name on it! (My name is Telly btw). Just thought it was a nice coincidence. Anyways, i love creme brulee...i will def try to make this (with cooked eggs =P )