Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes
You can never have too many dessert recipes, so give Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes a try. Watching your figure? This lacto ovo vegetarian recipe has 556 calories, 11g of protein, and 31g of fat per serving. This recipe serves 15. For 89 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 10 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up puff pastry, all purpose flour, vanilla sugar, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 32%. Try Individual vanilla cakes with strawberries & cream, Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream, and Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream for similar recipes.
Servings: 15
Ingredients:
17.6 oz. = 500g puff pastry
9 Large eggs
10.58 oz = 300 g Sugar - for the egg yolk mixture
3.5 oz = 100 g Sugar - for the egg white mixture
2 tsp Sugar for whipped cream
1 Tbsp Rum
54 floz = 1,6 Liter Milk (use whole milk and save 1 cup from the whole quantity for egg yolk mixture)
2 bags of vanilla sugar or 1-2 tsp of vanilla extract
6.35 oz = 180g All purpose flour (use the driest flour you have)
2.1 cup = 500g Heavy whipping cream
1 Tbsp powder sugar
Equipment:
oven
baking pan
bowl
whisk
pot
stove
Cooking instruction summary:
You can also check recipe video here: http://www.youtube.com/watch?v=U9Mqqrv02H4 Preheat the oven on 200 C (about 390 F). Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep Roll the pastry thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The size should be just a little bigger than the size of your baking dish. Bake the pastry for about 10-15 minutes until golden brown. Cool the upper layer completely. Leave the second one (bottom layer) in the baking dish. Divide egg yolks from egg whites, putting egg whites in to the larger bowl. For the egg yolk mixture, add sugar, vanilla and rum to the egg yolks into a smaller bowl. Mix them together for a minute or two. Add flour and 1/4 off milk and mix together to get a smooth mixture. Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be very firm. Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the egg yolk mixture in to boiling milk, whisking the whole time. Cook it for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk. NOW THE CRUCIAL AN THE HARDEST PART IT IS BETTER THAT TWO PERSONS DO THIS Take the boiling mixture of the stove. Pour it in into egg whites very slowly at first. Whisk the whole time. When you see both mixtures getting nicely mixed together in to a thicker mixture pour the boiling mixture faster into egg whites, until the end. When mixed, immediately pour the mixture in to the baking dish in which you have the bottom layer of baked pastry. Shake the baking dish slightly so that every corner of pastry gets field, and leave it to cool (best is over night in the refrigerator). Mix sugar and whipping cream in a bowl. Put whipped cream on the top off the cooled mixture. Take the other baked pastry and cut it in to 15 same sized squares. Put the squares on to the whipped cream. Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.
Step by step:
1. You can also check recipe video here: http://www.youtube.com/watch?v=U9Mqqrv02H4
2. Preheat the oven on 200 C (about 390 F).
3. Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep
4. Roll the pastry thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The size should be just a little bigger than the size of your baking dish.
5. Bake the pastry for about 10-15 minutes until golden brown. Cool the upper layer completely. Leave the second one (bottom layer) in the baking dish.
6. Divide egg yolks from egg whites, putting egg whites in to the larger bowl.
7. For the egg yolk mixture, add sugar, vanilla and rum to the egg yolks into a smaller bowl.
8. Mix them together for a minute or two.
9. Add flour and 1/4 off milk and mix together to get a smooth mixture.
10. Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be very firm.
11. Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the egg yolk mixture in to boiling milk, whisking the whole time. Cook it for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk.
12. NOW THE CRUCIAL AN THE HARDEST PART IT IS BETTER THAT TWO PERSONS DO THIS
13. Take the boiling mixture of the stove.
14. Pour it in into egg whites very slowly at first.
15. Whisk the whole time. When you see both mixtures getting nicely mixed together in to a thicker mixture pour the boiling mixture faster into egg whites, until the end. When mixed, immediately pour the mixture in to the baking dish in which you have the bottom layer of baked pastry.
16. Shake the baking dish slightly so that every corner of pastry gets field, and leave it to cool (best is over night in the refrigerator).
17. Mix sugar and whipping cream in a bowl. Put whipped cream on the top off the cooled mixture.
18. Take the other baked pastry and cut it in to 15 same sized squares.
19. Put the squares on to the whipped cream.
20. Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.
Nutrition Information:
covered percent of daily need
