Vanilla Cake Recipe (How to make vanilla cake)

#fresh cream cake #cake recipe
Vanilla cake
Rice Genoise
1. Cut the parchment paper to size in a 15cm round frame and spread it on the sides and bottom.
2. Beat eggs and yolks, add vanilla extract, sugar, and honey and mix
3. Put it in double water and heat it while stirring with a whipper until it reaches 38-40 degrees.
4. Add grapeseed oil + milk to the water bath and heat it to over 40 degrees.
5. Whip the egg batter at high speed using a hand mixer.
6. Whisk until the dough is white and retains its shape for about 3 seconds when dropped.
7. Clean up air bubbles while whipping with a hand mixer at low speed for about 1 minute
8. Sift white rice flour for confectionery use and cornstarch once again, then add them and mix well with a spatula while turning the bowl.
9. Add some of the dough to the double-boiled grapeseed oil + milk and mix to prime
10. Add the pre-mixed dough as if pouring with a spatula and mix quickly
11. Pour the dough into the mold, trim the top with a skewer, and tap the mold 2-3 times to remove air bubbles.
12. Bake in an oven preheated to 160 degrees for about 30 minutes.
13. As soon as you take it out of the oven, drop the mold from a height of 10 cm (shock it to prevent the sheet from shrinking)
14. Take it out of the mold, turn it upside down, put it on a cooling net to cool it, and turn it over again after about 5 minutes to cool it down (if you cool it upside down, the sheet's particles become uniform)
15. Cut 5 completely cooled genoise into 1cm thick slices.
16. Boil sugar + water and make syrup
Creme Diploma & Vanilla Cream
Sand Cream (Creme Diploma)
creme patissiere
1. Put the milk in a pot and add the seeds and stems that have been split and scraped from the vanilla bean.
2. Dissolve the yolk, add sugar, and mix thoroughly with a spatula.
3. Add sifted flour and cornstarch and mix
4. Boil the milk over low heat. When the edges boil slightly, turn off the heat and add to the yolk and mix.
5. Transfer back to the pot and boil over medium heat (keep stirring with a spatula to avoid sticking)
6. Boil and stir until the clumps are gently loosened and slightly shiny.
7. Turn off the heat and put it through a sieve
8. Add room temperature unsalted butter and mix
9. Add gold rum and mix
10. Cover the wrap tightly so that it touches the cream, and wrap one more time
11. Refrigerate to cool completely.
12. Loosen the creme patissier with a spatula
13. Put whipped cream (140g) in ice water, add sugar (8g) and whip it with a hand mixer.
14. Add a little whipped cream and mix
15. Add the rest of the fresh cream and mix
16. Put a sheet on the turning board and apply syrup
17. Cream-Sheet-Syrup-Cream-Sheet-Syrup-Cream-Sheet-Syrup-Cream-Sheet-Syrup in order
18. Wrap the mousse strip and put it in the refrigerator to harden.
Icing Cream (Vanilla Cream)
1. Crack the vanilla bean, scrape out the seeds, and add to the whipped cream.
2. Place whipped cream on ice water, add sugar, and whip with a hand mixer (a slight mark remains when the cream is dropped)
3. Whip the fresh cream slightly with a whipper.
4. Thinly coat the sides with the remaining sand cream (Creme Diploma).
5. Put vanilla cream on the top and arrange it, and apply cream on the sides and ice it.
6. Use a spatula to arrange the cream on the bottom of the cake
7. Arrange the top cream with a spatula (like cutting)
8. Sprinkle deco snow on the top (optional)
9. Decorate with edible flowers
10. Transfer the cake to a plate
vanilla cake
Rice Genoise
125 g eggs
25 g egg yolk
1g vanilla extract
75g sugar
12g honey
60g white rice flour for baking
12g cornstarch
10g grapeseed oil
15g milk
Creme Diploma & Vanilla Cream
Sand Cream (Creme Diploma)
creme patissier
120g milk
1/4 vanilla bean
24g egg yolk
32g sugar
5g soft flour
5g cornstarch
3g unsalted butter
2g gold rum
140g fresh cream
8g sugar
Icing Cream (Vanilla Cream)
150g fresh cream
14g sugar
1/4 vanilla bean
syrup
80g water
28g sugar

[@오몽-d1o]

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[@lanaj]

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[@꾼-y8j]

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[@lanaj]

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[@user-ph9wr3ge8k]

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