Italian Moist Vanilla Cake Recipe with Pastry Cream Cake Filling.
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Vanila cake in grams and cups:
➤ Pastry Cream Recipe:
– 250 gr Whole Milk ( 1 cup )
– 3 Large Egg Yolks
– 70 gr Sugar ( 1/3 cup )
– 30 gr Cornstarch ( 3 tbsp)
– 1 Vanilla Bean ( or 2 tsp vanilla extract)
– 1/2 tsp Salt
➤ Bath for cake:
– 60 gr Milk (1/4 cup)
– 30 gr Sugar ( 2 tbsp)
– 2 tbsp Brandy/Rum ( OPTIONAL)
– Pinch of Salt
Do not over soak your cake.
➤ Cake Recipe:
– 110 gr Softened Butter (1 stick)
– 40 gr Coconut Oil (3 Tbsp)
– 160 gr Sugar (3/4 cup )
– 1 1/2 tbsp Vanilla Extract( if you are using vanilla essence, made from artificial flavouring add only 1 teaspoon)
– 3 Eggs
– 270 gr All Purpose Flour (1 3/4 cups Flour)
– 3 tsp Baking Powder
– 120 gr unsweetened full fat yogurt (1/2 cup)
– 60 gr Milk (1/4 cup)
– 1/2 tsp Salt
➤ Stabilized Whipped Cream:
– 650 gr Mascarpone ( 23 ounces)
– 180 gr Whipped Cream (3/4 cup liquid heavy cream)
– 120 gr Powdered Sugar ( 1 cup)
– 2 tsp Vanilla Extract
– 1/4 tsp Salt
Enjoy!
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