Frothy Cake with Vanilla Cream

Name: Frothy Cake with Vanilla Cream
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 125 g flour; 125 g sugar; 30 g melted butter; 4 piece eggs; Butter for the mold; Flour for the mold; 200 g butter; 100 g sugar; 40 g flour; 20 g cornstarch; 5 piece egg yolks; 2 clove vanilla; 0.5 l milk

Cake

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This frothy cake with vanilla cream is an elegant and tasty dessert, perfect for special occasions or simply to treat yourself. The light and airy sponge cake is topped with a smooth vanilla mousseline cream, creating a contrast of textures and flavors that is absolutely divine. I often prepare it for birthdays, and it is always a sensation! The small touch of caramelized brown sugar on top adds an extra gourmet note. A real delight for the taste buds, which requires a little patience but is really worth it. Do not hesitate to use quality vanilla for an even more intense taste.

Ingredients (13 ingredients)

125 g flour
125 g sugar
30 g melted butter
4 piece eggs
Butter for the mold
Flour for the mold
200 g butter
100 g sugar
40 g flour
20 g cornstarch
5 piece egg yolks
2 clove vanilla
0.5 l milk

Preparation (11 steps)

Sponge cake: Preparing the mold and preheating

Preheat the oven to 170°C. Butter and flour a springform or round pan. Set aside.

Sponge cake: Sabayon

Thermomix® Setting

6 min/99°F/Speed 4 37

Put 4 eggs and 125 g of sugar in the Thermomix bowl. Whisk 6 Min./37°C/Stufe 4 to obtain a fairly firm sabayon.

360

Sponge cake: Incorporate flour and butter

Thermomix® Setting

20 sec/Speed 2/Linkslauf Reverse

Add 125 g of flour and 30 g of melted butter (previously melted in the microwave or in a saucepan) to the bowl. Mix gently 20 Sek./Stufe 2/Linkslauf in order to preserve the frothy appearance of the preparation.

Sponge cake: Cooking

Pour the mixture into the prepared mold. Bake and cook for about 30 minutes. Check the cooking with the tip of a knife which should come out dry. Unmold the sponge cake as soon as it comes out of the oven on a rack and let it cool.

Mousseline cream: Vanilla infusion

Thermomix® Setting

8 min/194°F/Speed 1 90

Pour ½ l of milk into the Thermomix bowl. Add 2 vanilla beans cut in half. Heat 8 Min./90°C/Stufe 1 to infuse the vanilla.

480

Mousseline cream: Base preparation

Thermomix® Setting

30 sec/Speed 4

Remove the vanilla beans from the infused milk. Add 5 egg yolks, a pinch of salt and 100 g of sugar in the bowl. Mix 30 Sek./Stufe 4 until the mixture turns white.

Mousseline cream: Incorporate flour and cornstarch

Thermomix® Setting

20 sec/Speed 3

Gently add 40 g of flour and 20 g of cornstarch in the bowl. Mix 20 Sek./Stufe 3 to avoid the formation of lumps.

Mousseline cream: Cooking the cream

Thermomix® Setting

7 min/194°F/Speed 2 90

Pour the hot vanilla milk little by little into the bowl, while mixing 30 Sek./Stufe 3. Then, cook 7 Min./90°C/Stufe 2 without the measuring cup.

420

Mousseline cream: Incorporate the butter

Thermomix® Setting

30 sec/Speed 3

Add 100 g of butter cut into pieces in the bowl. Mix 30 Sek./Stufe 3 until the butter is completely incorporated. Transfer the cream in a salad bowl and let it cool completely.

Mousseline cream: Ointment butter

Work the remaining 100 g of butter into an ointment (at room temperature). Gently incorporate it into the cooled cream. Refrigerate for at least 2 hours.

Cake assembly

Cut the sponge cake into two discs. Garnish with vanilla mousseline cream. Sprinkle the top of the cake with brown sugar and lightly caramelize on the grill or with a blowtorch to obtain a sweet and crispy crust.