VANILLA NAKED CAKE
cake batter
120 g sugar
4 extra large eggs
[room temperature]
vanilla extract
120 g flour
½ teaspoon baking powder
cream
500 ml heavy whipping cream
525 g cream cheese
2 tablespoons lemon zest
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup berries
chocolate glaze
60 g dark chocolate
¼ cup heavy cream
2 tablespoons white corn syrup
pinch salt
_ preheat oven to 170°C [340°F]
_ line the bottom of a cake pan with baking paper [don’t butter the sides]
_ put eggs, sugar and vanilla in a large bowl
_ beat until very fluffy and pale [about 15 minutes]
_ sift flour and baking powder on top of the egg mixture
_ gently fold it in with a wooden spoon
_ pour batter into the cake pan
_ bake for about 40 minutes [until a toothpick inserted into the center comes out clean]
[don’t open the oven for the first 20 minutes]
_ turn off the oven but leave the cake inside to cool down slowly [put a wooden spoon into the oven door to keep it slightly open]
_ after about 10 minutes remove the cake from the oven
_ flip the cake upside down [so you end up with a flat top and bottom] and leave to cool down completely
_ beat cream cheese until it’s very smooth
_ beat whipping cream until it begins to thicken
_ add lemon zest, powdered sugar and vanilla extract
_ beat until soft peaks form
_ add whipped cream cheese and beat until well incorporated and stiff peaks form
_ chop berries into small pieces
_ place the first cake layer on a plate and spread a thin layer of cream on top [about 5 mm]
_ spoon a small amount of fruit on top and spread evenly
_ cover with more cream and top with the second cake layer
[repeat if you have a third layer]
_ cover cake with cream on all sides
_ use a scraper [or the back of a large knife] to remove any excess cream from the cake sides - exposing the cake layers
_ chop chocolate
_ place in a heat-safe bowl
_ add salt
_ gently heat cream and syrup until the cream begins to steam and barely comes to a simmer
_ pour cream mixture over the chopped chocolate and whisk until smooth
_ place chocolate glaze in the refrigerator [for about 10 to 15 minutes]
_ use a spoon to glaze the cake
[drip chocolate over the edge first - thereby you can control the distance and thickness of your drips finish by filling the center]
_ decorate to your liking with fruit or flowers
VANILLE CREME TORTE
Kuchenteig
120 g Zucker
4 extra große Eier
[raumtemperatur]
Vanilleextrakt
120 g Mehl
½ Teelöffel Backpulver
Creme
500 ml Schlagsahne
525 g Frischkäse
2 Esslöffel Zitronenschale
[ca. 2 große Zitronen]
50 g Puderzucker
1 Teelöffel Vanilleextrakt
1 Tasse Beeren
Schokoladenkuvertüre
60 g dunkle Schokolade
60 ml Sahne
2 Esslöffel Maissirup
Prise Salz