Strawberry and Vanilla Bean Cake Recipe

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Ingredients

Vanilla Bean Cake

Makes 3 6-inch layers
Recipe adapted from Call me Cupcake 

  • 300 g unsalted butter, at room temperature
  • 195 g granulated sugar
  • 225 g eggs, lightly beaten
  • 65 g whole milk
  • 6 g vanilla paste
  • 2 tablespoons vanilla extract
  • 337 g all-purpose flour
  • 3 teaspoons baking powder
  • 1 g salt

Strawberry Meringue Kisses

  • 50 g egg whites
  • 100 g granulated sugar
  • 5 g freeze-dried strawberry powder

Strawberry Buttercream

  • 100 g egg whites
  • 150 g granulated sugar
  • 340 g unsalted butter, cut into 1/2 inch dice, at room temperature
  • 2 g vanilla paste
  • 11 g freeze-dried strawberry powder

White Chocolate Ganache

  • 50 g white chocolate, chopped finely
  • 50 g heavy cream

Instruction

  1. Begin with making the cake. Preheat the oven to 350 degrees Fahrenheit. Spray nonstick spray on three 6-inch cake rings, then line with parchment paper and spray again. Remove from the equation.
  2. Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy. Add the eggs in small increments, beating after each addition until well combined. Scrape down the sides and bottom of the bowl as you add the milk, vanilla paste, and vanilla essence to the mixture. Repeat for a total of 2 minutes.
  3. Sift the dry ingredients into the bowl and stir on low until just combined. Bake for 30–35 minutes, or until a skewer inserted in the center of each cake comes out clean.
  4. Remove the cakes from the oven and cool for 10 minutes on a wire rack before inverting and cooling fully.
  5. Preheat the oven to 200 degrees Fahrenheit for the strawberry meringue kisses. Using a silpat, line a half sheet baking pan.
  6. Sift the dry ingredients into the bowl and stir on low until just combined. Bake for 30–35 minutes, or until a skewer inserted in the center of each cake comes out clean.
  7. Remove the cakes from the oven and cool for 10 minutes on a wire rack before inverting and cooling fully.
  8. Preheat the oven to 200 degrees Fahrenheit for the strawberry meringue kisses. Using a silpat, line a half sheet baking pan.
  9. In the bowl of a stand mixer positioned over a bain-marie, beat together the egg whites and sugar until the mixture reaches 60 degrees Celsius or is no longer grainy when brushed between your fingers. Transfer to a stand mixer and whisk for 6 minutes, or until glossy peaks form. Combine the strawberry powder and the remaining ingredients in a mixing bowl.
  10. Pipe out as many kisses as you can with the meringue in a bag equipped with a little round tip. This will create a lot more meringue kisses than you need, but making a little amount of meringue is tough.
  11. Bake the kisses in the oven for 45 minutes, or until totally dried.
  12. In the bowl of a stand mixer positioned over a bain-marie, beat together the egg whites and sugar until the mixture reaches 60 degrees C or is no longer grainy when brushed between your fingers. Whip with a stand mixer for about 6 minutes, or until glossy peaks form.
  13. Whip the buttercream until it is creamy and smooth, adding a few pieces of butter at a time. Whip for 20 seconds to incorporate the vanilla paste with the sugar. Set aside around 200 g of the buttercream. Fold in the strawberry powder with the remaining buttercream and leave aside.
  14. Microwave the cream in a microwave-safe basin for 10 seconds at a time until hot for the white chocolate ganache. Pour over the chocolate, wait a minute, and then stir until you have a smooth ganache. If you’re going to use it the same day, cool it down to 30 degrees Celsius and store it at room temperature. If not, chill it and reheat it to 30°C when ready to use.
  15. Trim the tops of each cake layer so they are level and even before assembling the cake. On a cake turntable, place one round and spread 1/3 of the strawberry buttercream on it. Spread into an equal layer using an offset spatula. Repeat with the remaining 1/3 of the buttercream and a second cake round. Place the top of the cake onto the buttercream for the final layer, so that the flat bottom of the cake is now the very top of the entire cake. This will guarantee that the top and corners of your cake are lovely and flat.
  16. If the sides of the cake need to be evened out, use buttercream to do so, but save a tiny quantity of strawberry buttercream for decorating, which you’ll transfer to a piping bag equipped with a small circular tip.
  17. Refrigerate the cake for 15 minutes or until hard.
  18. Refrigerate for 15 minutes after applying a very thin layer of vanilla bean buttercream to the cake. 3/4 of the leftover vanilla buttercream should be spread over the cake. Smooth the surface of the buttercream on the sides and top with a heated offset spatula dipped in extremely hot water and then dried. Refrigerate for 10 minutes or until hard.
  19. 3 tablespoons of the remaining buttercream should be set aside and transferred to a piping bag equipped with a tiny circular tip. Add a few drops of red gel food coloring to the leftover buttercream until it reaches a dark pink color. Spread a little amount of pink buttercream on the bottom third of the cake with a small offset spatula, then smear it in. Reduce the amount of pink buttercream used as you progress up the cake until you achieve a wonderful ombré smeary effect. Refrigerate for 10 minutes or until hard.
  20. I made the mistake of decorating the cake while it was still on the turntable, which is something you should avoid. Transfer the cake to your cake stand, then pour the ganache over the top and form drips down the edges with a spoon. Refrigerate for 20 minutes or until hard.
  21. Use the two piping bags of strawberry and vanilla buttercream, flowers, meringue kisses, and fresh strawberries to decorate the cake.
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Source: Hint Of Vanilla

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