Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes
Ready in : 45 mins
The recipe Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes can be made in around 45 minutes. For $1.17 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 36g of fat, and a total of 517 calories. This recipe serves 15. It works well as a dessert. Head to the store and pick up g heavy whipping cream, eggs, 6 liter milk, and a few other things to make it today. 10 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 34%, this dish is not so awesome.
Ingredients
g puff pastry
17.6 oz
eggs
9
g sugar
10.58 oz
g sugar
3.5 oz
sugar
2 tsp
rum
1 Tbsp
6 liter milk
54 fl. oz.
vanilla sugar
2 bags
g all purpose flour
6.35 oz
g heavy whipping cream
2.1 cup
powder sugar
1 Tbsp
Cooking in Steps
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1 - You can also check recipe video here: http://www.youtube.com/watch?v=U9Mqqrv02H4
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2Preheat the oven on 200 C (about 390 F).
oven -
3Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep
baking pan -
4Roll the pastry thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The size should be just a little bigger than the size of your baking dish.
roll
baking pan -
5Bake the pastry for about 10-15 minutes until golden brown. Cool the upper layer completely. Leave the second one (bottom layer) in the baking dish.
baking pan
oven -
6Divide egg yolks from egg whites, putting egg whites in to the larger bowl.
egg whites
egg yolk
bowl -
7For the egg yolk mixture, add sugar, vanilla and rum to the egg yolks into a smaller bowl.
egg yolk
vanilla
sugar
rum
bowl -
8Mix them together for a minute or two.
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9Add flour and 1/4 off milk and mix together to get a smooth mixture.
all purpose flour
milk
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10Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be very firm.
egg whites
sugar
bowl -
11Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the egg yolk mixture in to boiling milk, whisking the whole time. Cook it for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk.
egg yolk
milk
whisk
pot -
12NOW THE CRUCIAL AN THE HARDEST PART IT IS BETTER THAT TWO PERSONS DO THIS
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13Take the boiling mixture of the stove.
stove -
14Pour it in into egg whites very slowly at first.
egg whites
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15Whisk the whole time. When you see both mixtures getting nicely mixed together in to a thicker mixture pour the boiling mixture faster into egg whites, until the end. When mixed, immediately pour the mixture in to the baking dish in which you have the bottom layer of baked pastry.
egg whites
baking pan
whisk -
16Shake the baking dish slightly so that every corner of pastry gets field, and leave it to cool (best is over night in the refrigerator).
baking pan -
17Mix sugar and whipping cream in a bowl. Put whipped cream on the top off the cooled mixture.
whipping cream
whipped cream
sugar
bowl -
18Take the other baked pastry and cut it in to 15 same sized squares.
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19Put the squares on to the whipped cream.
whipped cream
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20Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.
powdered sugar