VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE
For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. -Lisa Bogar, Coventry, Vermont
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 24
Steps:
- Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.
Nutrition Facts : Calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.
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Usama Bhatti
[email protected]I'm not sure what went wrong, but this cake was not good. The cake was dense and dry, and the ganache was too sweet. I would not make this recipe again.
Wassim Abdalaal
[email protected]This cake was a disaster! The cake was dry and crumbly, and the ganache was too runny. I would not recommend this recipe.
Fayaz Jan
[email protected]I had some trouble getting the cake to rise properly, but the ganache was delicious. I would try this recipe again with a different cake recipe.
Chabhan Ali Chabhab Mahad
[email protected]The cake was good, but the ganache was a bit too thick and rich for my taste. I would recommend using less chocolate in the ganache next time.
Tamika Davis
[email protected]This cake was a bit too sweet for my taste, but it was still good. The ganache was delicious, and the cake was moist and fluffy.
Mar De plata
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so moist and fluffy, and the ganache was rich and creamy. I would definitely make this cake again.
Mapula Matsa
[email protected]This cake was delicious! The vanilla bean flavor really shines through, and the white chocolate ganache is the perfect complement. I would definitely recommend this recipe.
Md Asraful Islam
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing! The cake was so moist and the ganache was so smooth and creamy. I'll definitely be making this again.
Md Fokhoruddin
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The cake is so light and fluffy, and the ganache is so rich and decadent. I love that it's not too sweet, so it's perfect for any occasion.
Angus Pluhar
[email protected]I made this cake for my friend's birthday and it was a huge success! Everyone loved it, and I got so many compliments on it. The cake was so moist and flavorful, and the ganache was the perfect finishing touch.
Abdulmanan Ilyaskhan
[email protected]This vanilla bean cake with white chocolate ganache was a hit with my family! The cake was moist and fluffy, and the ganache was rich and creamy. I would definitely recommend this recipe to anyone looking for a special dessert.