Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse And Vanilla Syrup For Wedding Cake
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Granulated Sugar1 tbsp
Lemon Juice1 tsp
Salt1 tbsp
Vanilla Extract400 grams
Water1 tbsp
Baking Powder1.5 cups
Sugar4 large
Egg (at room temperature)3 cup
Heavy CreamDirections:
1
Special equipment: 2 pastry bags fitted with round tips For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F
2
Transfer the egg white mixture to a stand mixer fitted with a whisk attachment
3
Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes
4
Add the butter piece by piece and whip until light fluffy, about 10 minutes
5
Fill a pastry bag fitted with a round tip and reserve the rest
6
For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes
7
Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat
8
Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes
9
Once cooled, fold in the whipped cream
10
Melt the white chocolate over a double boiler until 110 degrees F
11
, about 10 minutes
12
Add the melted chocolate to the egg and cream mixture and fold to combine
13
Fill a pastry bag fitted with a round tip and reserve the rest
14
For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved
15
Cool completely
16
To assemble the cake: Split the cake rounds in half to make 4 layers
17
Brush the top of each with 3 tablespoons of the vanilla syrup
18
Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam
19
Fill the dam with a layer of the white chocolate mousse
20
Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated
21
Place the stack in the freezer until firm, 30 minutes to 1 hour
22
Remove from the freezer and lightly frost the whole cake with some of the buttercream
23
Place the cake back in the freezer to firm up, another 30 minutes to 1 hour
24
Frost and decorate the cake as desired with the remaining buttercream and mousse
25
Preheat the oven to 350 degrees F
26
Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess
27
Whisk 3 cups flour, the baking powder and salt in a bowl until combined
28
Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
29
Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed
30
Beat in the vanilla
31
(The mixture may look separated at this point
32
) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl
33
Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth
34
Divide the batter between the prepared pans
35
Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes
36
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely
37
Remove the parchment
38
Trim the tops of the cakes with a long serrated knife to make them level, if desired