Vanilla Bean Cake with White Chocolate Ganache

Name: Vanilla Bean Cake with White Chocolate Ganache
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters apricot preserves; 340 grams white baking chocolate, finely chopped; 3 teaspoons baking powder; 375 grams cake flour; 1 teaspoons cream of tartar; 4 egg whites; 6 eggs; 119 milliliters heavy whipping cream; 1 teaspoons salt; 7 Tbsps shortening; 144 grams sliced fresh strawberries; 16 servings Additional sliced fresh strawberries; 200 grams sugar; 227 grams unsalted butter, softened; 1 vanilla bean; 1 teaspoon vanilla extract; 244 milliliters whole milk

Vanilla Bean Cake with White Chocolate Ganache might be a good recipe to expand your dessert recipe box. This recipe serves 16. One portion of this dish contains roughly 10g of protein, 34g of fat, and a total of 515 calories. If you have vanilla bean, milk, additional strawberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

Instructions

Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment paper and grease the paper; set aside.

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Egg

Equipment you will use

Baking Paper

Baking Pan

Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Vanilla

Egg Yolk

Seeds

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

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.

Ingredients you will need

Egg Whites

Sugar

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Bowl

Transfer to prepared baking pans.

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Baking Pan

Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

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Toothpicks

Oven

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chocolate

Equipment you will use

Hand Mixer

Whisk

For buttercream, in a small bowl, combine sugar and cream of tartar.

Ingredients you will need

Cream Of Tartar

Sugar

Equipment you will use

Bowl

Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.

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Egg Whites

Sugar

Water

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Double Boiler

Bowl

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.

Ingredients you will need

Egg Whites

Egg

Equipment you will use

Mixing Bowl

Whisk

Transfer to a large bowl.

Equipment you will use

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.

Ingredients you will need

Shortening