Baby Vanilla Bean Cake Recipe

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Baby Vanilla Bean Cake
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Ingredients
30
Count
Nutrition
1256
Calories
Total time
25
Minutes
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Ingredients:

  • flowers:
  • 1 tbsp water
  • edible flowers of your choice
  • cake:
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 1/2 tsp salt
  • 1 cup buttermilk
  • pastry cream:
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup milk
  • 1 tbsp butter
  • frosting & assembly:
  • 1 package (8 oz) cream cheese, softened
  • 4-1/2 cups confectioners' sugar
  • 1 cardboard cake circle (5 inches)
  • 4 wooden dowels (2 inches x 1/4 inch)

Directions:

  1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry.
  2. For cake: In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  4. For pastry cream: In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
  5. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  6. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled.
  7. To frost and assemble: For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  8. Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake.
  9. Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1256.42 Kcal (5260 kJ)
Calories from fat 311.67 Kcal
% Daily Value*
Total Fat 34.63g 53%
Cholesterol 173mg 58%
Sodium 394.78mg 16%
Potassium 127.2mg 3%
Total Carbs 224.38g 75%
Sugars 142.99g 572%
Dietary Fiber 0.02g 0%
Protein 12.3g 25%
Vitamin A 0.2mg 8%
Iron 0.6mg 3%
Calcium 84.5mg 8%
Amount Per 100 g
Calories 306.94 Kcal (1285 kJ)
Calories from fat 76.14 Kcal
% Daily Value*
Total Fat 8.46g 53%
Cholesterol 42.26mg 58%
Sodium 96.44mg 16%
Potassium 31.07mg 3%
Total Carbs 54.82g 75%
Sugars 34.93g 572%
Dietary Fiber 0g 0%
Protein 3g 25%
Vitamin A 0.1mg 8%
Iron 0.2mg 3%
Calcium 20.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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