Vanilla Bean Cake with White Chocolate Ganache Recipe

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Vanilla Bean Cake with White Chocolate Ganache
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Ingredients
24
Count
Nutrition
608
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 607.77 Kcal (2545 kJ)
Calories from fat 378.76 Kcal
% Daily Value*
Total Fat 42.08g 65%
Cholesterol 127.83mg 43%
Sodium 125.69mg 5%
Potassium 471.99mg 10%
Total Carbs 58.47g 19%
Sugars 28.94g 116%
Dietary Fiber 4.68g 19%
Protein 8.64g 17%
Vitamin C 6.6mg 11%
Vitamin A 0.3mg 9%
Iron 3.2mg 18%
Calcium 95.5mg 10%
Amount Per 100 g
Calories 361.22 Kcal (1512 kJ)
Calories from fat 225.11 Kcal
% Daily Value*
Total Fat 25.01g 65%
Cholesterol 75.98mg 43%
Sodium 74.71mg 5%
Potassium 280.52mg 10%
Total Carbs 34.75g 19%
Sugars 17.2g 116%
Dietary Fiber 2.78g 19%
Protein 5.13g 17%
Vitamin C 3.9mg 11%
Vitamin A 0.2mg 9%
Iron 1.9mg 18%
Calcium 56.8mg 10%

* 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

  • 14.9
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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