BY ÉCOLE BELLOUET CONSEIL

VANILLA CAKE

Recipe for three 18 cm cakes

Ingredients

330 g eggs
170 g caster sugar
4 g salt
30 g Madagascar Bourbon vanilla paste
200 g thick cream
360 g strong white flour (T55)
5 g baking powder
135 g hot melted butter

Preparation

In a mixer fitted with a whisk, combine the eggs with the caster sugar, salt and vanilla paste on the lowest setting for approximately 3 minutes.
Continue by adding the cream, then the flour and the baking powder (sifted together) and finally, add the 45°C melted butter. 
Remove to a stainless steel bowl, then rest for at least one hour.
 
Butter and flour the tin, pour in the mixture, then bake in a fan-assisted oven at 145°C for approximately 45 minutes.
When removing from the oven, turn out from the tin onto a wire rack and leave to cool.
 
Decorate the cooled cakes with a sprinkling of icing sugar and vanilla powder.

Associated products

These recipes could be
of an interest

INTENSE VANILLA BOURBON CHEESECAKE TART
Julien Perrinet
Discover
PASSIONATELY
VANILLA
École Bellouet Conseil
Discover
GLUTEN-FREE VANILLA EGGS
Romain Chalumeau
Discover
MILLEFEUILLE WITH
MADAGASCAR VANILLA
École Bellouet Conseil
Discover
VANILLA
MACARON
École Bellouet Conseil
Discover
BOURBON VANILLA
CRÈME BRÛLÉE
École Bellouet Conseil
Discover
CAKE WITH VANILLAS
FROM AROUND THE WORLD
André Loutsch
Discover
VANILLA
ECLAT
Yann Brys
MOF
Discover
VANILLA &
CITRUS CAKE
École Bellouet Conseil
Discover
VANILLA FEATHER YULE LOG
Yann Brys
MOF
Discover
LIKE
A TART
École Bellouet Conseil
Discover
INTENSE COLOMBIAN
ARABICA COFFEE TART
André Loutsch
Discover
CAKE WITH VANILLAS
FROM AROUND THE WORLD
André Loutsch
Discover
VANILLA HAZELNUT ENTREMET
Julien Perrinet
Discover
SAINT-HONORÉ
WITH VANILLA FROM TAHITI
Ecole Bellouet Conseil
Discover
VANILLA FLOWER
Edwin Rousseau
Discover
VANILLA
FLAN PÂTISSIER
École Bellouet Conseil
Discover
VANILLA CLOUD
Yann Brys
MOF
Discover
LE BOURBON
École Bellouet Conseil
Discover
LE BOURBON
École Bellouet Conseil
Discover
VANILLA
BABA AU RHUM
École Bellouet Conseil
Discover
LA DÉLICIEUSE
École Bellouet Conseil
Discover
VIENARABICA
Laurent DUCHÊNE
MOF
Discover
THE PAINTER'S PALETTE
Julien Perrinet
Discover
THE MADAGASCAR
VANILLA ÉCLAIR
École Bellouet Conseil
Discover
PROFITEROLES
WITH VANILLA ICE CREAM
École Bellouet Conseil
Discover
VANILLA ICE CREAM LOLLY
École Bellouet Conseil
Discover
VANILLA ICE CREAM LOLLY
École Bellouet Conseil
Discover
MONT BLANC CHESTNUT AND MANDARIN LOG
Julien Perrinet
Discover
CHOUX PETAL
Yann Brys
MOF
Discover
Receive the latest news from Prova Gourmet
and exclusive contents : recipes, chefs interviews, tutorials…