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BY ÉCOLE BELLOUET CONSEIL

VANILLA CAKE

BY ÉCOLE BELLOUET CONSEIL

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

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Preparation

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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.

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