Post by Debbie on Jun 6, 2012 0:39:55 GMT -5
3 large eggs separated
1 teaspoon vanilla
1/2 cup sugar
pinch of salt
3/4 cup cake flour
Preheat oven to 350. Grease a 9 inch round cake pan and line with waxed paper.
Beat together egg yolks and vanilla at medium speed.
Beat in half of the sugar until the mixture is very thick and pale.
Clean and dry your beaters, and beat egg whites and salt until very soft peaks form.
Slowly beat in the rest of the sugar, until the peaks are stiff but not dry.
Fold the yolk mixture into the egg whites, sift the flour over the mixture and fold in gently.
Do not over mix.
Pour in to your prepared pan.
Bake cake until the top springs back when lightly pressed, about 25 minutes.
Loosen cake by running a knife around the sides of the pan.
Invert cake onto wire racks to cool.
Leave the waxed paper on the cake.
Turn cake right side up and cool completely.
Filling:
1/2 cup sugar
1/4 cup flou
1 1/2 cups milk
6 large egg yolks
2 teaspoons vanilla
pinch of salt
In a saucepan, mix sugar and flour, gradually whisk in milk,then egg yolks then vanilla and salt.
Bring to a boil over medium heat, boil for 1 minute, whisking constantly.
Strain this through a fine sieve into a bowl.
Place plastic wrap on the surface and chill for 30 minutes.
Using a serrated knife cut the cake in half horizontally in half.
Carefully remove the waxed paper.
Place the bottom layer on the cake onto a serving platter.
Spread the filling evenly over the bottom layer.
Top with the remaining layer of the cake.
Glaze:
1/2 cup sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces semisweet chocolate chopped
Bring sugar, corn syrup and water to a boil over low heat, stirring constantly until the sugar is dissolved.
Remove from the heat and add the chocolate and let stand for a minute.
Whisk this together until its smooth.
Pour over the cake and let it run over the sides.
Let stand until the chocolate sets.
1 teaspoon vanilla
1/2 cup sugar
pinch of salt
3/4 cup cake flour
Preheat oven to 350. Grease a 9 inch round cake pan and line with waxed paper.
Beat together egg yolks and vanilla at medium speed.
Beat in half of the sugar until the mixture is very thick and pale.
Clean and dry your beaters, and beat egg whites and salt until very soft peaks form.
Slowly beat in the rest of the sugar, until the peaks are stiff but not dry.
Fold the yolk mixture into the egg whites, sift the flour over the mixture and fold in gently.
Do not over mix.
Pour in to your prepared pan.
Bake cake until the top springs back when lightly pressed, about 25 minutes.
Loosen cake by running a knife around the sides of the pan.
Invert cake onto wire racks to cool.
Leave the waxed paper on the cake.
Turn cake right side up and cool completely.
Filling:
1/2 cup sugar
1/4 cup flou
1 1/2 cups milk
6 large egg yolks
2 teaspoons vanilla
pinch of salt
In a saucepan, mix sugar and flour, gradually whisk in milk,then egg yolks then vanilla and salt.
Bring to a boil over medium heat, boil for 1 minute, whisking constantly.
Strain this through a fine sieve into a bowl.
Place plastic wrap on the surface and chill for 30 minutes.
Using a serrated knife cut the cake in half horizontally in half.
Carefully remove the waxed paper.
Place the bottom layer on the cake onto a serving platter.
Spread the filling evenly over the bottom layer.
Top with the remaining layer of the cake.
Glaze:
1/2 cup sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces semisweet chocolate chopped
Bring sugar, corn syrup and water to a boil over low heat, stirring constantly until the sugar is dissolved.
Remove from the heat and add the chocolate and let stand for a minute.
Whisk this together until its smooth.
Pour over the cake and let it run over the sides.
Let stand until the chocolate sets.