for the cake
- 150 g all purpose flour
- 4 1/2 tbsp cornstarch
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 tbsp ground cardamom
- 3/4 cup + 2 tbsp half and half (or 50% cream and 50% whole milk)
- 1 tbsp pure vanilla extract
- 2 tbsp vanilla bean paste
- 9 tbsp (1 1/8 sticks) unsalted butter, room temperature
- 300 g granulated sugar
- 3 eggs, room temperature
1. Preheat the oven to 350°F. Grease three 6-inch cake pans and line the bottom with a parchment round. Flour the sides and tap out any excess. Set aside.
2. In a small bowl, whisk together the flour, cornstarch, baking powder, salt, and cardamom. In another small bowl, combine the half and half, vanilla extract, and vanilla bean paste together. Set both aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed for a few minutes until light and fluffy. On a low speed, add in the eggs one at a time, making sure to beat well after each addition. Add the dry and wet ingredients to the butter mixture in several additions, beginning and ending with the dry ingredients. Mix until the batter is fully combined. Make sure to scrape down the sides with a spatula and around the bottom of the bowl.
4. Split the batter evenly between the three cake pans and smooth out the tops. Bake for 30-35 minutes until a toothpick inserted into the middle comes out clean. Let the cakes cool and remove them gently from the pans.
for the frosting
- 200g unsalted butter, room temperature
- 450g powdered sugar, sifted
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
- a few drops pink or red food coloring
1. Cream the butter on medium speed for 2-3 minutes, until pale and fluffy.
2. Add in half of the powdered sugar. Starting on a low speed and increasing to high, mix for 2-3 minutes. Add in the last half and repeat.
3. Turn the mixer down to low and add in the milk and vanilla extract. Mix on high speed for another 2-3 minutes.
4. Use a toothpick to add in very small amounts of pink or red food coloring to reach your desired shade. I used about one drop of gel food coloring. Mix on high speed for a minute or two until the color has been completely dispersed. If your buttercream seems curdled or starts to break apart at this point, pop it in the fridge for 5-10 minutes, then mix it on high speed for 30 seconds. Repeat this process as needed until the buttercream is smooth and creamy again.
for the meringues
- 2 egg whites
- double the weight of egg whites in caster sugar
- pinch of cream of tartar
- 1/2 tsp of vanilla extract
- red, blue, and yellow gel food coloring
1. Use a paper towel dipped in a little vinegar or lemon juice to wipe down the inside of your mixing bowl and whisk attachment. This will help to get rid of any leftover grease that can prevent the meringue from whipping up.
2. Place a mixing bowl on a kitchen scale and add in the egg whites, making sure to get absolutely no yolk inside. Remove from the scale and return the bowl to your stand mixer.
3. In a separate bowl, measure out double the weight of the egg whites in caster sugar. Set aside.
4. Start whisking the egg whites on a low speed. Add in a pinch of cream of tartar. Once the egg whites become foamy, increase the speed to high. As soon as the meringue begins to hold its shape but is still a bit foamy, begin adding the caster sugar one spoonful at a time. Continue to whisk on high speed for around 5 minutes, until the meringue has turned very glossy. Check to see if the sugar has been completely dissolved by stopping the machine and rubbing a big of the meringue between your fingers. If you can still feel any granules of sugar, continue to whisk on high until fully dissolved.
5. Add in the vanilla extract and mix for another few minutes. Set aside.
6. Prepare a piping bag with a large round tip. Using a small paintbrush, paint lines of red, blue, and yellow food coloring running from the narrow end to the wide end of the piping bag.
7. Carefully spoon the meringue mixture into the piping bag, making sure to it does not collapse on itself so the colors don’t mix. Use the first few squeezes of plain meringue to attach a piece of parchment paper to your baking sheet. Pipe out the meringues.
8. Bake the meringues at 200°F for 30-35 minutes. They’ll be done when they come off the parchment paper easily.
for the ganache
- 3 oz. dark chocolate chips
- 1/2 cup heavy cream
1. Place the chocolate chips in a heat proof bowl. Set aside.
2. In a small saucepan, heat the heavy cream till it just reaches a boil.
3. Pour the hot cream over the chocolate chips. Whisk the mixture until it comes together into a smooth ganache. Pour the ganache in small increments onto the top of the frosted cake. Use a spatula to smooth out the top and drip small drops of ganache down the sides.
4. While the ganache is still wet, place the macarons, marshmallows, and meringues on top. Place it in the refrigerator to set, then serve. Enjoy!
recipe source : http://www.forktobelly.com/2015/09/26/vanilla-bean-cake/