Pastel de Café y Vainilla

Jul 4

2 min read

VANILLA SPONGE

Beat 3 Eggs for 1 minute
Add Sugar gradually and beat until foamy consistency
Add Oil, Milk and Vanilla Extract, and mix well
Take separate bowl and sieve All Purpose Flour, Baking Powder, and Baking Soda
Finally add wet ingredients to dry ingredients and mix well, until no lumps are left behind
In a pre heated oven at 170 °C, add the cake mixture into a 8 inch cake pan - which is lubricated with a touch of oil/butter - and let it sit in the oven for 30-40 minutes.

INGREDIENTS	QUANTITY
Heavy Whipping Cream (minimum 35% fat)	1 cup
Mascarpone Cheese	2 tbsp
Powdered White Sugar	1/4 cup
Instant Expresso Powder	2-3 tsp
Vanilla Extract	1/2 tsp

Make sure to use chilled Heavy Whipped Cream and Mascarpone Cheese for this recipe
Put the Heavy Whipped Cream, Mascarpone Cheese, Powdered White Sugar, Instant Expresso Powder and the Vanilla Extract in a chilled glass bowl (recommended to put the chilled glass bowl on top of a bigger plastic container filled with ice cubes and salt when whisking)
Use a electric whisk at low speed for 30 seconds
Increase speed to medium to fast for 4-5 minutes and whisk until the mixture can make stiff peaks.

Once the airy filled, pillow-like sponge vanilla cake and foamy heaven-like coffee cream is ready, start plating.

Plating Advice :-

After baking the vanilla sponge, let it cool under the fan for 10 -15 minutes.
Then, cut it right in between, slicing it into two exact halves.
Wrap the the two halves of the vanilla sponge with plastic wrap and let it sit in the refrigerator for 15-20 minutes.
Until then, put the whipped cream into two Ziploc bags (medium size) by filling half in one and the other half in the other Ziploc bag.
Keep in freezer for 15-20 minutes.
After approximately 25 minutes remove the cake and whipped cream.
Tear a tiny part of a corner of each Ziploc bag to create a piping effect when plating.
Pipe the cream of each Ziploc bag on each cake layer. (recommended to use a baking knife or kitchen knife to spread the whipping cream on the sides and on top of both cake layers).
Refrigerate the layers lathered in the coffee cream for 10 minutes and give it a cocoa dust before serving.

Enjoy the easiest, mouth-watering pastry !!