Vanilla Milk Cake The vanilla milk cake is a very moist cake that is easy to whip up pretty quick. It's good for any occasion, or no occasion at all.
It's awesome with its simplicity to make. The vanilla milk cake pairs very well with a fruit filling, like the blueberry compote. You can take that same compote, fold it into Chantilly cream, and you have yourself a blueberry cream filling shown below. You can spread the project of the feature cake on this page into two days. You can make the cakes, and the blueberry compote one day.
Then make the frosting and the blueberry cream the next day. Topped the cake with the remaining blueberry compote, and simply frosted with Italian Buttercream. |
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The Vanilla Milk Cake
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Recipe yields Two 6" x 3" round cake pans or Two 8" x 2" round cake pans. |
Procedure
Part 1 The Heat
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Part 2 Putting it Together
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Simple Syrup Tip There are a variety of flavors you can use. * Add 1 teaspoon vanilla extract. * Citrus peels, from an orange, lemon, or lime. Or all three at once. Add in Step 2. * 1/4 fruit puree in Step 3. * 1/4 cup rum or a liqueur. |
Simple Syrup
Procedure 1. In small sauce pan, add the sugar and water and heat over medium heat. Stir only until the sugar dissolves. 2. Turn heat down to a low simmer. Simmer for five minutes. Enough for the syrup to thicken just a little. You do not want a thick syrup. 3. Take the syrup off the heat and add your flavorings. See Tip. |
Compote & CreamTip You can substitute the blueberry compote with any fruit compote. |
Compote & Cream
This blueberry cream is simply blueberry compote folded into whipped cream. 1. Prepare the compote according to the recipe. 2. Whip the heavy cream to soft peaked. Gradually, add the powdered sugar. Continue to whip the cream to medium peaked. 3. Divide the blueberry compote in half. Set aside one half, then fold the other half of the compote into the whipped cream. |
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