Today, I would like to present one of my favourite cakes. It’s called the WHITE DREAM.
This classic vanilla cake combines fluffy cake layers with a silky vanilla buttercream and the amazing fruitness of both strawberries and raspberries.
This cake is perfect for elegant birthdays, weddings, or actually on any occasion! I also consider it to be a great idea to use this cake (actually any kind of design cake) as a present. Imagine a transparent box with a cake inside, tied up with a beautiful bow. Who wouldn’t like to get such a present?
Let’s start with the cake layers.
½ teaspoon baking powder
¼ teaspoon vanilla extract
- Preheat the oven to 180°C.
- Line the bottom of 15cm springform cake tin with baking parchment.
- In a large bowl, whisk the white eggs until they are stiff.
- Gradualy add sugar and the egg yolks until the mixture reaches a silky, creamy texture.
- Add flour with baking powder and vanilla extract. Gently mix all the ingredients.
- Pour the mixture into the tin.
- Bake for approximately 45 minutes.
Once the cake is ready, let it cool and cut horizontal into 3 or 4 pieces.
500 g heavy cream min. 30%
500 g natural yoghurt
4-5 table spoons powdered sugar
1 pack fix cream
½ teaspoon vanilla extract
Optionally strawberries and raspberries
- Whip the heavy cream with fix cream and powdered sugar.
- Combine it with yoghurt.
- Add berries.
- Spread over the cake layers.
For this vanilla cake I used a Swiss Meringue Buttercream, because it’s my favorite. Its texture gives the cake a perfect silky cover, which I simply love.
Before we dive into decorating of this pretty cake, let’s talk about how to make Swiss Meringue Buttercream. Difficult as it may seem, Swiss Meringue is really the easiest of all buttercreams. It involves cooking eggwhites and sugar over a double boiler, whipping them into a Meringue, and then adding butter and desired flavourings.
Swiss Meringue Buttercream consists of 3 Ingredients:
4 egg whites (room temperature)
300g butter min. 83% fat (room temperature)
How to make it:
- Make a double boiler by placing the metal mixer bowl over a saucepan of simmering water. Add the egg whites and sugar to the bowl, whisking constantly but gently until temperature reaches 65, or until the sugar has completely dissolved and the eggwhites are hot.
- Attach the bowl to the stand mixer and begin to whip until the cream is thick, glossy and no longer warm (it will take about 7 – 10 minutes).
- Switch to the paddle attachment and, with your mixer at medium speed, add slowly the butter, cube by cube. Once all of the butter has been added, switch the mixer up to the highest speed to beat the buttercream.
- Continue beating until it reaches a silky, smooth texture.
- Add additional flavours, colors etc.
REMEMBER! If the buttercream curdles, simply keep mixing and it will come back to the desired smooth.
Place the cake on a cake stand or a serving plate. Frost the top and sides of the cake and smooth with an Icing Smoother. Let it cool in a fridge for approximately 15 min, then repeat the frosting process with a thicker layer of cream. Cool the frosted cake for at least half an hour before decorating it with fruits or Chocolate Ganache to make a dripping effect.
Swiss Meringue Buttercream may be used immediately or it can be stored in an air-tight container in the fridge for up to about 10 days.
Easter is coming and I really hope you will all get around to baking! Why don’t you start with this beautiful white cake? I’m pretty sure it will get you in an excellent spring mood.