Ideal for a birthday, this cake will amaze children ...
Prep time1 timeh
Cook time1 timeh15 minutesmin
Total2 hoursh15 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 10
Ingredients:
Vanilla cake base
6eggs
500ggranulated sugar
1,5ccnatural vanilla extract
2plain yogurts
180mloil rapeseed type
2sachets baking powder
750gall-purpose flour
Chocolate ganache
20clheavy whipping cream 30%
200gdark chocolate pastrylittle bodied
30gunsalted butter
Vanilla icing
20clsemi thick cream 30% mg
110gicing sugar
1ccnatural vanilla extract
300gPhiladelphia cream cheese
250gmascarpone
Yellow natural food coloringor other color according to the princess
Instructions:
Vanilla cake base
Preheat the oven to 180 ° traditional heat.
In a bowl, relax whole eggs with a fork. In the bowl of the food processor, beat the eggs, sugar and liquid vanilla until doubled in volume.
Then add the natural yoghurts, the oil and mix well.
Finish by incorporating the dry ingredients: baking powder and flour. Mix until a very smooth mixture is obtained.
Prepare the mold by attaching the base and the inner rod as specified in the mold instructions. Butter and flour it.
Pour the dough and bake for 1h15. It will be necessary to cover with aluminum foil halfway through cooking to prevent the top from burning. Check that the cake is well cooked by pricking the tip of a knife, which should come out dry.
Wait until the mold has become cold before unmolding (gently).
Cut the cake into 3 equal horizontal slices (base-middle-cap). Set aside for later.
Chocolate ganache
Heat the whole liquid cream. Off the heat, pour over the chopped chocolate and butter. Homogenize everything and let cool until a spreadable consistency is obtained.
Vanilla icing
In the bowl of your mixer, beat the semi-thick whipped cream. Add the icing sugar and liquid vanilla extract.
Stir in the Philadelphia and mascarpone. Whisk at maximum speed for a few moments, the icing should take on visibly consistency.
Finish by adding a dash of yellow food coloring. Whisk one last time.
Assembling the princess cake
Place an 18cm cardboard support on your cake pan (this is optional but it avoids damaging the pan when cutting). Secure it with a little icing.
Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve.
Take the 1st slice, fix it on the cardboard support using a knob of icing.
Cover this slice with a layer of chocolate ganache then place the middle slice. Repeat the operation: layer of ganache then slice from above.
Then place a thin layer of vanilla icing over the entire surface of the cake thus formed using a spatula. Be careful, this layer must be very thin, you can see the crust of the cake through. This thin layer avoids having cake crumbs in its final icing ...
Put in the refrigerator for 30 minutes.
Then insert the doll bust at the top (previously dressed). NB: protect her dress by wrapping it along the peak of the bust in cling film.
Cover the entire cake with a generous layer of vanilla icing using a spatula.
Use a pastry bag with a fluted tip to create the frills at the base of the bust and at the bottom of the dress. Store in the refrigerator until serving.
Notes:
Store in the refrigerator for about 4 days, ideally in a cover. Take out 15 minutes before tasting so that it regains its flavors.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)