Cipriani cake would be the most aesthetic and elegant cake I have ever seen. It’s fluffy, sweet, vanilla, and delicious. I’ve never had an original Cipriani cake at their restaurant, so I made one at home. It’s a fake Cipriani cake that you can make at home and eat that same day.
Ingredients:
- 4 egg yolks room temp
- 205 g regular white sugar
- 20 g vanilla sugar
- 2 tsp vanilla extract
- 100 ml oil
- 55 ml full-fat milk
- 240 g cake flour
- 12 g baking powder
- 4 egg whites room temp
Vanilla Cream
- 38 g vanilla pudding powder
- 500 ml semi-fat milk
- 500 ml whipping cream
- 3 tbsps full-fat milk
- 2 tsp vanilla extract
- 16 g cream stiffener
Meringue
- 4 egg whites
- 200 g regular white sugar
- juice from a lime
- 1 tsp vanilla extract
- 100 ml water
Cipriani cake was on my dream list after a few visits to London. I saw this cake everywhere on my social media. The style, elegance, and luxury, that’s what Cipriani has to offer.
WHAT IS CIPRIANI?
Imagine luxury restaurants and clubs around the world. The breathing elegance, style, aesthetically pleasing locations, beautiful interior, and delicious food. That’s what an Italian hotel and leisure company Cipriani is.
People say that the Bellini cocktail was created by the owner of Cipriani restaurants, Mr. Cipriani. Ernest Hemingway used to come to Cipriani as well. They also cook original Italian food and sell pasta in their e-shop. Let me know if you’ve ever been there!
CIPRIANI CAKE IS A PARADISE FOR lovers of MERINGUE
The cake amazed me with its aesthetic look. It’s a stunning layer cake with sweet cake cream. The original is heavy on lemon flavor (that’s what I read on the Internet maybe it’s not true) and looks much better.
I imagined it tastes like eating a vanilla cloud. Soft, very airy, sweet but not too much. A well-balanced slice of cake that also have this marshmallow aftertaste, if it makes sense? The burnt parts of the cake are simply the best.
And because I haven’t gotten a chance (yet) to taste the original, I tried to make this fake Cipriani cake at home. A good, homemade Cipriani meringue cake with vanilla flavor and a generous portion of meringue.
My meringue struggle
My final words – the cake is great. It looks good, it’s semi-sweet, airy, soft, and silky. I love the look and taste of it. Would I make it for my friends or eat it for 2-3 days? Probably not. And here’s why.
Upcoming words are only my thoughts and have nothing to do with the original cake. I just fucked it up a little.
As I said before, I loved the original cake because of the way it looked like. And I also have a flaming gun/ a butane kitchen torch at home so I was excited about burning the meringue. I intended to make TONS of meringue and just stick it on every part of the cake. I wanted this beautiful meringue foam on top, just to make a tall gorgeous-looking cake. This was the main error. Cake wasn’t tall, so meringue was dripping down, the brown spikes didn’t hold their form and it all fell down. I also ended up with unused whisked egg whites in another bowl.
How can you fix this? I think this is the part when you have to compromise.
You can have a big cake with less meringue on top and sides of the cake or a tall cake with more meringue.
- a tall cake, more meringue – you will use 2 small cake tins (15-18 cm diameter). You will cut them into many thin layers and add less cream between them. Then you will put the meringue on top and sides of the cake, and right into the fridge. I recommend eating the cake on the same day you’re making it.
- a big cake with less meringue – you will use a big cake tin (25 cm diameter – that’s what I used). You will cut the cake into 4 thin layers and add a generous amount of vanilla cream. Meringue will go on top of the cake and less on the sides.
Keep in mind – the meringue MUST be whipped really well. It can take up to 20 minutes!
What would I do next time:
The cake was great and the mix of vanilla cream with meringue was a chef’s kiss. But here’s how I would make Cipriani cake at home next time – go for a big cake and less meringue.
The main issue is the meringue. It melts like crazy so now, I would make a meringue and add it on top of the cake. Then slowly drag it on the sides in a thin layer. That’s it. Also, you can still make more meringue if there will be no issue with this amount.
We’ve been eating it for 2 days now and it still tastes amazing. And because I got rid of half of the meringue from the cake (like physically grabbing it and throwing it away) – it holds its form and tastes like a fresh cake.
The recipe includes the improvements for the best Cipriani cake at home.
RECIPE FOR CIPRIANI CAKE AT HOME:
Cake Layers
Preheat the oven to 170°C. Prepare a cake tin (25 cm diameter) or 2 small cake tins (15-18 cm diameter).
Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
Then add vanilla extract, oil, milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
In another bowl whisk together flour and baking powder. Add to the creamy batter and fold in with a rubber spatula until the flour disappears.
Whisk the egg whites and once they’re stiff, combine them with a rubber spatula with a cake mix. You get a nice fluffy cake mix.
Pour the batter into a cake tin and bake for 30 minutes or until the toothpick comes out clean. When the cake is cool, cut it into 4 thin layers – be careful, it must be really cool or it’s going to break. If you don’t mind, rather cut the cake into 3 layers.
Vanilla Cream
Prepare a pudding powder with milk according to the instructions on the package. Let the pudding cool completely.
When it’s cool, add milk – if you won’t eat the cake on the same day, I would boil it before using it, so you have “fresh milk” in the cake. Mix it well with and egg whisker until it has a creamy consistency.
Whip the cold whipping cream with cream stiffeners. Do not over-mix it! Add whipped cream with a rubber spatula into the cream pudding and fold it in. Again, be careful and don’t over-mix it!
Cake
Take cake layers. Put one down and add a generous layer of vanilla cream on top. Add another cake layer on top and continue until you end up with a cake layer as last.
Put the cake into the fridge.
Meringue
In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. The sugar should be dissolved.
Here comes the tricky part – meringue. Add egg whites into another bowl. Mix them on high speed for 2 minutes. Then slowly add hot sugar syrup. Whip on high speed.
The meringue should be silky, glossy, and stiff. When you reach the dreamy form, add it on top of the cake and on sides as well.
Use a butane kitchen torch to brown the meringue. Of use any heat/flame to burn the meringue.
If you decide to make the Cipriani cake at home, please let me know on Instagram or Pinterest. I would love to see how you designed the cake and how did it go. Thank you for your support. ❤️
Cipriani Cake At Home
Ingredients
Cake Layers
- 4 egg yolks room temp
- 205 g regular white sugar
- 20 g vanilla sugar
- 2 tsp vanilla extract
- 100 ml oil
- 55 ml full-fat milk
- 240 g cake flour
- 12 g baking powder
- 4 egg whites room temp
Vanilla Cream
- 38 g vanilla pudding powder
- 500 ml semi-fat milk
- 500 ml whipping cream
- 3 tbsps full-fat milk
- 2 tsp vanilla extract
- 16 g cream stiffener
Meringue
- 4 egg whites
- 200 g regular white sugar
- juice from a lime
- 1 tsp vanilla extract
- 100 ml water
Instructions
Cake Layers
- Preheat the oven to 170°C. Prepare a cake tin (25 cm diameter) or 2 small cake tins (15-18 cm diameter).
- Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
- Then add vanilla extract, oil, milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
- In another bowl whisk together flour and baking powder. Add to the creamy batter and fold in with a rubber spatula until the flour disappears.
- Whisk the egg whites and once they're stiff, combine them with a rubber spatula with a cake mix. You get a nice fluffy cake mix.
- Pour the batter into a cake tin and bake for 30 minutes or until the toothpick comes out clean. When the cake is cool, cut it into 4 thin layers – be careful, it must be really cool or it's going to break. If you don't mind, rather cut the cake into 3 layers.
Vanilla Filling
- Prepare a pudding powder with milk according to the instructions on the package. Let the pudding cool completely.
- When it's cool, add milk – if you won't eat the cake on the same day, I would boil it before using it, so you have "fresh milk" in the cake. Mix it well with and egg whisker until it has a creamy consistency.
- Whip the cold whipping cream with cream stiffeners. Do not over-mix it! Add whipped cream with a rubber spatula into the cream pudding and fold it in. Again, be careful and don't over-mix it!
Cake
- Take cake layers. Put one down and add a generous layer of vanilla cream on top. Add another cake layer on top and continue until you end up with a cake layer as last.
- Put the cake into the fridge.
Meringue
- In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. The sugar should be dissolved.
- Here comes the tricky part – meringue. Add egg whites into another bowl. Mix them on high speed for 2 minutes. Then slowly add hot sugar syrup. Whip on high speed.
- The meringue should be silky, glossy, and stiff. When you reach the dreamy form, add it on top of the cake and on sides as well.
- Use a butane kitchen torch to brown the meringue. Of use any heat/flame to burn the meringue.
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