Cipriani Cake At Home
An easy recipe for 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.