This recipe is:
It's a great cake if the celebration is for something special, and its “open” stick shape means it doesn't have to be right - so rustic is best.
Ingredients
330 g soft butter
1 3/4 cup white sugar
5 eggs
3 tablespoons of vanilla extract
4 cups of 00 flour
1/2 cup cornstarch
2 tablespoons of yeast
1 3/4 cup milk
4 eggs separated
1 1/3 cups white sugar
250 g butter, cube 2 cm, at room temperature
Methods or procedure
1.Preheat the oven to 170 ° C. Grease and line three 18 cm feather shapes.
2.tablespoons of vanilla extract
Beat butter and sugar with an electric mixer or hand mixer until frothy. Add the eggs one at a time and beat well with each addition. Add the vanilla and whisk well. Sift the flour and baking powder. Alternate half of them with the milk in the bowl until everything is combined. Distribute evenly over the cake pans.
3.Bake for 30 minutes, until a skewer inserted in the center is clean. Let cool completely.
4.For the Swiss meringue buttercream, beat the egg white and icing sugar in a metal bowl. Place the container over a pot of boiling water, being careful not to touch the water. Whisk for 5 minutes until the sugar is completely dissolved. You can check this by rubbing some of the mixture between your index finger and thumb. (If you have a thermometer, the egg white and sugar mixture should reach 70 ° C)
5.Using the mixer, transfer the mixture to the bowl of a planetary mixer. Beat hard and shiny tips for about 10 minutes. If the bowl is still hot to the touch, set it aside until the mixture has cooled. After cooling, with the engine running, add the pieces of butter one at a time and mix well with each addition. When all the butter is incorporated, add the vanilla.
6.To assemble the cake, use a sharp knife to cut the ends of each cake flat. Put a cake on a plate and spread it on a thick layer of frosting. Add fillings at this point - see note. Top with the other cake and add more frosting. Finish with the third cake and more frosting. Now spread some more frost on the sides of the cake. Use a spatula or even the flat side of a wide ruler held vertically to scrape the frosting off the sides of the cake until you get the perfect rustic "nude" look.
Reminder
If you don't have three glasses, you can cook in batches.