by sdebrango
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1 layer of yellow cake ( I use my go to tender yellow cake recipe, you only need one layer (wrap and freeze the other one) Ask a question about this ingredient
1 cup half and half or whole milk Ask a question about this ingredient
1 vanilla bean split or 2 tsp pure vanilla extraxt see note in step 1.and step 3 Ask a question about this ingredient
5 tablespoons Sugar (1/4 cup + 1 tbs Ask a question about this ingredient
3 large egg yolks at room temperature Ask a question about this ingredient
1/4 cup Corn starch or flour Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
Place half and half or milk, vanilla bean and sugar in medium saucepan. (NOTE: If you are using vanilla extract do not add your vanilla now) Cook on high heat bring almost to boiling. Remove from heat. In medium bowl whisk eggs and 1 tbs sugar until thickened sift in cornstarch or flour and beat until combined.
Ask a question about this stepPour hot milk into egg mixture whisking as you pour. Pour back into saucepan and cook on medium high heat whisking constantly until mixture thickens takes approximately 2 minutes and if you are using a thermometer the take it off the stove when the temperature reaches 165. It will be very thick. Remove vanilla bean. The pastry cream is enough for one 9 inch cake.
Ask a question about this stepTransfer to bowl. Add vanilla extract now if you did not use a vanilla bean and add the butter stir and cover with plastic wrap pressing it directly onto the surface of the cream. Refrigerate until completely cooled. I purposely made this recipe very thick because it has to hold up as the filling for the cake. If your pastry cream is too thick after cooling add a little milk or cream and beat, it will loosen up but be careful not to add too much milk you don't want this too thin.
Ask a question about this step4 ounces Dark chocolate chopped into small pieces Ask a question about this ingredient
1/2 cup Heavy cream Ask a question about this ingredient
1 tablespoon Kahlua (Or other coffee liquor) Ask a question about this ingredient
1 tablespoon Clear corn syrup (Optional) Ask a question about this ingredient
Heat cream in small saucepan until hot but not boiling. In medium mixing bowl add your chopped chocolate, pour hot cream on top of the chocolate and let sit for approximately 5 minutes, stir chocolate should be melted and silky smooth. Add the Kahlua, and optional corn syrup stir and let sit for 15 minutes it will begin to thicken but should be pourable.
Ask a question about this stepCut your cake in half, put the pastry cream on the bottom half of the cake, put the top layer back on. Pour or spoon the ganache over the top of the cake. Refrigerate until 30 minutes before serving.
Ask a question about this stepThank you so much creamtea, so glad you liked it and happy birthday to your daughter!
Thank you, I am actually making one right now, getting picture soon. This is my all time favorite when I was little my parents were peeved at me as I always asked for this as my birthday cake they wanted one of those sugary confections with lots of icing. Between this and your cappacine cheese cake its hard to decide maybe I'll celebrate with 2 cakes next year.
Life is short, eat dessert first.
Ha yes I totally agree. Never to full for dessert, at least I'm not.
So THIS is how one gilds the lily.
Peter works for food52 and thinks up ways to make the website better.
Made this yesterday for my daughter's birthday (I cross-posted on the Tender Yellow Cake page about my escapades with a springform pan). It is fabulous. I used a different pastry cream recipe (wanted to use lactose-free milk rather than h&h to lower the lactose and the fat), Sharfen-berger chocolate, and no Kahlua (which suppresses the homework impulse). Fabulous. Everyone is at work/school at the moment and it's just me and The Cake here...I fear for its safety.