Italian Vanilla Cake Recipe ( Vanilla Pastry Cream Cake & Pastry Cream Recipe)
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Date: 2020-05-18
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Comments and reviews: 10
Toni
Ciao Emma! Mille grazie for this amazing cake. It didn't look like yours when I baked it, because it looked so pale, and I thought I failed. But it turned out to taste so very, very good, and the filling was perfect. I cannot thank you enough for helping me to present a beautiful and delicious cake for a special party! Tanti auguri!
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Ciao Emma! Mille grazie for this amazing cake. It didn't look like yours when I baked it, because it looked so pale, and I thought I failed. But it turned out to taste so very, very good, and the filling was perfect. I cannot thank you enough for helping me to present a beautiful and delicious cake for a special party! Tanti auguri!
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CitizenPerkins
Wow! My first visit and I was very impressed! That cake looks wonderful and your instructions make it seem like almost anyone could make it -- which makes me want to try out your recipe. ----Another new sub for ya -- all the way from Southern California. Now, excuse me while I check out some of your other videos.
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Wow! My first visit and I was very impressed! That cake looks wonderful and your instructions make it seem like almost anyone could make it -- which makes me want to try out your recipe. ----Another new sub for ya -- all the way from Southern California. Now, excuse me while I check out some of your other videos.
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Christine
Hi Emma! Can I use vanilla buttercream instead of whipped cream? I-ll be bringing the cake to a party so it won-t be refrigerated for a while. I love the idea of putting pastry cream inside my cake but I-m kinda worried that if I use buttercream, it-ll affect the flavor. Please let me know. Thank you!
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Hi Emma! Can I use vanilla buttercream instead of whipped cream? I-ll be bringing the cake to a party so it won-t be refrigerated for a while. I love the idea of putting pastry cream inside my cake but I-m kinda worried that if I use buttercream, it-ll affect the flavor. Please let me know. Thank you!
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Jessica
Hi Emma. I just made the pastry cream. It looked similar to yours, however, it tastes a bit eggy. I usually make it in a reg saucepan (diff recipe, for whatever reason I used a nonstick one this time. I'm not sure what to do at this point. --Thanks for the video!
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Hi Emma. I just made the pastry cream. It looked similar to yours, however, it tastes a bit eggy. I usually make it in a reg saucepan (diff recipe, for whatever reason I used a nonstick one this time. I'm not sure what to do at this point. --Thanks for the video!
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82glg
Hello Emma, quick question. this stabilized whipped cream works just as buttercream? (Seals the cake to keep the moisture inside and can be stored in the fridge) I want to make it to bring to work but I-ll have to bake it the day before.
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Hello Emma, quick question. this stabilized whipped cream works just as buttercream? (Seals the cake to keep the moisture inside and can be stored in the fridge) I want to make it to bring to work but I-ll have to bake it the day before.
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AN
hi Emma! Like all your cakes, this one is just as beautiful! Since butter sponges become hard when chilled while whipped cream frosting tastes great chilled, will this cake need to be brought to room temp before consumption?
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hi Emma! Like all your cakes, this one is just as beautiful! Since butter sponges become hard when chilled while whipped cream frosting tastes great chilled, will this cake need to be brought to room temp before consumption?
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Sam
I just made this cake and it is truly delicious. Moist, soft, creamy. I love the combination with the mascarpone icing and the cream vanilla mixture. I moistened my cake with Amarula creamy liqueur so it was HM HM GOOD
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I just made this cake and it is truly delicious. Moist, soft, creamy. I love the combination with the mascarpone icing and the cream vanilla mixture. I moistened my cake with Amarula creamy liqueur so it was HM HM GOOD
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Yummy
Doubled the recipe and divided into three 8'' (20 cm) pans. Baked at lower temp (160 C - 320 F) using convection oven for 55 min, yielded beautiful layers. Batter is thick. Genius recipe. Thank you so very much Emma!
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Doubled the recipe and divided into three 8'' (20 cm) pans. Baked at lower temp (160 C - 320 F) using convection oven for 55 min, yielded beautiful layers. Batter is thick. Genius recipe. Thank you so very much Emma!
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fiveoctaves
I made this cake with strawberries and whipped cream frosting. The pastry cream didn't set up and made it a bit tres leche-ie. Still, it was a HUGE hit and I will definitely make it again. Thank you!
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I made this cake with strawberries and whipped cream frosting. The pastry cream didn't set up and made it a bit tres leche-ie. Still, it was a HUGE hit and I will definitely make it again. Thank you!
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Rin
I really like the recipe, but I'm french and that's sometimes difficult to understand, can you tell me the quantity of each ingredient please? It looks delicious but I just need quantities >
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I really like the recipe, but I'm french and that's sometimes difficult to understand, can you tell me the quantity of each ingredient please? It looks delicious but I just need quantities >
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