Retro style Vanilla Cake with German buttercream скачать в хорошем качестве

Retro style Vanilla Cake with German buttercream

Please Turn on the subtitle (caption) for a detailed description. I like decorating the cake. The taste should be good first, But I think the cake will taste better when it looks beautiful. Retro styles have been popular these days in Korea. And also the retro style cake design also returned. I love flower patterns, so I piped a lovely flower pattern on the cake. I baked a vanilla cake. It is like a vanilla pound cake. Brushed on enough the cake sheet with rum added syrup when icing. It came out soft and moist. The buttercream that I used for this cake is called German Buttercream or Creme mousseline. I found there are two names. Both are the pastry cream (creme patissier) based buttercream. So the basic recipe is almost the same, but the amount of butter is different. In comparison, there is more butter in the German buttercream than in the creme mousseline. There's no big difference but the amount of butter. Some call it German buttercream. Others call it French buttercream (creme mousseline). Actually, I'm confused. Please tell me if you know about that. I increased the amount of butter for better icing and piping work by the way. This cream is silky and smooth, so it is used as filing cream in Fraisier cake, Puff, or Mille-feuille. Frost it on cupcakes also. You can add flavors like chocolate, coffee, and green tea. I recommend you to use vanilla bean instead of vanilla extract when you make the pastry cream. Because it definitely tastes good. I added some Icing sugar at the end. But it depends on your personal taste Little more vanilla extract will make cream less buttery and boost the flavor, so I hope you add it in. If you don't have vanilla bean when you make pastry cream, so just put vanilla extract in it, make sure the total amount is not more than 10g. Too much vanilla extract can break the balance of taste. Also, if the buttercream seems too stiff, Add little milk or whipped cream while whipping. Then you will get the consistency you want. I know some of you feel uncomfortable with buttercream cakes because of the fat. As it turns out, the milk fat content of this cream is a little more than whipped cream. If you want a buttercream that is not too greasy and not so sweet, Please try it. If you like classic vanilla cake, I recommend this. It's perfect for all kinds of celebration cakes. Ingredients ♥ ︎Vanilla Cake 280g Cake flour. (Not all-purpose flour) 200g Sugar 6g Baking powder 2g Baking soda 170g Unsalted butter 2 Eggs (Large eggs) 130g Greek Yogurt 4g Vanilla extract 1 Vanilla bean 120g Milk ♥ ︎ Pastry Cream 280g Milk 1 Vanilla bean (or 6g vanilla extract) 3 Egg yolks 130g Sugar 25g Cake flour (or corn starch) ♥ ︎ German buttercream (Creme mousseline) All of Pastry Cream 380g Unsalted butter (room temperature) Add Sugar Powder if Needed 4g Vanilla extract 10g or 20g Milk if needed ♥ ︎Syrup 60g Water 15g Sugar 7g Rum or Vanilla brandy.