Vanilla Meringue Cake You’ll Never Forget | Cipriani Cake скачать в хорошем качестве

Vanilla Meringue Cake You’ll Never Forget | Cipriani Cake

🍰 Cipriani Cake Recipe This is my take on the classic Cipriani cake. I made it moist and not too sweet with a soft vanilla sponge, light crème diplomate, and fluffy Swiss meringue on top 🕰️ About the cake The original Cipriani cake comes from Harry’s Bar in Venice, Italy. It was created by the Cipriani family, who are also known for inventing the Bellini cocktail This cake is traditionally made with vanilla sponge, custard cream, and meringue. It's known for being simple but elegant. In my version, I lowered the sweetness and made the sponge extra moist so it's easier and more enjoyable to eat. It’s a beautiful celebration cake that looks fancy but feels light and creamy! 🍏 Instagram   / sundaybakingchannel   🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email [email protected] 🍑 Music https://www.epidemicsound.com/referra... 🌿 Vanilla Sponge (Genoise) Egg yolks 60g (about 3 yolks) Honey 8g Vanilla extract 3g Egg whites 105g (about 3 whites) Sugar 70g Cake flour 76g Milk 30g Canola oil 25g Tip: This genoise-style sponge can be tricky for beginners. If you're not confident in whipping to a fluffy texture, add 1g baking powder. It’ll help give you that light and airy result. Bake at 325°F (160°C): Convection oven: about 25 minutes Conventional oven: about 30-35 minutes 🍮 Crème Diplomate (Light Cream Filling) Pastry Cream Base: Whole milk 90ml ¼ vanilla bean (or vanilla extract) Sugar 25g Flour 4g Cornstarch 4g Egg yolk 20g (about 1 yolk) Plus: Cold heavy cream 180ml ☁️ Swiss Meringue Egg whites 70g (about 2 whites) Granulated sugar 100g Lemon juice 20g (optional) Note: I didn’t use lemon juice this time. If you want pure vanilla flavor like I do, skip it. If you want a lemon flavour in the cake, go ahead and add the lemon juice to the egg whites and sugar before heating. Cook the mixture to 60°C and whip it just like I show in the video. It’ll give your meringue a light, citrusy finish that pairs really well with the vanilla sponge and cream.