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Vanilla Cream Cake With Coffee – Rum Sauce And Whipped Cream Recipe

Name: Contigo Latin Kitchens Vanilla Cream Cake With Coffee – Rum Sauce And Whipped Cream Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 tsp baking powder; 0.25 tsp salt; 4 pcs large eggs; 0.5 cups milk; 0.5 cups unsalted butter, melted; 2 tsp vanilla extract; 1 tbsp butter for greasing pans; 2 cups milk; 0.75 cup granulated sugar; 4 pcs egg yolks; 3 tbsp cornstarch; 2 tsp vanilla extract; 1 tbsp unsalted butter; 0.25 tsp salt; 1 cups strong brewed coffee; 0.25 cups dark rum; 0.33 cups brown sugar; 1 tsp vanilla extract; 1 tsp cornstarch; 1 tbsp water; 2 cups heavy cream; 2 tbsp confectioners' sugar; 1 tsp vanilla extract; 1 tbsp cocoa powder

Inspired by Contigo Latin Kitchen

Time3h 30m

Serves12

Make Vanilla Cream Cake With Coffee – Rum Sauce And Whipped Cream Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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POSTRE / DESSERT - Cake batter

2 cups 00 bread flour

1 1/2 cups granulated sugar

2 tsp Baking powder

1/4 tsp Celtic sea salt

4 pcs Large eggs

1/2 cups Milk

1/2 cups unsalted butter, melted

2 tsp Watkins vanilla extract

1 tbsp butter for greasing pans

POSTRE / DESSERT - Vanilla pastry cream

2 cups Milk

3/4 cup granulated sugar

4 pcs egg yolks

3 tbsp Cornstarch

2 tsp Watkins vanilla extract

1 tbsp Unsalted butter

1/4 tsp Celtic sea salt

POSTRE / DESSERT - Coffee – rum sauce

1 cups strong brewed coffee

1/4 cups dark rum

1/3 cups Brown sugar

1 tsp Watkins vanilla extract

1 tsp Cornstarch

1 tbsp water

POSTRE / DESSERT - Whipped cream

2 cups Heavy cream

2 tbsp confectioners' sugar

1 tsp Watkins vanilla extract

POSTRE / DESSERT - Garnish (optional)

1 tbsp cocoa powder

Method

Cake batter and bake

Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat eggs and granulated sugar until thick, pale, and fluffy, about 4-5 minutes.

Beat in vanilla extract.

Fold in melted butter to the egg mixture, then alternate adding dry mixture and milk until just combined.

Divide batter evenly between pans. Bake 25-30 minutes, until a toothpick inserted into center comes out clean. Cool in pans 10 minutes, then turn onto a rack to cool completely.

Vanilla pastry cream

In a saucepan, heat the 2 cups milk until just steaming; add vanilla if using vanilla bean.

In a bowl, whisk together yolks, sugar, salt, and cornstarch until smooth.

Gradually whisk hot milk into the yolk mixture to temper.

Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and just comes to a boil.

Remove from heat, whisk in butter until glossy. If desired, strain and chill until cold, then refrigerate until ready to use.

Coffee – rum sauce

In a small saucepan, combine coffee and brown sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.

Stir in rum and vanilla extract. If thickening is desired, whisk cornstarch with 1 tablespoon water to form a slurry and whisk into the sauce.

Cook for another 1-2 minutes until slightly thickened. Remove from heat and cool to room temperature.

Whipped cream

Chill a mixing bowl and beaters in the freezer for 10 minutes.

Pour heavy cream into bowl, add confectioners' sugar and vanilla. Beat on medium-high until soft peaks form, then continue to stiff peaks if desired.

Assembly

Level the cooled cake layers if needed. Place the first layer on a serving plate.

Spread vanilla pastry cream evenly over the first layer, then top with the second cake layer.

Drizzle coffee–rum sauce over and around the cake, allowing some to soak into the filling.

Spread or pipe whipped cream over the cake and smooth the top. Dust with cocoa powder and garnish with optional shaved chocolate or berries.