Vanilla Cake
Vanilla cake with buttermilk base and fine buttercream filling is fluffy and creamy.
INGREDIENTS
FOR THE DOUGH
170g soft butter
350g sugar
1 tbsp vanilla extract
3 eggs (size M)
1 pinch of salt
250 g wheat flour (Type 405)
100g starch
2 teaspoons of baking soda
¼ tsp baking soda
250 ml buttermilk
A little grease for the shapes
Some flour for the molds
FOR THE CREAM
500g powdered sugar
250 g soft butter
2 tbsp vanilla extract
2 Table spoons of milk
FOR DECORATION
2 tbsp pastel-colored sugar decorations (sugar confetti)
2 tbsp pastel colored sugar pearls
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease two springform pans (Ø 20 cm) and dust them with a little flour. To make the dough, mix soft butter with sugar and vanilla extract at the highest level until creamy.
2nd step
Beat the eggs and add them little by little. Mix in the salt. Mix the flour, starch, baking powder and baking soda in a bowl, sift into the dough and stir in. Finally mix in the buttermilk.
3rd step
Divide the dough into the prepared springform pans and smooth it out. Bake the vanilla bases in the preheated oven for about 40 minutes until golden brown, then let them cool completely and remove them from the mold.
4th step
Cut the bottoms on the top horizontally, then turn them over and cut off the brown bottoms with a serrated knife. Also carefully cut off the browned side edges.
5th step
For the cream, sift the powdered sugar. Mix soft butter with powdered sugar at the highest level until creamy so that the cream is noticeably lighter and fluffy. Stir in the vanilla extract and finally mix in the milk.
