Cake with Vanilla Cream, Raspberries, and White Chocolate (Wersja do druku)

A four-layer vanilla sponge cake filled with silky pastry cream and fresh raspberries, finished with a glossy white chocolate drip and chocolate curls.

# Składniki:

For the vanilla sponge

01 - 6 large eggs, room temperature
02 - 1 cup (200 g) granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1 1/4 cups (160 g) all-purpose flour
05 - 1/4 cup (30 g) cornstarch
06 - 1 teaspoon baking powder
07 - Pinch of salt
08 - 3 tablespoons (45 g) unsalted butter, melted and cooled

For the vanilla pastry cream

09 - 2 cups (480 ml) whole milk
10 - 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
11 - 5 large egg yolks
12 - 1/2 cup (100 g) granulated sugar
13 - 1/3 cup (40 g) cornstarch
14 - 2 tablespoons (30 g) unsalted butter
15 - 1 cup (240 ml) heavy cream, cold

For assembly and topping

16 - 3 cups (360 g) fresh raspberries, divided
17 - 1/4 cup (60 ml) simple syrup, optional
18 - 5 oz (140 g) white chocolate, chopped
19 - 1/3 cup (80 ml) heavy cream, for the ganache
20 - White chocolate curls, for garnish

# Przygotowanie:

01 - Beat the eggs, sugar, and vanilla on high speed for 6-8 minutes until pale and tripled in volume. Sift the flour, cornstarch, baking powder, and salt over the batter and fold in gently in three additions. Fold in the melted butter last, just until no streaks remain.
02 - Divide the batter between two greased 8-inch round pans and bake at 350°F (175°C) for 22-25 minutes, until a toothpick comes out clean. Cool completely in the pans, then level the tops and split each round horizontally into two thin layers.
03 - Warm the milk with the vanilla bean until steaming. Whisk the egg yolks, sugar, and cornstarch in a separate bowl, then slowly pour in the hot milk while whisking constantly. Return to the pot and cook over medium heat, whisking hard, until thickened into a glossy pudding. Strain, press plastic wrap onto the surface, and chill at least 2 hours.
04 - Whip the cold heavy cream to soft peaks and fold it into the chilled pastry cream in two additions, keeping the mixture as airy as possible.
05 - Set a sponge layer down and brush lightly with syrup if using. Spread with vanilla cream and scatter with raspberries. Repeat with the remaining layers, finishing with a plain sponge layer on top, then chill at least 1 hour so it sets.
06 - Warm the heavy cream to a simmer, pour over the chopped white chocolate, and stir until smooth. Let cool until it thickens enough to drip, then pour over the chilled cake so it runs down the sides. Top with fresh raspberries and white chocolate curls, then chill again before slicing.

# Uwagi:

01 - Best assembled the day before or the morning of serving, so the raspberries stay fresh on top.
02 - A cold knife wiped clean between cuts gives the neatest slices.

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