BABY VANILLA BEAN CAKE RECIPE

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry.
• For cake: In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
• For pastry cream: In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
• Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
• Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled.
• To frost and assemble: For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
• Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake.
• Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired.
• Yield: 10 servings.
• Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals.
• Originally published as Baby Vanilla Bean Cake in Taste of Home's Holiday & Celebrations Cookbook
• Annual 2009, p186
• Nutritional Facts
• piece equals 930 calories, 41 g fat (21 g saturated fat), 226 mg cholesterol, 583 mg sodium, 133 g carbohydrate, 1 g fiber, 10 g protein.
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