Cake with Vanilla Cream Filling

Ingredients

• 115 g melted butter
• 175 g sugar
• 1 packet vanilla sugar
• 90 g flour
• 90 g cornstarch
• 1 tsp Baking powder
• butter (for the pan)
• sugar (for the pan)
• 6 egg yolks
• 100 g sugar
• 0.5 l milk
• 0.5 Vanilla bean
• 6 sheets gelatin
• 20 ml orange liqueur (or rum)

Instructions

1. 1.

   Grease the Pannettone mold and dust the edges with sugar. Beat the eggs with sugar and vanilla sugar until fluffy. Mix flour, cornstarch and baking powder. Alternately fold the flour mixture into the butter and then into the frothy batter. Pour the dough into the mold and bake in a preheated oven at 180 °C (convection) for about 40–50 minutes (do the toothpick test!). Remove the cake and immediately flip it out of the mold. Let cool completely. Scoop out the interior with a spoon, repurpose the crumbs elsewhere. Place the hollowed cake back into the cleaned mold.

2. 2.

   For the cream, bring the milk to a boil with the split vanilla bean. Remove the pod, scraping the seeds into the milk. Soak the gelatin. Whisk the egg yolks with sugar until creamy. Add the hot vanilla milk while stirring vigorously. Transfer the mixture to a pot and gently warm under constant stirring (do not boil!) until it thickens. Squeeze out excess water from the gelatin and dissolve it in the hot cream. Strain the vanilla cream through a sieve and let it cool slightly, stirring occasionally to prevent skin formation. Pour the lukewarm cream into the hollowed cake and chill until set. Flip out of the mold. Dust with powdered sugar before serving. Add vanilla sauce or liquid cream if desired.