Vanilla Bean Cake

By barbaran

Ingredients

• FLOWERS:
• 1 teaspoon meringue powder
• 1 tablespoon water
• Edible flowers of your choice
• 1/2 cup superfine sugar
• CAKE:
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 1 vanilla bean
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• PASTRY CREAM:
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 vanilla bean
• 2 egg yolks, beaten
• 1 tablespoon butter
• FROSTING & ASSEMBLY:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cardboard cake circle (5 inches)
• 4 wooden dowels (2 inches x 1/4 inch

Preparation

Step 1

Directions
•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.