Vanilla bean pastry cream meets white butter cake in this take on the French classic by Wendy Kromer.



Ingredient Checklist


Instructions Checklist
  • To assemble the cake: Split the two cake layers in half, horizontally. Set one layer on a corresponding-size cardboard round, and pipe a dam of caramel buttercream around the edge of the layer, then fill with vanilla-bean pastry cream. Set next cake layer on top, and spread with approximately 2/3 to 3/4 cup of the caramel buttercream. Set the next cake layer on top, pipe a dam, and fill with pastry cream. Set the last cake layer on top, then crumb-coat tier using caramel buttercream. Chill the cake layer well, then spread on another layer or two of caramel buttercream, giving the tier a final coat.


Reviews (1)

63 Ratings
  • 5 star values: 18
  • 4 star values: 20
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
The cake instructions say's "see below for baking times" but there is NOTHING "below" Need some help here please or some type of recommendations.