Vanilla cake with vanilla cream

Ingredients for 1 servings:

• 235 ml milk
• 1 ½ tsp vanilla extract
• 225 g butter, soft
• 450 g sugar
• 360 g flour
• 1 tbsp baking powder
• 5 egg whites
• 225 g butter, soft
• pinch(s) of salt
• 420 g powdered sugar
• 6 tbsp milk
• 1 tbsp vanilla extract

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 175°C. Grease three 20 cm springform pans and line the bases with baking paper. Mix together the milk and vanilla extract. If you prefer a more vanilla flavor, you can also use 2 teaspoons of extract. Beat the butter with a hand mixer or a stand mixer on medium speed until creamy, gradually adding the sugar until light and fluffy. Sift the flour and baking powder and mix. Alternately add the flour and milk mixture to the butter and knead. Beat the egg whites until stiff, then gently fold in. Divide the batter between the prepared baking pans and bake for about 20 to 23 minutes. Then do the skewer test. If nothing sticks to the skewer, the cake is done. Let it cool for 10 minutes, then remove from the pans and let it cool completely on a wire rack for about 40 minutes. In the meantime, make the buttercream. To do this, beat the butter and salt at medium speed with an electric mixer until creamy. Gradually add the sifted powdered sugar and about 6 tablespoons of milk and continue beating on low speed until smooth. Now add the vanilla extract. If necessary, add more milk a teaspoon at a time until the frosting reaches the desired consistency. Spread the buttercream between the layers and place them on top of each other. Finally, spread the remaining cream evenly over the outside of the cake and spread it out so that it looks nice and smooth. Tip: Decorates well with fondant decorations (e.g. snowflakes). Alternatively, you can make a ganache instead of buttercream and cover the cake with fondant. If you don’t like cream cakes, you can also pour the batter into a 28 cm baking pan and eat it without the cream. The cake will be nice and moist, but the baking time will vary!