John Myers
Vanilla Clouds Ala Rose Light
The perfect vanilla clouds ala rose light recipe with a picture and simple step-by-step instructions.
- 1 Tasse – 200 ml
- 3 cups Flour
- 0,5 Cup Sugar
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 1 Cup Oil
- 1 Cup Milk
- 1 pinch Salt
- 3 Eggs
- Filling:
- 2 packet Custard powder
- 6 tbsp Sugar
- 750 ml Milk
- Decoration:
- Powdered sugar
- Grease a round springform pan (28 cm) and line the base with baking paper. Preheat the oven to 180 degrees (convection 160 degrees).
- Beat eggs with sugar, salt and vanilla sugar until frothy. Add the oil and the milk and continue to stir well.
- Finally add the baking powder and flour and stir everything to a smooth mass. Now fill the dough into the springform pan and bake the cake for 30 to 35 minutes. Don’t forget the stick test.
- In the meantime, make the filling.
- Put the pudding powder in a small bowl and mix with the sugar and 12 tablespoons of the milk until smooth. Put the rest of the milk in a saucepan and bring to the boil. Remove from the stove and stir in the mixed pudding powder. Put it back on the stove and let it thicken for about 1 minute over a medium heat, stirring constantly.
- Let cool, stirring occasionally.
- Take the cake out of the oven and let it cool down in the mold for 10 minutes, only then remove it from the mold and let it cool down.
- Cut the cake horizontally once, spread the pudding on it, smooth it out and put the pastry lid on it. Chill for 2 hours.
- Dust with powdered sugar before consumption and serve.
- Tip 10: For a chocolate cake, add some baking cocoa to the batter and use chocolate pudding powder instead of vanilla pudding powder. Use cocoa for dusting.
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