Vanilla cream holiday cakes

Name: Vanilla cream holiday cakes
Total time: 45 min
Yield: 15 servings
Ingredients: 498.95 g puff pastry; 9 free range eggs; 299.94 g egg whites; 2 tsps whipped cream; 1 Tbsp white rum; 54 fl. oz. full fat milk; 2 bags vanilla extract; 180.02 g flour; 499.8 ml cream; 1 Tbsp sugar

Fluffy vanilla cream cakes that are perfect for the holidays and can be made in around 45 minutes. This recipe covers 16% of your daily vitamin and mineral needs and is ideal as a dessert. Try the Individual vanilla cakes with strawberries & cream, Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream, and Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream for similar treats.

Ingredients

puff pastry

498.95 g

free range eggs

egg whites

299.94 g

whipped cream

2 tsps

white rum

1 Tbsp

full fat milk

54 fl. oz.

vanilla extract

2 bags

flour

180.02 g

cream

499.8 ml

sugar

1 Tbsp

Method

You can also check recipe video here: http://www.youtube.com/watch?v=U9Mqqrv02H4
Preheat the oven on 200 C (about 390 F).
Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep
Roll the pastry thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The size should be just a little bigger than the size of your baking dish.
Bake the pastry for about 10-15 minutes until golden brown. Cool the upper layer completely. Leave the second one (bottom layer) in the baking dish.
Divide egg yolks from egg whites, putting egg whites in to the larger bowl.
For the egg yolk mixture, add sugar, vanilla and rum to the egg yolks into a smaller bowl.
Mix them together for a minute or two.
Add flour and 1/4 off milk and mix together to get a smooth mixture.
Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be very firm.
Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the egg yolk mixture in to boiling milk, whisking the whole time. Cook it for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk.
NOW THE CRUCIAL AN THE HARDEST PART IT IS BETTER THAT TWO PERSONS DO THIS
Take the boiling mixture of the stove.
Pour it in into egg whites very slowly at first.
Whisk the whole time. When you see both mixtures getting nicely mixed together in to a thicker mixture pour the boiling mixture faster into egg whites, until the end. When mixed, immediately pour the mixture in to the baking dish in which you have the bottom layer of baked pastry.
Shake the baking dish slightly so that every corner of pastry gets field, and leave it to cool (best is over night in the refrigerator).
Mix sugar and whipping cream in a bowl. Put whipped cream on the top off the cooled mixture.
Take the other baked pastry and cut it in to 15 same sized squares.
Put the squares on to the whipped cream.
Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.

Nutrition:

517 kcal

Carbs

31 g

Fat

36 g

Protein

15 g

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