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White Christmas Vanilla Cake

white christmas vanilla cake 1-1


Recipe instruction

1. SUGAR Dough


120g Unsalted butter
50g Icing sugar
1g Salt
45g Eggs
200g Medium protein flour
25g Almond powder



- Cream the butter with icing sugar and salt in a mixing bowl using a beater
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flours while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of the tart ring and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring
- Poke the dough gently all the way through with a fork
- Bake the tart at 160°C for 10 minutes and 150°C for 2 minutes



2. Japanese vanilla sponge


120g Egg yolk
39g Sugar
75g Sunflower seed oil
75g Water
150g Cake flour
270g Egg white
90g Sugar
1g Vinegar



- Mix sugar with egg yolk until fluffy
- Add water, cake flour and oil and mix
- Make a meringue with egg white, sugar and vinegar. Whisk until medium peak
- Fold the meringue into the egg yolk mixture

3. vanilla cremeux


264g Cream
115g Milk
52g Glucose
49g Egg yolk
239g Embassy Zen White Chocolate 33%
6g Gelatin (bloom in 30g cold water)
1pcs Vanilla bean



- Heat the cream, milk, glucose and vanilla bean
- Pour a little bit of the mixture into the egg yolks, then pour the mixture back into the rest of the milk and cream mixture. Heat until 83°C
- Pour the mixture on top of the chocolate
- Add the bloomed gelatin
- Mix using a hand blender until emulsified
- Keep in the freezer overnight





100g Milk
5g Glucose
1pcs Vanilla bean
100g Embassy Zen White Chocolate 33%
7pcs Gelatin sheet
200g Whipping cream



- Heat the milk, glucose and vanilla bean, then pour on top of the white chocolate
- Melt the gelatin, then add to the mixture
- Fold the whipped cream into the mixture


5. vanilla white chocolate glazing


150g Sugar
75g Water
150g Glucose
1pcs Vanilla bean
50g Embassy Zen White Chocolate 33%
100g Condensed milk
15g Gelatin (bloom in 75g cold water)
150g Neutral gel



- Boil the sugar, water, glucose and vanilla bean until 103°C
- Pour on top of the chocolate and condensed milk
- Add the bloomed gelatin and neutral gel
- Hand blend until smooth, rest overnight



6. Assembly



- Pour the mousse to fill half of the mould
- Add the sponge, then layer with frozen cremeux
- Add another layer of sponge, then top with another layer of frozen cremeux
- Pour the mousse into the mould, then top with sugar dough. Let it rest in the freezer (-18°C) overnight
- The next day, unmould the cake. Glaze the frozen cake, making sure that the glaze is at 32°C



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