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ADVERTISING
HEILALA VANILLA PUDDING CAKE
WITH MASCARPONE BUTTERCREAM
This luscious layer cake gets its divine texture from a silky pudding filling while the epic vanilla flavor comes from a double dose of
Heilala Vanilla. Heilala Pure Vanilla Bean Paste speckles the cake batter, pudding, mascarpone frosting, and simple syrup. Then Heilala
Pure Vanilla Sugar bumps up the depth of flavor in the cake crumb and adds crunchy texture to the exterior of the cake.
Makes 1 (9-inch) cake 5. Level cooled cake layers, if necessary; 2 teaspoons (12 grams) Heilala Pure
cut each layer in half crosswise. Place Vanilla Bean Paste
1 cup (227 grams) unsalted butter, 1 cake layer on a serving plate or cake ¼ teaspoon kosher salt
softened turntable. Brush layer with 2 tablespoons 16 ounces (454 grams) mascarpone
1½ cups (300 grams) granulated sugar (33 grams) Vanilla Simple Syrup. Using cheese, softened (see Notes)
½ cup (100 grams) Heilala Pure Vanilla a small offset spatula, spread ¼ cup
Sugar (48 grams) Vanilla Bean Mascarpone 1. In the bowl of a stand mixer fitted with
4 large eggs (200 grams), room Buttercream evenly over cake layer. Spoon the paddle attachment, beat butter at
temperature 1 cup (192 grams) buttercream into a pastry medium speed until creamy, about 1 minute,
1 teaspoon (6 grams) Heilala Pure bag, and cut a ½-inch opening in tip; pipe a stopping to scrape sides of bowl. With mixer
Vanilla Bean Paste ½-inch tall border of buttercream around
3 cups (375 grams) unbleached cake flour edge of cake layer. Using a small offset
1 tablespoon (15 grams) baking powder spatula, spread 1 cup (272 grams) Vanilla
¾ teaspoon (2.25 grams) kosher salt Pudding in an even layer within piped border.
1 cup (240 grams) whole milk, room Repeat procedure twice. Top cake with
temperature remaining layer, cut side down, and brush
Vanilla Simple Syrup (recipe follows) with remaining 2 tablespoons (33 grams)
Vanilla Bean Mascarpone Buttercream Vanilla Simple Syrup. Using a large offset
(recipe follows) spatula, spread a thin layer of buttercream on
Vanilla Pudding (recipe follows) top and sides of cake to create crumb coat.
Garnish: Heilala Pure Vanilla Sugar Refrigerate for 30 minutes.
6. Spread remaining Vanilla Bean
1. Preheat oven to 350°F (180°C). Spray Mascarpone Buttercream on top
2 (9-inch) round cake pans with baking and sides of cake. Using a small
spray with flour. offset spatula, texture sides and
2. In the bowl of a stand mixer fitted with swirl top as desired. Garnish with
the paddle attachment, beat butter and vanilla sugar, if desired.
sugars at medium speed until fluffy, 3 to
4 minutes, stopping to scrape sides of bowl. VANILLA SIMPLE SYRUP
Add eggs, one at a time, beating well after Makes about ½ cup
each addition. Beat in vanilla bean paste.
3. In a medium bowl, whisk together flour, ⅓ cup (67 grams) granulated sugar
baking powder, and salt. With mixer on low ⅓ cup (80 grams) water
speed, gradually add flour mixture to butter ½ teaspoon (3 grams) Heilala Pure
mixture alternately with milk, beginning and Vanilla Bean Paste
ending with flour mixture, beating just until
combined after each addition. Divide batter 1. In a medium saucepan, heat sugar and
evenly between prepared pans (about ⅓ cup (80 grams) water over medium heat
712 grams each), smoothing tops with a just until sugar dissolves. Remove from
small offset spatula. Tap pans on a kitchen heat; stir in vanilla bean paste. Let cool
towel-lined counter several times to settle completely before using.
batter and release any air bubbles; smooth
tops again, if necessary. VANILLA BEAN MASCARPONE BUTTERCREAM
4. Bake until a wooden pick inserted in Makes about 7 cups
center comes out clean, 28 to 38 minutes.
Let cool in pans for 10 minutes. Run a knife 2 cups (454 grams) unsalted butter,
around pans to loosen edges of cake layers; softened (see Notes)
remove from pans, and let cool completely 4 cups (480 grams) confectioners’ sugar
on wire racks. 4 teaspoons (20 grams) heavy whipping
cream
