This week it was my Dads birthday, but while the birthday was in the week, so we meet at the weekend for coffee and cake. I promise to bring a cake and after thinking a little bit, I decided to make a Vanillacream-Torte. The making was easy and luckily I took a picture because the summerhot car was not a good for the torte. The chocolade dekor on the top melted and the sides became soft. Arriving at my parents place I storm inside without greeting and place the torte in the fridge. This rescued the rest of the torte.

Luckily the taste was not harmed and I have a picture to proof that once the torte looks nice

Vanillacream-Torte

For a Springform with 20 cm diameter:

Pâte Sablé

• 150g flour
• 125g butter
• 45g muscovado
• 1 pinch Fleur de Sel

Golden Chiffon

• 1 egg yolk
• 20g water
• 20g oil
• 20g sugar
• 40g flour
• 1/2 Tl Cream de Tatar
• 1 egg white
• 20g sugar
• 1 Tl vanilla sugar
• some citron peel

Vanilla cream

• 200g heavy cream
• 200g milk
• 1 vanilla bean
• 10g Agar
• 80g sugar
• 90g egg yolk (= 5 egg yolk)
• 300g heavy cream (whipped to soft peaks)

Glaze

• 60g water
• 30g sugar
• 3g Agar
• 1 vanilla bean

Deko

• rapsberries
• chocolade lattice
• vanilla bean

For the pâte sabé: Cream butter with sugar, then combine with flour. Cool 1/2 hour in the fridge, then roll it into a circle with 20 cm diameter. Bake 15 min at 175°C.

For the golden chiffon: Mix egg yolk, oil, water, sugar and spices untill well combined, the sift flour and cream de tatar on the batter and fold it into the batter.  Whip egg white with sugar untill it forms soft peaks, then fold it into the batter, too. Bake in a springform (Diameter 20 cm) and bake at 175°C for 20 min.

Vanillacream: Open the vanilla bean and scrap out the pulp and ad both the pulp and the pod to 200g cream, milk and the Agar, boil the mixture for 5 min. Allow the mixture infuse with the vanilla pod for another 10 min, then remove the pod. Heat the mixture to 80°C. Mix the eggyolks with sugar and stir it the hot Milk-Cream-Mixture and keep stirring for another 2 min, then remove the pot from the heat.

Let cool down to 35°C then fold the whipped cream into the cream.

Adjust the cake ring to 21 cm and place the disk of pâte sable in the middle. Pour the half of the cream on the disk and place the torte for 10 min the the freezer to secure the cream. Then place the golden chiffon on the top and pour the other half of the cream on it. Place in the fridge untill the cream is set.

For the chocolate lattice pipe molten chocolate on a baking sheet and let it dry well before using.

For the glaze: scrape out the pulp of a vanilla bean and add this to the water, sugar and agar. Cook for 2 min, let cool down to 35°C and pour it on top of the torte.

Decorate with raspberries and chocolate lattice and store in fridge untill serving.