August 28, 2014

Vanilla bean cake




Autumn is definitely upon us. The days are getting shorter and the air is getting crisper. It's sunny. And it rains. Then 5 minutes later, it's sunny again.
Don't get me wrong, I absolutely adore autumn, it's probably my favorite time of the year (ok, I think I say that about all seasons).
I feel more inspired and full of energy than ever, and I can finally wear my favorite clothes again. Yes, I wear clothes during summer too, but way to little for my taste. I always feel like I lose my sense of style (the little that I have..) when it's too hot outside.
In fact, I feel so inspired and have so many ideas that in the end, nothing gets done. Almost. Or maybe it's in my head because people around me tell me "But, you get SO much done" and I just shrug my shoulders.. I run around, doing a little bit of this and a little bit of that.
I'm wondering, are there any freelancers reading this? How are you coping with time management?  I'm completely clueless so hit me up with your best tips please!

I actually surprised myself when I took these photos because they are so very summery, and my mood is set to autumn. I guess it's still summer though, after all, it's only August.













Vanilla bean cake
Makes one 6 inch cake / Serves 6-8

Recipes from my book Lomelinos tårtor


Ingredients
Cake
50 g (1/2 stick) butter
3 large eggs
1 cup (225 g) granulated sugar
1/2 tsp pure vanilla powder (or seeds from 1 vanilla bean)
1/3 cup + 1 1/2 tbsp milk
1 1/4 cups (180 g) all purpose flour
1 1/2 tsp baking powder
pinch of salt

Vanilla buttercream frosting
300 g butter, softened
1 1/2 - 2 cups powdered sugar
1/4 tsp pure vanilla powder (or seeds from 1/2 vanilla bean) or 1 tsp vanilla extract
1/4 cup heavy whipping cream
pink food coloring, if desired


Directions
Cake
1. Heat oven to 175°C (350F).
2. Butter and flour two 6 inch (15 cm) cake pans.
3. Melt the butter and let it cool.
4. Whip eggs, sugar and vanilla until very light and fluffy, about 5-7 minutes. Heat the milk until lukewarm and add to the egg mixture. Whisk in the melted butter.
5. Mix together flour, baking powder and salt in a bowl. Add dry mixture to the batter and stir until smooth.
6. Divide the batter between the two prepared pans.
7. Bake for 28-30 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely.


Frosting
1. Beat butter until smooth.
2. Add powdered sugar and beat until very fluffy and pale, about 3-4 minutes, scraping down the sides of the bowl every now and then.
3. Add vanilla and cream and whip for 30-60 seconds or until cream is fully incorporated.
4. If the frosting is full of air bubbles (because this frosting is fluffy!), stir with a spatula until smooth.


Assembly
1. Divide both cakes in half so you have four layers.
2. Put the first layer on a cake stand or serving platter. Spread about 1/4 cup of frosting on the first layer.
3. Repeat step 2 until you've used up all layers.
4. Spread a very thin layer of frosting all over the cake. Put cake in the fridge for 15 minutes.
5. Divide remaining frosting between two bowls and color into two different shades of pink if desired.
6. Spread a thick layer (alternating between the two colors of frosting) all over the cake, then use a large offset spatula two make patterns.
7. Store cake in the fridge (because of the cream) and bring to room temperature before eating.
8. Decorate with edible clover flowers.

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60 comments:

  1. I hate such buttercream.. it looks beautiful though..
    Bea

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  2. That looks so beautiful and delish! I love vanilla bean and just used it for crème brûlée.

    Love,
    Carolin

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  3. Your pictures are so gorgeous, I'm in love! They make me feel like spring!
    I take a look at your books (ice cream and "gâteaux de rêves") very often, this is a great source of inspiration, for the pictures and the recipes !!
    I al really fond of the aspect of the books : the paper, the smell of the pages...
    I hope you'll write other so I can have a beautiful collection ;-)
    Hope My english's not too bad, I didn't practiced for at least 2 years!
    Love ♥

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  4. Time is never enough for a creative mind and it means sacrifice for an artist. I love your recipes, I'm wondering If I will never be able to create emotion in taking pictures like you do!

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  5. These photos are gorgeous! A perfect transition from summer to autumn.
    I'm a freelance translator and I can tell you, I'm miserable with time management as well. I always procrastinate and then work 14-hour days when the deadline creeps up on me. I'd love to be more efficient with my time, but there are just so many interesting things to hold my attention! :)
    As long as you get your work done (and you seem to be doing so beautifully), I guess you shouldn't worry too much. This is the charm of being a freelancer, isn't it?

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  6. Love the classic flavour of this cook! Such a gorgeous frosting too!

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  7. Love the pictures and the cake sounds really amazing. Simple ingredients but a great taste (I guess ;) Thanks for sharing!

    Kaja, The Recipe Suitcase

    http://recipe-suitcase.blogspot.com

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  8. going nuts over this beauty!!!! i am so ready for autumn (and SCARVES!!) too!!! i cope with time management over the summer with lots and lots of air conditioning :) :)

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  9. Looks so delicious & pretty (:

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  10. The beauty you create never ceases to amaze me...

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  11. Ser fantastiskt ut, precis som alltid! Kram

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  12. Åh vilken fantatisk kombination av rosa och grönt. Älskade detta!

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  13. Oh, just so dreamy, as always -- love this so much, Linda.

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  14. Your photos are just so beautiful!! (as always :P )
    and this cake looks and sounds soooo delicious! vanilla bean is possibly one of my favourite things to feature in any baked good :)
    thanks for the recipe! and soooooo excited to buy your new book :D

    Bec {Daisy and the Fox}
    www.daisyandthefox.wordpress.com

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  15. Stunning food styling! I love the ferns and clovers(?). It's hard to get a fall weather feel with pink and green, but Autumn seems inescapable anyway. Maybe it's best to hold on to the last days of summer.
    Jessica
    Army Wife to Suburban Life

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  16. You seriously take the PRETTIEST pictures. I love them.

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  17. This has to be the prettiest cake ever! Absolutely gorgeous!

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  18. Ah my goodness gracious! This cake is perhaps the most precious, delicate, lovely little thing I've ever seen. And I'm sure it tastes wonderful, too. Spring, autumn, winter, summer; I'll take this cake anytime.

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  19. I adore your beautiful cake collages pictures! I´m not so much of a buttercream person, but this vanilla cake I´d definitely try - love the classic flavor!

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  20. I think this needs to be made immediately in my home! Yum! Reminds me of what my mom used to make for our birthdays growing up...

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  21. It would be so great if you could post the recipes in gram. But I love your Pictures and all the recipes.

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  22. Beautiful cake and beautiful pictures!

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  23. Such lovely photos of a pretty cake...yes I have same sisua with time management...seems like there are not enough hours in the day!

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  24. Linda, I love your food styling so very much! Your shots are always immaculate and so beautiful. I really like that you've coloured your vanilla buttercream with a tinge of pink - a perfect hue for these late summer days.

    Tamsin xx | A Certain Adventure

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  25. I am so in love with your recipes and your photos and your blog. Truly a treat.

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  26. Good evening,

    love your photos:-) great work.
    Lovely and beautyful cake and lovely table with green and flowers. Good thinking:-)

    If you want to try a lovely cake and take great photos, try this one:
    http://mariahoffbeck.blogspot.dk/2014/08/skovbunds-chokoladekage.html

    Enjoy.
    Birgit

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  27. Du gör det om och om igen. Varje gång så tänker jag att nu kan det inte bli vackrare.
    Men så fel jag har. Dessa bilder tar andan hur mig. Så fina!!!

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  28. I just found your blog and I love it. Such pretty photography and your food looks amazing.

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  29. Preciosa tarta, preciosas fotos y una pinta espectacular.
    Besos

    lagalletarota.blogspot.com

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  30. What a lovely, indeed summery, cake! I'm totally the wrong person to ask for advice when it comes to time management... It seems like I'm the same as you: running around doing a bit of this and that, finally feeling like I haven't really accomplished anything while people around me keep telling me how they could never keep up with my pace. Well, what should I say? I'm totally clueless.

    Happy September, sweet Linda! Now it's officially fall and we can start wearing proper cloths again. Cheers to that!

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  31. This looks beautiful! Thanks for sharing ^_^ http://inkandnonsense.blogspot.co.uk/

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  32. Flour measurement is wrong
    1 1/2 cups isn't enough
    Someone on Decor8 Instagram made cake said it was awful
    Should be at least 3 cups flour

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    Replies
    1. Hi there,
      No, the measurement is correct! It should be 1 1/4 cups flour (3 dl). I've made this cake many times so I know it's right. This cake is very typical Swedish though so maybe it's a case of us having different taste?

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  33. I love these ferns! So whimsical, especially since there's nothing like that in my area...just palm tree fronds. :)

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    Replies
    1. Haha :-) Palm trees are pretty ok too!

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  34. Going to try baking this beauty right now and I will be able to tell you if it tastes as good to an American palate as these fantastic photos look to American eyes! Thank you for so generously sharing all these recipes. Just pre-ordered the English version from Amazon. I wish other commenters would remember blogs are written by real humans and be a bit more courteous with constructive criticism.

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    Replies
    1. Thank you so much for the kind and appreciative words! I hope you will enjoy the book too!
      And I agree with you, constructive criticism is great when written in a respectful way.

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  35. Bit concerned at first as it seemed to be a very wet batter, almost like waffle batter, but 20 minutes in, it's rising nicely and smells fantastic.

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  36. Hi Linda! This looks perfect! I was wondering if I might be able to adapt this to cupcakes and how long I might cook them for?

    Thanks!

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    Replies
    1. Hi there! I've never tried them as cupcakes actually. I imagine they might be a little too fluffy for cupcakes but I'm not sure :-) I would guess they need to be baked about 15-18 minutes. I'll publish a new muffin recipe very soon, you should give them a try!

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  37. And verdict: mine needed about an extra 7 minutes in the oven, and is soft, pillowy, and delicious. Perfecto!

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    Replies
    1. Ahh, thank you so much for this!! I was actually a bit worried when I heard someone disliked it but now I don't have to worry about it. Thank you again! :-)

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  38. You're photography is stunning and your cakes look scrumptious omg omg omg i....like.....actually......can't.....hjjjbedwcjvqjzbat xx

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  39. I saw this on Little White Whale and Coco & Mingo. This is sensational. I am obsessed with the way you frosted the cake. It's a jewel. A jewel I want in my tummy!!!

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  40. That looks so gorgeous ! a bunch of inspiration in one posting ! thanks Linda !

    xoxo from Vienna
    Melanie

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  41. can i replace the butter with oïl ??? and i wanna double the recipe is okey to bake it in one pan?? actuly i wanna do it tonight hope u replay lovley linda .. bisos :)
    layal

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    Replies
    1. Hi! Sorry for the late reply. I wouldn't double the recipe and bake it in one pan as it will to long for it to cook.. better to bake it in batches! And I wouldn't replace butter with oil but it might work :-) Best of luck!

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  42. This post is so stunningly photographed, the consistency between the photos makes this such a joy to behold! The cake is so pretty I don't think I could bring myself to eat it!

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  43. Hi Linda. I'm going to make this cake for my mom's birthday and as I was writing down the recipe I started wondering:
    - when you mention 1/4 cup heavy whipping cream is the cream already whipped or straight from the package in its "normal cream" version?
    - Also, instead of food coloring, by using fresh strawberry puree will I get a decent frosting texture or it will turn out too liquid?

    Thank you in advance :)

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    Replies
    1. Hi Sofia! Wonderful! :-)
      1/4 cup is in unwhipped cream, straight from the package.
      And as a suggestion, I think it would be wonderful if you made the frosting from my last blogpost, it has a wonderful strawberry flavor (for the rhubarb strawberry cake)! Just make sure to double the amount of frosting :-) Hope that helps.
      Here is the recipe:
      http://call-me-cupcake.blogspot.se/2015/04/rhubarbstrawberry-chocolatenutella.html#.VUPkTmY87Xk

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