Ingredients

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For the genoise:

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10 eggs 

1 cup + 1/4 cup sugar

1 1/2 cups + 1/3 flour

1 1/2 Tbsp vanilla extract

1/2 tsp vanilla powder

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For the vanilla cream:

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2 cups milk

1/2 cup sugar

2 eggs + 1 yolk

1/4 cup + 2 Tbsp corn starch

14 1/2 Tbsps butter

1 vanilla bean

1 cup heavy whipping cream

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Instructions

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For the genoise:

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1 - Preheat oven to 350°F.

 

2 - In a stand mixer, beat the eggs with the sugar until white, fluffy, and tripled in size.

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3 - Add the vanilla powder and the vanilla extract and beat a few more seconds.

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4 - Sift the flour over the egg batter and combine incorporating air with a spatula.

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5 - Pour the batter into a high round cake pan that is buttered and floured. 

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6 - Bake for about 35 to 40 minutes.

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For the vanilla cream:

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1 - Boil over medium heat the milk and the vanilla bean cut lengthwise. 

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2 - Remove the vanilla bean and collect seeds. Put seeds back in the milk.

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3 - In a bowl, whisk together the sugar and the eggs, then add the corn starch and stir.

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4 - Pour the hot milk into the previous mixture, stir and bring back to heat. Whisk until thick and creamy.

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5 - Remove from heat and add half of the butter. Stir until smooth and silky.  

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6 - Cover with plastic wrap directly on the cream and allow to cool. 

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7 - Once the cream has cooled, whip the other half of the butter (softened) until creamy and add it to the cream.

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8 - Whip the heavy cream to peak and add it to the buttercream incorporating air. Reserve in the fridge for about 2 hours. 

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To assemble the cake

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1 - Remove the genoise from the pan and clean the pan. Cut the genoise in 4 equal discs.

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2 - In the same pan the genoise was baked in, place a disc of parchment paper on the bottom. 

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3 - Put the first disc of genoise in the pan.  

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4 - Pour some of the vanilla cream on the disc and cover with another disc, add more cream and cover with another disc. 

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5 - Repeat to the last disc.

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6 - Cover the cake with plastic wrap and reserve in the fridge for a minimum of 4 hours or overnight.

 

 7 - Turn the cake upside down on a plate and remove from pan. Spread the overflow of cream around the cake with a spatula. 

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8 - Decorate with whipped cream, buttercream, ganache, or fresh fruits.