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1
Preheat the oven to 350 degrees F. Grease and line 2 (8-inch) cake pans.
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2
For the cake: Whisk together the eggs, egg whites, milk, and vanilla and set aside.
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3
Place the sugar, flour, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment.
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4
Add in the softened butter and half of the egg mixture to the mixer and beat on medium speed until batter is very smooth, about 4 minutes.
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5
Add the remaining egg mixture in 3 additions, scraping down the bowl after each addition, and beating for 2 minutes afterwards.
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6
Portion out the batter evenly into the prepared pans.
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7
Bake until the cake springs back when lightly touched in center, 45 to 50 minutes.
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8
Cool the cakes in the pan for 10 minutes, and then turn out to cool completely.
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9
Can be made a day ahead.
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10
For the ganache: Place the ingredients into a heatproof bowl and place over a saucepan of barely simmering water.
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11
Whisk until melted and smooth.
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12
Place the cooled cake on a cake round.
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13
Trim the top of the cake and hollow out the middle to hold the pastry cream.
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14
Cut the trimmed cake into big chunks and set aside.
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15
Place the lightened pastry cream into the cake, creating a small mound in the middle.
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16
Pile the cake pieces on top of the pastry cream.
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17
Pour warm ganache over the entire surface until covered.
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18
Let the cake rest for 2 to 3 hours before serving.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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21
Place most of the milk, half of the sugar, and vanilla into a saucepan and bring to a low simmer.
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22
Meanwhile, whisk together the rest of the milk, eggs, yolks, the remaining sugar, and cornstarch.
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23
Temper the egg mixture with 1/3 of the hot milk, whisk well, and pour back into the saucepan.
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24
Over medium heat, continue to cook and whisk until the custard is thick and starts to bubble.
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25
Continue whisking and cooking for 10 more seconds.
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26
Strain the pastry cream through a sieve, pushing through with a spatula, into a clean mixing bowl.
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27
Immediately cover the entire custard surface with plastic wrap and cool before using.
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28
When the pastry cream is cool, remove the plastic wrap, insert the beater attachment into the stand mixer, and beat the pastry cream on medium speed until smooth.
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29
Remove the cream to a mixing bowl.
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30
Whisk the heavy cream to stiff peaks and fold into the pastry cream in 2 additions
