-
1
Peel away the parchment from sponge cake.
-
2
Cut cake into 3 equal pieces and place 1 piece on a decorative platter or board for serving.
-
3
Make the chocolate ganache: Place the chocolate in a heat-proof bowl.
-
4
In a small saucepan, scald 2 cups of cream and corn syrup over medium heat.
-
5
Pour over the chocolate and let sit for 2 minutes, then whisk until smooth.
-
6
Let cool slightly before pouring on the cake.
-
7
Spread half of the chilled pastry cream over the bottom cake layer, spreading evenly with an offset spatula almost all the way to the edges.
-
8
Place another cake layer on top and cover with the remaining pastry cream.
-
9
Place the last cake layer on top and starting in the middle, slowly pour half of the chocolate over the cake and out to the sides.
-
10
Let sit for 5 minutes, then in several applications, pour the rest of the chocolate over the cake to completely cover.
-
11
Chill until set up and ready to serve, about 2 hours.
-
12
In a large bowl, using an electric mixer on medium speed, beat 1 1/3 cups cream until frothy.
-
13
Add the sugar and vanilla and beat until the cream holds soft peaks.
-
14
Spoon the whipped cream over the top of the cake as desired.
-
15
Garnish the top with chocolate shavings and serve immediately.
-
16
Preheat the oven to 350 degrees F. Lightly grease 1 large sheet pan and line with parchment paper.
-
17
Grease the parchment paper and set aside.
-
18
In the bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, and the vanilla, and beat until thick, about 5 minutes.
-
19
In a clean bowl with an electric mixer, whip the whites and salt until thick and foamy.
-
20
With the machine on high speed, beat in the remaining sugar gradually, and continue to whip until stiff peaks form.
-
21
Fold into the yolk mixture.
-
22
In several additions, sift together the cornstarch and flour into the yolk mixture, folding gently to incorporate.
-
23
Evenly spread mixture onto prepared sheets.
-
24
Bake until golden brown and starting to pull away from the sides of the pan, 10 to 15 minutes.
-
25
Cool on the sheet pan and use as directed for making the cake.
-
26
In a large heavy saucepan, combine the milk and vanilla bean pods and seeds.
-
27
Bring to a gentle boil over medium heat.
-
28
Remove from the heat.
-
29
In a large bowl, beat together the egg yolks and sugar until thick and pale yellow, about 4 minutes.
-
30
Mix in the cornstarch.
-
31
Slowly add about 2 cups of the hot milk mixture to the egg yolks, whisking until smooth.
-
32
Add the egg yolk mixture to the pot of hot milk and whisk to combine.
-
33
Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture is very thick, about 5 minutes.
-
34
Remove from the heat and strain into a clean container.
-
35
Discard the vanilla bean pods or rinse and reserve for another use.
-
36
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
-
37
Refrigerate until well chilled, at least 6 hours, before using.
