Wedding cake with vanilla buttercream, vanilla syrup and vanilla white chocolate mousse

Ingredients:

Butter cream

• 500 g (2.5 cups) granulated sugar
• 250 g egg whites (about 8 large eggs)
• 1 tbsp lemon juice
• A pinch of salt
• 750 g (3 1/3 cups) unsalted butter, room temperature, diced
• 1 tbsp vanilla extract

Vanilla white chocolate mousse

• 95 g egg yolks (about 5 large eggs)
• 95 g (no more than 0.5 cups) granulated sugar
• 4 vanilla beans, halved and seeds scraped out
• 25 g (5 tsp) water
• 450 g whipped cream (from 2 cups heavy cream)
• 400 g (about 1 and 1/4 cups) white chocolate couverture

Vanilla syrup

• 4 vanilla beans, halved and seeds scraped out
• 400 g (2 cups) granulated sugar
• 400 g (0.5 cup) water
• Two 22cm round vanilla cakes, recipe below

Basic vanilla cake

• 220 g unsalted butter at room temperature, plus extra for greasing the pans
• 3 cups all-purpose flour, plus extra for dusting the pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream
• Special equipment: 2 pastry bags with round tips

Preparation:

1. Butter cream: Combine sugar and egg whites in a bowl and heat in a water bath to 49°C.
   
   Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cool, about 15 minutes. Add the butter, a little at a time, and beat until light and fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip with the cream and set aside.
2. Vanilla white chocolate mousseBeat the egg yolks in the bowl of a stand mixer fitted with the whisk attachment on high speed until light and fluffy, 3 to 4 minutes.
   
   In a small saucepan, combine the sugar, vanilla extract, and water and heat over medium-high heat to 120°C (250°F). Add the sugar syrup to the yolks and beat until cool, about 15 minutes. Once cool, fold in the whipped cream.
3. Melt the white chocolate in a double boiler to 110°F (43°C), about 10 minutes. Add the melted chocolate to the egg-cream mixture and stir. Fill a pastry bag fitted with a round tip with the mousse and set aside.
4. Vanilla syrup:
   
   Combine vanilla bean paste, sugar, and water in a small saucepan and heat over medium-high heat until the sugar dissolves. Let cool completely.
5. Assembly:
   
   Cut the cake layers in half to make 4 layers. Brush the top of each layer with 3 tablespoons of vanilla syrup. Place one layer on a serving plate and pipe buttercream along the top edge to create a border. Fill the center with a layer of white chocolate mousse. Place the second layer on top and repeat the filling. Assemble all the layers in this manner, leaving the top layer bare. Place the cake in the freezer to set for 30 minutes to 1 hour.
6. Remove from the freezer and spread a thin layer of buttercream over the entire cake. Return the cake to the freezer to set for another 30 minutes to 1 hour. Cover the cake with buttercream and decorate with the remaining buttercream and mousse, if desired.

7. Basic Vanilla Cake Recipe

   
   Yield: 2 cakes with a diameter of 22 cm.
   
   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Grease the parchment and dust the pans with flour, shaking out any excess.
   
   In a bowl, combine 3 cups of flour, baking powder, and salt. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla. The mixture may appear to separate at this point.
   
   In a liquid measuring cup or bowl, combine 0.5 cups of water with the cream. Fold the flour mixture into the butter mixture in three portions, alternating with the cream mixture, beginning and ending with the flour, and knead until smooth.
   
   Divide the batter among the prepared pans. Bake until the cakes are golden brown and spring back when lightly pressed, 25–30 minutes. Transfer the cakes to wire racks and let cool for 10 minutes, then run a knife around the edge of the pan and turn the cakes out onto the racks to cool completely. Remove the parchment. If desired, trim any domed tops with a long serrated knife to make them even.