Transfer the filling to a heatproof bowl, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Remove the filling from the heat and stir in the vanilla. Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture any bits of egg.īring the mixture to a low boil over medium heat (this may happen very quickly), stirring constantly with a whisk, and cook for 2 minutes the mixture will thicken significantly. This keeps them from turning to scrambled eggs when you add them to the simmering milk. Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk. Bring to a simmer over medium heat, stirring to dissolve the sugar. To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the milk, the sugar, and the salt. Remove the cakes from the oven, cool them in the pans for 10 minutes, then turn them out onto a rack to cool completely. The batter will be very thin.ĭivide the batter evenly among the prepared pans.īake the cakes for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Scrape the bowl and mix briefly, just until smooth. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Remove the pan from the heat, and stir the mixture until the butter is completely melted. Can be assembled up to a day in advance.In a saucepan set over medium heat, bring the butter and milk just to a boil.You can place the cake in a cake box or cake keeper, however make sure the top of the box/cake keeper does not touch the top of the cake. Store the cake uncoveredin the refrigerator until ready to serve.It’s OK if the glaze drips over the side of the cake. Spread the Chocolate Glaze over the top of the cake.The cream will probably go to the edge of the cake. Place the top layer of cake onto the pastry cream, gently pressing down to adhere.Using an offset spatula, spread the pastry cream over the cake, leaving an inch border with no cream.Using a long serrated knife or cake divider, cut the cake into two even pieces, setting the top aside.Place the cake, bottom side up, on a cake board.Do not make this glaze in advance! Make just before glazing the top of the cake.Spread the glaze over the top of the cake with an offset spatula.You may not need to use the entire 1/4 cup of boiling water to reach the desired consistency. Add the corn syrup, then slowly add the boiling water, whisking until a thick glaze forms.In a large bowl, whisk together the powdered sugar and cocoa.This will keep the cream from forming a skin. Place a piece of plastic wrap over the cream, pressing the wrap into the top of the cream, then cover with an airtight lid. If making the pastry cream in advance, transfer to an airtight container.Transfer the pan to the ice bath, whisking occasionally until the mixture is cool, around 30 minutes.Remove the pan from the heat and whisk in the vanilla and margarine, until smooth.Vigorously whisking over medium heat, bring the mixture to a boil.Slowly, whisking the whole time, pour the egg mixture into the boiling liquid in the medium pot.Temper the eggs by whisking a small amount of the boiling liquid into the egg mixture.In a medium saucepan, whisk together the remaining 1 1/2 cups of almond milk with the remaining 1/2 cup sugar.Place a lot of ice in the bowl, then cover with cold water. In a large bowl, large enough to accomodate a medium saucepan, prepare an ice bath.Blend in the yolks, whisking until completely smooth. In a medium heatproof bowl whisk together the cornstarch with 1/4 cup of sugar.Remove from the oven and allow to cool completely.Pour into the prepared pan and bake for 25 minutes until the cake bounces back when touched on top or a toothpick comes out clean when inserted into the cake.Slowly add the almond milk and blend until completely smooth.Return to the mixer and mix using low speed. Remove the bowl from the mixer and add the flour, baking powder and salt.In the bowl of a mixer, using medium speed, blend together the margarine, sugar, eggs and vanilla until smooth.Spray a 9-inch round cake pan with nonstick spray.

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