Vanilla fruit layer cake

Soft butter (vanilla butter) 9g

Thousand-layer cake	Black currant sauce
Vanilla Cream	T55 flour (thousand-layer cake) 250g
Soft butter (thousand-layer cake) 30g	Salt (thousand-layer cake) 9g
Water (thousand layer cake) 125g	Dry butter (thousand-layer cake) 437g
T45 flour (thousand-layer cake) 125g	Frozen blackcurrants (blackcurrant paste) 200g
Sugar (blackcurrant paste) 82g	Water (blackcurrant sauce) 128g
Colorless and transparent pectin (blackcurrant paste) 90g	Whole milk (vanilla cream) 300g
Granulated sugar (vanilla cream) 45g
Egg yolk (vanilla cream) 48g	Custard powder (vanilla cream) 24g
Vanilla pod (vanilla cream) 1	T55 Flour (Vanilla Cream) 6g
Gelatin (vanilla cream) 9g	Liquid Cream (Vanilla Cream) 470g

How to make vanilla fruit layer cake

Step 1

1. Mix soft butter, salt and water, then mix dry butter and T45 flour together.

Step 2

2. Place in the refrigerator overnight to cool.

Step 3

3. Press the butter and add the concoction in the middle.

Step 4

4. Shape into 5 simple towers and let sit for about 30 minutes.

Step 5

5. Place into three rectangular molds 17cm long and 13cm wide, and sprinkle with powdered sugar.

Step 6

6. Melt at 180 degrees, heat to 210 degrees after 6 minutes, and cool for 3 minutes.

Step 7

1. Heat all the currants, sugar and water in a saucepan over medium heat.

Step 8

2. After heating, mix and sieve.

Step 9

3. Pour in the colorless transparent pectin and mix again.

Step 10

1. Heat the milk, vanilla pod, half the sugar and butter.

Step 11

2. Whisk together the egg yolks, remaining regular sugar and custard powder.

Step 12

3. When the milk boils, pour half of the egg yolk mixture, then pour all of it into the pan, stir the cream until it boils in the middle, and cook for another minute after boiling to get 1 liter of cream.

Step 13

4. Finally add gelatine to the hot cream.

Step 14

5. Cool quickly, stir and add whipped cream. Vanilla Fruit Thousand Crepe Cooking Tips