Infiniment Vanille Cake
  • 25ml whole milk
  • 2 vanilla pods, seeds removed
  • 170g butter, softened
  • 125g powdered sugar
  • 170g almond flour
  • 2g salt
  • 3 egg yolks
  • 1 egg
  • 3 egg whites
  • 40g white sugar
  • 80g all-purpose flour
Vanilla syrup:
  • 100ml water
  • 40g white sugar
  • 1 vanilla pod, seeds removed
  • 1 tablespoon whole milk
  • 80g powdered sugar (+/-)
  • 1 vanilla pod, seeds removed
  1. Combine 25ml milk and the two vanilla pods and theirs seeds in a small saucepan. Bring to a boil then cover with plastic wrap and place aside to infuse for 10 minutes.
  2. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale and light.
  3. Add the almond flour and salt then continue mixing for 5 more minutes.
  4. Stir in the egg yolks and whole egg, as well as the infused vanilla milk (the vanilla seeds, without the pods) and mix for another 2 minutes.
  5. In the meantime, whip up the egg whites until foamy then add 40g white sugar and mix until the sugar is dissolved and the meringue is firm and glossy.
  6. Fold the meringue gradually into the butter and almond flour mix.
  7. Lastly, fold in the all-purpose flour.
  8. Spoon the batter in a loaf cake pan lined with baking paper.
  9. Bake in the preheated oven at 330F for 45-55 minutes or until slightly risen and golden brown.
  10. Allow to cool down in the pan then turn upside down on a platter. If needed, slightly trim the top of the cake to level it.
Vanilla syrup:
  1. Combine the water, sugar and vanilla pod and seeds in a saucepan.
  2. Bring to a boil then remove from heat and allow to cool down slightly.
  3. While the syrup is still slightly warm, carefully brush it over the sides and top of the cake, making sure it is soaked evenly.
  4. Allow the cake to rest for at least 1 hour before glazing.
  1. Combine the milk, sugar and vanilla seeds in a bowl.
  2. Add more milk if the glaze is too thick or more powdered sugar if it's too thin.
  3. Spread the glaze over the cake, allowing it to drip off the edges.
  4. Decorate with a vanilla pod.
  5. Allow the glaze to set then slice and serve.
The recipe is enough for a 20cmx8cm loaf cake pan.
Recipe by Pastry Workshop at