Vanilla Cake with Vanilla Syrup

Ingredients

• 100 g Water (For the vanilla syrup)
• 100 g Sugar (For the vanilla syrup)
• Vanilla powder (For the syrup and cake; use according to taste. The source does not specify an amount.)
• 4 Eggs
• 150 g Powdered sugar (Icing sugar)
• 1 packet Vanilla sugar (The packet weight is not specified)
• 70 g Liquid cream (May be replaced with milk or fermented milk)
• 80 g Butter (Melted and allowed to cool until lukewarm before incorporating)
• 5 g Baking powder
• 200 g All-purpose flour (The source says it does not need to be sifted; additional flour is needed for the prepared pan, amount unspecified)
• 1 Vanilla bean (Use the seeds; the source also mentions vanilla powder)
• Fleur de sel (A pinch, as mentioned in the spoken recipe)
• Butter (For greasing the pan and for the strip of butter placed down the center; amount unspecified)
• All-purpose flour (For flouring the greased pan; amount unspecified)

Steps

1. 1

   Make the vanilla syrup first. Put the water, sugar, and vanilla powder in a saucepan.

2. 2

   Bring the syrup to a light boil, then remove it from the heat and set it aside while preparing the cake. It must be cold when poured over the cake.

3. 3

   Prepare a 20 cm loaf pan by greasing and flouring it.

4. 4

   Combine the eggs, powdered sugar, vanilla sugar, liquid cream, the seeds from the vanilla bean, and vanilla powder for the cake.

5. 5

   Add the flour, a pinch of fleur de sel, and the baking powder. The source states that the flour does not need to be sifted.

6. 6

   Whisk the mixture until it becomes smooth, creamy, and evenly vanilla-scented.

7. 7

   Add the melted butter after it has been allowed to cool until lukewarm. Mix until the batter is smooth and well combined.

8. 8

   Pour the batter into the prepared 20 cm loaf pan.

9. 9

   Place a strip or piece of butter down the center of the batter to encourage a pronounced raised dome during baking.

10. 10

    Bake for about 40 minutes at 160–170°C.

11. 11

    While the cake is still very hot, pierce it so the syrup can penetrate.

12. 12

    Pour the cold vanilla syrup over the hot cake.

13. 13

    Wait about 20 minutes while the cake absorbs the syrup, then serve.

Notes

The source does not specify the packet weight of the vanilla sugar or the quantity of vanilla powder, fleur de sel, and butter/flour used for the pan. The syrup must be cold and the cake very hot when the syrup is added. The source indicates that the cake should absorb the syrup for approximately 20 minutes.

Nutrition per serving

• dessert
• baked
• French
• vanilla
• cake
• moist cake
• tea-time
• vegetarian