Grand Cru Vanilla – Light Cream Cake

Ingredients

• 150 g Almond powder (blanched almonds, finely ground)
• 150 g Powdered sugar
• 200 g White chocolate (100 g for the Douja biscuit, 100 g for the creams)
• 160 g Unsalted butter (80 g melted for the Douja biscuit, 80 g melted for the vanilla biscuit)
• 50 g Milk chocolate
• 30 g Ladyfinger biscuits (broken into pieces)
• 1 pinch Sea salt
• 2 Vanilla beans (seeds recovered, pods used for infusion)
• 8 Egg yolks
• 4 Egg whites
• 100 g Brown sugar
• 50 g White sugar
• 100 g Almond powder
• 1 teaspoon Liquid vanilla
• 550 ml Heavy cream (200 ml for the vanilla biscuit, 300 ml for the mousse, 50 ml for the second cream)
• 250 ml Whole milk
• 30 g All-purpose flour
• 1 teaspoon Baking powder
• 8 g Sheet gelatin (2 sheets of 4 g each)
• 30 g Powdered milk
• 50 g Liquid glucose
• 1 teaspoon Vanilla powder
• few drops Blue food coloring

Instructions

1. Prepare the Douja biscuit

   Mix the almond powder with the powdered sugar until a homogeneous dough forms. Melt the white chocolate and butter together, add the melted milk chocolate, the crumbled ladyfinger biscuits, the sea salt and the seeds from one vanilla bean. Incorporate the chocolate mixture into the almond dough, mixing well.

   Time: PT15M

2. Form the Douja biscuit disc

   Spread the dough on a sheet of parchment paper, tracing a 17 cm diameter circle, then place in the refrigerator.

   Time: PT5M

3. Prepare the vanilla biscuit

   In a bowl, whisk the egg yolks with the brown sugar, white sugar, melted butter, liquid vanilla, heavy cream and the seeds from the second vanilla bean. Add the almond powder.

   Time: PT20M

4. Whip the egg whites

   Whip the egg whites to stiff peaks with the brown sugar.

   Time: PT5M

5. Fold the whites in two batches

   Gently fold the first half of the whipped whites into the previous mixture, add the flour and baking powder, then fold in the second half of the whites.

   Time: PT5M

6. Preheat the oven

   Préchauffer le four à 180°C.

   Time: PT5M

   Temperature: 180°C

7. Bake the vanilla biscuit

   Pour the batter into the Iglou mold, bake for 25 minutes until the top is golden and a knife comes out clean.

   Time: PT25M

   Temperature: 180°C

8. Unmold and let cool slightly

   Remove the biscuit from the oven, unmold it and let it cool for 10 minutes on a rack.

   Time: PT10M

9. Assemble the Douja biscuit onto the warm vanilla biscuit

   Remove the Douja biscuit disc from the refrigerator, place it immediately onto the still‑warm vanilla biscuit so it takes shape, then return to the refrigerator.

   Time: PT5M

10. Cool the assembly

    Leave the assembly in the refrigerator for 5 minutes.

    Time: PT5M

11. Prepare the vanilla mousse (first cream)

    Soak the gelatin in cold water. Bring 250 ml of heavy cream with 250 ml of milk and the seeds + the vanilla pod to a boil, let infuse for 5 minutes, then remove the pod. Warm slightly, add 4 egg yolks and heat to 82°C, remove from heat, incorporate the squeezed gelatin, then pour over 100 g of melted white chocolate and mix until homogeneous.

    Time: PT30M

    Temperature: 82°C

12. Prepare the bombe paste

    Mix 4 egg yolks, 30 g of powdered milk, 50 ml of water and 50 g of glucose. Heat in a bain‑marie to 70°C, then whisk off the heat until a foamy texture is achieved.

    Time: PT15M

    Temperature: 70°C

13. Fold the bombe paste into the mousse

    Gently add the bombe paste to the previous preparation while whisking gently.

    Time: PT5M

14. Whip the heavy cream into whipped cream

    Whisk 300 ml of very cold heavy cream until stiff peaks form.

    Time: PT5M

15. Fold the whipped cream into the mousse

    Fold the whipped cream into the mousse in two batches, lifting the mixture with a rubber spatula.

    Time: PT5M

16. Pour the mousse into the mold and refrigerate

    Pour the mousse into the Iglou mold already lined with the biscuits, smooth the surface and place in the refrigerator for 30 minutes.

    Time: PT30M

17. Prepare the second vanilla cream

    Soak the gelatin in cold water. Bring 250 ml of heavy cream with 250 ml of milk and one vanilla pod to a boil, infuse for 5 minutes, then remove the pod. Warm, add 4 egg yolks, heat to 82°C, remove from heat, incorporate the gelatin, pour over 100 g of melted white chocolate, mix, add 1 teaspoon of vanilla powder.

    Time: PT30M

    Temperature: 82°C

18. Color the cream

    Add a few drops of blue food coloring to achieve a pastel hue.

    Time: PT5M

19. Pour the cream into the mold

    Pour the cream over the set mousse, gently tap the mold to eliminate air bubbles.

    Time: PT5M

20. Add the remaining biscuits

    Place the remaining Douja biscuits on top of the cream, pressing them in lightly.

    Time: PT5M

21. Freeze the cake

    Place the mold in the freezer overnight (minimum 12 hours) or until the cake is firm.

    Time: PT12H

22. Unmold and decorate

    Remove the cake from the freezer, unmold quickly, optionally spray with a velvet spray for a glossy finish.

    Time: PT10M

23. Final rest in the refrigerator

    Leave the cake in the refrigerator for at least 7 hours before serving so it thaws gently and the flavors stabilize.

    Time: PT7H

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Almond powder: almond flour, almond powder
• Instead of Powdered sugar: granulated sugar
• Instead of White chocolate: pastry white chocolate
• Instead of Unsalted butter: margarine
• Instead of Milk chocolate: milk chocolate
• Instead of Ladyfinger biscuits: ladyfingers
• Instead of Sea salt: fine salt
• Instead of Vanilla beans: vanilla extract
• Instead of Egg yolks: whole eggs
• Instead of Egg whites: rehydrated powdered egg whites
• Instead of Brown sugar: brown sugar
• Instead of White sugar: granulated sugar
• Instead of Almond powder: almond powder
• Instead of Liquid vanilla: vanilla extract
• Instead of Heavy cream: whipping cream
• Instead of Whole milk: semi-skimmed milk
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking powder
• Instead of Sheet gelatin: agar‑agar (different texture)
• Instead of Powdered milk: unsweetened evaporated milk
• Instead of Liquid glucose: corn syrup
• Instead of Vanilla powder: vanilla extract

Equipment Needed

• Stand mixer or blender
• Kitchen scale
• Mixing bowls (3)
• Silicone spatula
• Saucepan
• Water bath
• Electric whisk
• Iglou cake mold (17 cm diameter)
• Parchment paper
• Plastic film
• Velvet spray (optional) (optional)
• Refrigerator and freezer

Critical Steps — Do Not Skip

• Melt the chocolate with the butter without overheating.
• Whip the egg whites to stiff peaks and fold them in gently.
• Temper the egg yolks to 82°C to avoid coagulation.
• Fully dissolve the gelatin before adding it.
• Freeze the cake overnight for perfect set.

Chef Tips from the Video

• Use couverture white chocolate (minimum 30% cocoa) for a glossy texture.
• Scrape the vanilla seeds directly into the hot cream to release all the flavor.
• For a more elegant presentation, decorate the top with cacao nibs or edible flower petals.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in its mold, covered with plastic film, up to 3 days.

Freezer: The cake keeps in the freezer, well wrapped, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both biscuits the day before and store them in the refrigerator.
• The mousse can be made 24 hours ahead and kept chilled.
• The second cream can be kept in the refrigerator for 12 hours before final assembly.