Moist Chocolate Cake filled with Custard and Bailey's soaked Prunes.
Turn the oven to 350°F. Line jelly roll pan (12-7/8 x 17 3/4) with foil and spray with cooking spray. Sieve the cake flour, corn starch and the almond flour together. Set aside.
In a bowl of an electric mixer, whip 12 egg yolks with 1 cup sugar until the egg yolk mixture becomes much lighter in color and increases in volume, around 2 minutes.
In a separate, preferably stainless steel bowl (make sure that it’s immaculately clean), whip the 10 egg whites and 1 tsp cream of tartar into soft peaks, slowly adding the remaining 1/3 cup sugar as soon as the egg whites start increasing in volume and became white in color.
Mix 12 tbsp water and 12 tbsp sugar in a medium size saucepan and let it come to a boil. Let cool. Add 4 tbsp liquor and mix thoroughly.
Pour 2 qts milk into a large pot. Split the 2 vanilla bean lengthwise and scrape out the seeds with a knife. Add the seeds and the vanilla pod into the milk. Let the milk come to a boil over medium heat.
While keeping an eye on the milk, in a separate bowl mix 140 g corn starch, 455 g sugar and 1 tsp salt. Add 6 eggs and mix until smooth and no lumps appear.
Add 170 g butter and let it completely melt.
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