Ingredients: Sponge Cake: - 1 cup flour - 2/3 cup sugar - 4 eggs at room temperature - butter Filling: - 1 1/2 cups heavy cream - 1 cup pastry cream - 1 cup sugar - 4 egg whites at room temp - juice of 1 1/2 lemons
Pastry cream...Heat cup and half of milk on fire... In this time... Beat 4 yolk egg with vanilla and half cup sugar mixed quicly and add 1/4 cup of strachflour and now u can add little from hot milk and still mix when its finish milk and then return to fire and still move to beome thick.. Now put it in bowl and covered by flim roll... Then u can mixed with wipped cream to use it 🙂🙂
This is my boyfriend’s absolute favorite cake!! Our anniversary is coming up and due to COVID19 we had to leave New York, so I can’t tell you how grateful I am for this recipe!! Hope I can make it just as well
@@Dmosseri52 It was amazing!! Just like the one at the restaurant. It's a bit tedious, but the steps themselves are quite simple. My tips would be 1) make sure you have a recipe for the pastry cream beforehand 2) don't be afraid to slice the cake into really thin layers 3) don't be afraid to put tons of cream in and use it all up!
@@midnight.ramen. Hi Stephanie, could you please tell me if you were able to combine the crema pasticera with the whipping cream to the same thick consistency as it is shown in the video. I have tried it four times and it never happens. So frustrated, want to cry. What am I doing wrong. Please help
@@elibrod9981 I've experienced it also, the culprit in my case is the heavy cream is not too cold. I made it the other day, and made sure the heavy cream is too cold. And got the same consistency like in the video.
Hola buen día, les comento que esa torta es muy común en mi país en todas las pastelerías encuentras una una torta de masa de viscochuelo rellena de crema, bañada con merengue de clara de huevo,es muy comercial solo que no se le da el nombre de la bomba de ciprianii, soi de Ecuador.
JoyofBaking has a pastry cream recipe for the Vanilla Meringue Cake here>> ua-cam.com/video/BrPreMrLWYM/v-deo.html. This should give you a better idea how the pastry cream can be made.
Has anyone tried this and succeeded? I'm facing a problem with the whipped cream, it's not turning stiff at all I can only get it to soft/medium peaks and if I whip it more it becomes watery and the cake ends up soggy and collapsing because of that, I followed this recipe and their pastry cream recipe on their Facebook. Any tips on how I can fix this next time?
Fatimah Alhammad Try this.. Whip the cream separately first to stiff peaks. Then also whip your pastry cream separately. (This will allow for the 2 creams to combine together more easily and smoothly.) Now add the whipped pastry cream to your already whipped cream, and mix only for a few seconds till combined. The reason your whip cream is leaking water is because your over whipped it!! (If that happens again.. don’t throw it.. keep on whipping it Cos it’s turning into delicious butter) Also, I suggest you google what stiff whipped cream looks like so you understand the consistency. It basically means, it holds its shape well. But you can never get stiff peaks AFTER you add pastry cream. Good luck!
Soften the pastry cream first by using a flat whisk then add then add the heavy cream, whip it till hard peak (for the filling) for the meringue, combine the sugar and egg white, dissolve the sugar slowly by heating it up, just about 80f. (helps dissolve and incorporate sugar into the whites, whisk it fully till you get that glossy texture.
Same problem, so many times. I only have a hand mixer. Could it be the cause? How does she get the cream to be as thick as butter? There is a guy doing this cake, if you google Cipriani cake, but it is all in Arabic. I which I could ask him
I've experienced it too. And learned in my case that my heavy cream and pastry cream are not too cold. Made it again the other day making sure they are both cold and got the same consistency like in the video😊. Hope this helps
Por favor, pode colocar a receita em português Brasil. Amei amei amei! Têm muitos brasileiros em Miami. Please! Quero fazer para o aniversário do meu esposo
Para Bolo: 1 xícara de farinha 2/3 xícara de açúcar 4 ovos em temperatura ambiente e Manteiga para untar a forma. Merengue: 1 1/2 xícara de creme de leite 1 xícara de Pastry Cream ( Aqueça a xícara e metade do leite em chamas ... Nesse tempo ... Bata 4 ovos de gema com baunilha e meia xícara de açúcar misturados rapidamente e adicione 1/4 de xícara de farinha de amigo e agora você pode adicionar um pouco de quente leite e ainda misture quando terminar o leite e, em seguida, volte ao fogo e continue mexendo até engrossar .. Agora coloque-o na tigela e coberto com um rolo de flim ... Então você pode misturar com creme de leite) 1 Xícara de açúcar 4 claras em temperatura ambiente 1 1/2 limão.
Okay so I followed the directions to the letter on this video and the cream wouldn’t whip up like it did in the video, it barely whipped and the meringue collapsed and made a soupy gross mess of a cake. What did I do wrong?
I am not sure about the meringue, but I had an issue with the whipping cream/ pastry mixture being runny and followed directions as well. I think the whipping cream should be mixed to a stiff consistency first and the pastry cream folded in after.
same happened to me the first time i did it. broke my hart. try buying organic heavy whipping cream and have it super cold( i put it i the freezer for 15 min). not all whipping creams whip. i don't take a chance anymore and whip the cream first, than combine it with crema casticera and whip it a bit more. hope that helps. don't give up, this one is worth it.
![Harry's Bar Vanilla Meringue Cake [recipe from Cipriani]](http://i.ytimg.com/vi/L4jo2WFub7w/mqdefault.jpg)
![Harry's Bar Vanilla Meringue Cake [recipe from Cipriani]](/img/tr.png)
Ingredients:
Sponge Cake:
- 1 cup flour
- 2/3 cup sugar
- 4 eggs at room temperature
- butter
Filling:
- 1 1/2 cups heavy cream
- 1 cup pastry cream
- 1 cup sugar
- 4 egg whites at room temp
- juice of 1 1/2 lemons
Thank you so much!!!! I’ve been dreaming about this cake ever since I saw it on Best Thing I Ever Ate sweet tooth episode. I can’t wait to try it!
TFS! I saw this cake on your IG and wanted to make it at home. Question though: what is pastry cream?
Pastry cream...Heat cup and half of milk on fire... In this time... Beat 4 yolk egg with vanilla and half cup sugar mixed quicly and add 1/4 cup of strachflour and now u can add little from hot milk and still mix when its finish milk and then return to fire and still move to beome thick.. Now put it in bowl and covered by flim roll... Then u can mixed with wipped cream to use it 🙂🙂
Here's their recipe for pastry cream: facebook.com/watch/?v=1185075794912090
@@BariFunny thanks!
This is so essential right now!!!
Y cant find any vainilla reference in the whole recipe!
great recipe, poor explanation, no accurate infor of ingredients or sequence provided
Salve.Può scrivere per favore i nomi degli ingredienti e di quantità? Grazie ☺
This is my absolute favorite cake EVER!! I order it whenever I dine @ one of your locations❤
Why in the world you upload a video without telling all the ingredients or measure!!! This is not professional at all.
it’s at the end of the video
Thank you for these amazing videos! Could you please make one of the veal farfalle in the future?
Sami Zein oh yes !!!
My favorite cake!
What is pastry cream how can i get it ?
This is my boyfriend’s absolute favorite cake!! Our anniversary is coming up and due to COVID19 we had to leave New York, so I can’t tell you how grateful I am for this recipe!! Hope I can make it just as well
How was it? I want to make it badly but it’s only good if the whip cream has the sugar crystal crunch. I think everyone agrees 😋
@@Dmosseri52 It was amazing!! Just like the one at the restaurant. It's a bit tedious, but the steps themselves are quite simple. My tips would be 1) make sure you have a recipe for the pastry cream beforehand 2) don't be afraid to slice the cake into really thin layers 3) don't be afraid to put tons of cream in and use it all up!
@@midnight.ramen. If ever want to make it again, they had a recipe for the pastry cream on their facebook page: facebook.com/watch/?v=1185075794912090
@@midnight.ramen. Hi Stephanie, could you please tell me if you were able to combine the crema pasticera with the whipping cream to the same thick consistency as it is shown in the video. I have tried it four times and it never happens. So frustrated, want to cry. What am I doing wrong. Please help
@@elibrod9981 I've experienced it also, the culprit in my case is the heavy cream is not too cold. I made it the other day, and made sure the heavy cream is too cold. And got the same consistency like in the video.
Fiz esse bolo ficou maravilhosa e de comer rezando
Can someone write the approximate quantities of ingredients used? Thank you!
Hola buen día, les comento que esa torta es muy común en mi país en todas las pastelerías encuentras una una torta de masa de viscochuelo rellena de crema, bañada con merengue de clara de huevo,es muy comercial solo que no se le da el nombre de la bomba de ciprianii, soi de Ecuador.
Measurement of the meringue pls. Thank you
That oven makes everything perfect
I use it my small oven
Don´t you add any vanilla?
JoyofBaking has a pastry cream recipe for the Vanilla Meringue Cake here>> ua-cam.com/video/BrPreMrLWYM/v-deo.html. This should give you a better idea how the pastry cream can be made.
what kind % Heavy Cream?
I am assuming standard heavy cream which is 35%
Measurement please
Where’s the vanilla?
Vanilla is in the pastry cream
question how much butter and where is the vanilla please write it down next time
Has anyone tried this and succeeded? I'm facing a problem with the whipped cream, it's not turning stiff at all I can only get it to soft/medium peaks and if I whip it more it becomes watery and the cake ends up soggy and collapsing because of that, I followed this recipe and their pastry cream recipe on their Facebook. Any tips on how I can fix this next time?
Put the mixing bowl and whisk in the fridge with the heavy cream until the last possible moment.
Fatimah Alhammad Try this.. Whip the cream separately first to stiff peaks. Then also whip your pastry cream separately. (This will allow for the 2 creams to combine together more easily and smoothly.) Now add the whipped pastry cream to your already whipped cream, and mix only for a few seconds till combined. The reason your whip cream is leaking water is because your over whipped it!! (If that happens again.. don’t throw it.. keep on whipping it Cos it’s turning into delicious butter) Also, I suggest you google what stiff whipped cream looks like so you understand the consistency. It basically means, it holds its shape well. But you can never get stiff peaks AFTER you add pastry cream. Good luck!
Soften the pastry cream first by using a flat whisk then add then add the heavy cream, whip it till hard peak (for the filling) for the meringue, combine the sugar and egg white, dissolve the sugar slowly by heating it up, just about 80f. (helps dissolve and incorporate sugar into the whites, whisk it fully till you get that glossy texture.
Same problem, so many times. I only have a hand mixer. Could it be the cause? How does she get the cream to be as thick as butter? There is a guy doing this cake, if you google Cipriani cake, but it is all in Arabic. I which I could ask him
I've experienced it too. And learned in my case that my heavy cream and pastry cream are not too cold. Made it again the other day making sure they are both cold and got the same consistency like in the video😊. Hope this helps
My mom works here
Em português
أهي الأهداء حقها أقيمت راسخة
Por favor, pode colocar a receita em português Brasil. Amei amei amei! Têm muitos brasileiros em Miami. Please! Quero fazer para o aniversário do meu esposo
Para Bolo: 1 xícara de farinha 2/3 xícara de açúcar 4 ovos em temperatura ambiente e Manteiga para untar a forma. Merengue: 1 1/2 xícara de creme de leite 1 xícara de Pastry Cream ( Aqueça a xícara e metade do leite em chamas ... Nesse tempo ... Bata 4 ovos de gema com baunilha e meia xícara de açúcar misturados rapidamente e adicione 1/4 de xícara de farinha de amigo e agora você pode adicionar um pouco de quente leite e ainda misture quando terminar o leite e, em seguida, volte ao fogo e continue mexendo até engrossar .. Agora coloque-o na tigela e coberto com um rolo de flim ... Então você pode misturar com creme de leite) 1 Xícara de açúcar 4 claras em temperatura ambiente 1 1/2 limão.
Obrigada!!
What is pastry cream?
Maybe "crème patissiere", abbreviated by chefs to "crème pat" and used in French pastry recipes.
where is the vanilla tho?
The reason i loved cake..
I don t have a tourch... what should I do?
I think u can put it in hi fire in oven
Put it under the broiler
i will try it soon 😋🍰
Its delisious
My favorite cake ever
what are the measurements?
She said already in vedio
Amo
😋
Anyone know how to keep this cake? In the fridge?
don't put it in a fridge it; it will destroy it
@@Gabush what happen if put in the fridge?
@@adrianna5751 the cream basically thins.
What is pastry cream?
Go to preppy kitchen and write down pastry creme
Why You don't add any leavening agent?
I think the whipped eggs provide the lifting power for the sponge.
this is a sponge cake or bizcocho. The egg foam is enough to maintain high the whole cake
How much butter?
Its enough to covered the pancake
But, where is the vanilla?
DANIELLE SCARLATO pastry cream
everycream??
Heavy cream
Raw eggs whites? Come on!!!
Marcela Guida Maybe the blow torch cooks them enough to make them safe to consume idk
It's not gonna kill you. I make tiramisu all the time with raw egg whites, and am here typing many years later...
Yep noticed it too. Other video heated the eggwhites on bain marie method.
Okay so I followed the directions to the letter on this video and the cream wouldn’t whip up like it did in the video, it barely whipped and the meringue collapsed and made a soupy gross mess of a cake. What did I do wrong?
did you get any egg yolk in the meringue mixture? even a little bit?
I am not sure about the meringue, but I had an issue with the whipping cream/ pastry mixture being runny and followed directions as well. I think the whipping cream should be mixed to a stiff consistency first and the pastry cream folded in after.
lol the answer is that they did not reveal the real method of making the whole cake...
The whipped cream should be chilled
same happened to me the first time i did it. broke my hart. try buying organic heavy whipping cream and have it super cold( i put it i the freezer for 15 min). not all whipping creams whip. i don't take a chance anymore and whip the cream first, than combine it with crema casticera and whip it a bit more. hope that helps. don't give up, this one is worth it.
Where is the vanilla?🤔
vanilla was added to the pastry cream