Makes one 15cm cake for 10
  • Vanilla Genoise sponge
    • All-purpose flour 390 g
    • Sugar 290 g
    • Salt 1 pinch
    • Baking powder 2 tsp
    • Soft butter (at room temperature) 175 g
    • Whole milk 312 ml
    • Eggs 4
    • NOROHY vanilla powder 2 tsp

    Preheat the oven to 320°F (160°C) and line 3 identical 6-inch cake pans with parchment paper.
    Mix together the eggs and milk in a bowl. Set aside.
    Put the flour, sugar, salt, baking powder and NOROHY vanilla powder in the bowl of a stand mixer. Mix them on high speed for 10/15 seconds.
    Add the soft butter cut into pieces and mix for 1 minute on high speed until it takes on a crumbly texture.
    Add half the liquid ingredients and mix on medium speed for 2 minutes.
    Add the other half and mix again for a further 2 minutes. Divide the mixture between the 3 cake pans and bake them for 30/45 minutes.
    Check the cake is cooked by sticking a knife in the middle of each one – if it is ready, the blade should come out clean.
    Leave the sponges to cool for 20 minutes before removing them from their pans.
    Leave them upside down on a wire rack until they have cooled completely.
    Cover the sponges with plastic wrap and set them aside in the refrigerator until you are ready to assemble your cake.

  • Vanilla & mascarpone whipped cream
    • Mascarpone (old) 160 g
    • Vanilla & mascarpone whipped cream 200 ml
    • Confectioner’s sugar 25 g
    • NOROHY vanilla powder 1 tsp

    Place the chilled mascarpone, chilled whipping cream, sifted confectioners’ sugar and NOROHY vanilla powder in a large bowl.
    Mix with an immersion blender for 4/5 minutes until thick and smooth.
    Set aside in the refrigerator until you are ready to use it.

  • Assembling the cake

    Put a first layer of sponge on a cake stand placed on a turntable.
    Coat the top of the sponge with a thick layer of mascarpone whipped cream and smooth it with an angled spatula.
    Cover with the second layer of sponge and coat again.
    Finish with the third layer of sponge cake.
    Add a final covering of mascarpone whipped cream to the whole cake, smoothing it as evenly as possible with a spatula.
    Tip: If you have leftover mascarpone whipped cream, put the mixture in a piping bag and decorate the top of the cake with it.

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