Recipe courtesy of Courtney Clark
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1 hr 40 min
25 min
15 min
1 hr
6 to 8 servings


Swiss Butter Cream:


Preheat oven to 350 degrees F.

In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.

Swiss Butter Cream:

Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.

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