I have a question about the recipe "Double Vanilla Butter Cake with Chantilly Cream" from Posie Harwood. Posie, I only have vanilla extract (no beans, no paste). Think I should still try this, or hold off? It looks so good!
Merrill is a co-founder of Food52.
I made this for two separate families last Thursday. I served it with the Chantilly Cream and a raspberry coulis. I was told by both families this was one of the best desserts I have made to date. I used 3 teaspoons of vanillas and no vanilla paste. I recommend making it today!
Yes, I'd definitely make it! It will still be excellent and since there is so much vanilla extract (use 3 teaspoons in your case), it will still be quite flavorful...especially if you make the vanilla whipped cream (just use extract there as well).
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