Macadamia Nut Cream Cake - fluffy vanilla bean cake layers with roasted macadamia nut cream filling, roasted macadamia nuts and vanilla bean buttercream.
Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 20 to 25 minutes, until toothpick comes out with just a few moist crumbs on it.
TOASTED MACADAMIA NUTS (plan to do ahead of time): Roughly chop the macadamia nuts and then place in a saute pan over medium heat with the salt. Toast the macadamia nuts until golden brown and fragrant, making sure to stir frequently.
Once the macadamia nuts are toasted, combine the toasted macadamia nuts and nut milk (or water) in a bowl and cover with plastic wrap. Let the nuts soak for about an hour.
After the nuts have soaked for an hour, place the nuts and nut milk in a blender or food processor. Puree until smooth.
MACADAMIA NUT MILK (plan to do ahead of time): Using a cheesecloth or thin dish towel, strain the liquid from the puree. This is best done over a large bowl. Pour the nut puree over the cheesecloth and squeeze the liquid through the cloth. We want to get 1 cup of liquid from our puree. If you've strained as much as possible and still don't have 1 cup of liquid, place the leftover paste from the cheesecloth back into your blender or food processor, add another 1/2 cup of nut milk and puree again. You'll then strain the puree again to get more liquid.
The nut milk can be made up to a week before you plan to make the custard. Just make sure to refrigerate the milk in a mason jar or other airtight container.
FOR THE CUSTARD (plan to do ahead of time): In a medium-sized mixing bowl, whisk the sugar and egg yolks. Add the cornstarch and whisk until the mixture is light yellow and a bit thick.
In a medium saucepan, heat 1 cup of the nut milk and vanilla. Just before the milk begins to boil, remove it from the heat.
Very slowly, add the nut milk to the egg mixture, whisking constantly to avoid curdling the eggs. When you’ve combined all the nut milk with the egg mixture, pour the mixture back into the saucepan and return to the stove.
Cook the mixture over medium heat until it has thickened, about 10 to 15 minutes. Make sure to stir frequently. Allow the custard to cool completely and then place in an airtight container to refrigerate overnight.
TO COMPLETE THE MACADAMIA NUT CREAM FILLING (finish day of assembly): Beat the heavy whipping cream to stiff peaks. Fold the heavy whipping cream into your custard. Best used right away.
With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
Chop the macadamia nuts and then place in a saute pan over medium heat with the sugar.
Cook the macadamia nuts until the sugar has melted, coated the nuts and the nuts become golden brown. Make sure to stir frequently. Once the nuts are cooked, spread them out on parchment paper to cool completely.
Place the first cake layer, top side up (top side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer, about 1/2 cup. This creates a barrier between the cake and filling so the cake doesn't become soggy.