"Creme brulee" cake

[Dough:]

"Creme brulee" cake

Category: Confectionery

Ingredients
Dough:
Curd mass without raisins or Vanilla curds without chocolate or Market cottage cheese	200 g
Margarine soft	400 g
Vanilla sugar	1 sachet
Flour	3 tbsp.
Baking powder	3 tsp
Custard:
Milk	750 ml
Sugar	1.5 tbsp.
Yolk	3 pcs.
Flour	100 g (3 tbsp. L. With a slide as typed)
Vanilla sugar	1 sachet
Cognac	2 tbsp. l.
Butter, soft	200 g
Caramel sauce:
Sugar	100 g
Butter	40 g
Salt (required!)	1/4 tsp
Liquid drinking cream 30%	200 g
Vanilla sugar	1 sachet
________________________ ___	________
The form	Ø = 26 cm
Glass	250 ml

Cooking method

• This recipe was born out of discussion. Cake "Plombir" from Susli
• Caramel sauce:
• - Heat sugar in a saucepan (preferably Teflon) or ladle over medium heat. When the sugar begins to melt, stir it continuously.
• - When sugar becomes deep brown (but not black!) Color, add butter, pour cream, salt, add vanilla sugar. Constantly interfere.
• -Cook for 20-30 minutes over low heat, stirring occasionally.
• When you pour in the cream, the caramel is going into a piece. Nothing wrong. Continue stirring and the caramel will melt again.
• After cooling, the sauce becomes much thicker.
• Cool the sauce to room temperature.
• Caramel Cream Fudge Sauce (Master Class).
• Custard:
• Boil 500 ml of milk with a glass of sugar in a saucepan. While the milk is boiling, in a bowl, mix 0.5 cups of sugar with flour, yolks, 250 ml of milk. Whisk thoroughly to avoid lumps.
• Pour the whipped mixture into the boiled milk in a thin stream with constant stirring. Without stopping to stir, cook over low heat until thickened. Cool to room temperature.
• Beat the soft butter with a mixer with vanilla sugar. Without stopping whipping, add a tablespoon of custard, then cognac, then caramel sauce.
• Dough:
• I didn't miss anything in the recipe! No eggs!
• Mix flour with baking powder. Knead soft dough (you can knead in a food processor with a hook, but NOT with knives! - the dough will turn out to be too thin, you will suffer!), Spread it with your hands on baking paper and bake 3 cakes on the entire baking sheet or 5 cakes in a Ø 26 cm mold in a preheated oven up to T 180 ° C. The cakes are very fragile. Use wide paddles to move them from place to place. Use one cake out of five for sprinkling.
• Assembly:
• Grease the cakes with cream and leave to soak overnight.
• The cake should never be decorated with icing or nuts !!!!! The cream has just a fabulous taste and aroma, do not clog it with extraneous tastes !!!
• I baked three cakes, since the cake was taken away and I had to feed 20 people with it.
• My impressions. I have never tasted such a delicious cream, honestly! For the first time in my life, I personally licked the bowl in which I whipped the cream! This is something !!!
• All 20 people squeaked with delight, but one girl expressed her impressions best of all. She said: \ "This cake should be called \" Orgasm \ ", because it is impossible to eat it without groans of delight! \".
• In the second photo, I managed to capture the real color of the cream. Real ice cream \ "creme brulee \".
• 

[Stеrn]

Stеrn Thanks for the cake! Help reduce to normal family size ... I will bake, as soon as I buy a stove - I promise!

[BlackHairedGirl]

BlackHairedGirl , the size is quite family.
For three cakes for the whole sheet, the cake turned out to be very low. So you can safely bake the same portion for 5 cakes in a Ø 26 cm form, as I wrote in the recipe. The amount of cream also matches.

Oh, God, what is it! Everything you like - everything with 30% cream! And in our million-strong village there are none! After 3 days, my husband's DR, and then a complete bummer on all fronts ...

Another question. It is written that one cake should be left for sprinkling, and chocolate chips appear on the cake ...

Ah-ah! I cooked the sauce, cooked the cream, but no cognac! And if without cognac?

[aynat]

aynat, but not necessarily 30%! The main thing is liquid, drinking! People make this sauce with milk!

So I wrote the recipe with the correction of my mistakes!
Chocolate crumb is out of topic! Only spoils the taste!
If you are making 5 cakes, leave one for the topping. And if 3 for the whole sheet, stock up on some neutral-tasting cookies for sprinkling.

It will do without cognac.
It's not just my whim, add cognac to the custard. I read about this in Kengis's book about 30 years ago.
Cream with cognac not only acquires a completely different taste, but also looks completely different - glossy, delicate, shiny.

Therefore, I ask whether it is critical or not. We'll have to open the bottle after all ...

Melt margarine or what?

The cream is ready, only it turned out paler for me ... (added cognac) My daughter licking a ladle from under the caramel sauce lamented that her head would not go there. It's good that she didn't get to him while I took my son to school ...

What to do with the dough? No eggs?

Do not heat the margarine, let it be soft in the dough. No eggs !!!! The dough is curd!
The cream turned out paler because the sugar for the caramel sauce had to be boiled a little longer, until it was deep brown. Not scary, next time it will be darker. The main thing is that it will not affect the taste.
I understand Dotsyu as a native!

Oh. tasteful !!
I did not plan to do it in the near future, but I had to put almost a liter of cream with condensed milk somewhere. which was left from yesterday's sponge cake (I didn't calculate something and made the cream twice as much as I needed). In search of ingredients for disposal, several stubs of margarine were found, the curd was really fresh and not a single egg. Well, in general, almost everything is as it should. Sintered cakes. I cooked a creme brulee (I didn’t know that it is so easy to make). I finished off the butter cream by pouring in brulee and brandy. It turned out ........ Here's worth soaking. We will try in the evening. The whole family appreciated the cream itself. The queue to lick the bowl was long. Even the dogs took part in the end.

Well, the DR passed, summing up the results, working on the errors ...

The cake is sooo tasty, but in the process of baking the cakes, for some reason they rose so well at first, and then for some reason "blown away" a little. Why?

[aynat]

aynat , I am very glad that I liked the cake!
Thank you for your rating!

And the cakes should be flat, that's right!

During the baking process, I don't look into the oven, I come to the smell, pull out the cake. I didn't even know that the cakes were also rising and falling.

Sеrn, and after impregnation the cakes should be absolutely soft or the crunch remains slightly? I have slightly preserved. Well, very tasty, there is nothing to take a picture. The cake took the queue in the list of favorite dishes.

[tuskarora]

tuskarora , the crust is preserved, this is the "trick" of these cakes. The cake is soaked but not smeared.

[Sternushka]

Sternushka
Darling, tell me please, how long does one cake bake? Well, at least approximately ... And yet, what do you think, is it worth replacing the cognac with ... well, actually, I was planning 45% Old Tallinn liqueur (rum-citrus), or is it better not to screw up and uncork another bottle of cognac?

My cakes were baked for a long time - 10 minutes, or even longer, although I raised the temperature to 200 degrees. Although the latter seems to be faster ...

[Tiny]

how long does one cake bake? Well, at least approximately ... And yet, what do you think, is it worth replacing the cognac with ... well, actually, I was planning 45% Old Tallinn liqueur (rum-citrus), or is it better not to screw up and uncork another bottle of cognac?

Tiny, I can't say that the cakes are baked very quickly. About 15 minutes, I think.
Liqueur "Old Tallinn" is not suitable! It tastes too intense! Will overpower the taste of caramel.

Sеrn, and if market cottage cheese is put into the dough, then sugar needs to be added? It's just that if you put 200 g of curd mass (without raisins) or 200 g of sweet vanilla cheeses without chocolate, then they are already sweet, unlike the market cottage cheese

[Floris]

Floris, you do not need to add sugar. The last time I did it at all with salty cottage cheese. The proportion of sugar that gets into the dough with sweet cheeses or curd mass is so insignificant that you should not pay attention to it.

[Sternushka]

Tek-s, the caramel has already cooked ... cool ... then Does it somehow look like a chocolate icing on my side, is it necessary or should I tear off my hands and insert the other end? I didn't seem to digest sugar, everything is as written, to "deep brown (but not black) color" ...
Sternushka
Do you think that reducing the amount of sugar will affect the final result? I'm afraid it will be sugary for mine ... I'm used to reducing sugar in all recipes, but then I started thinking, is it worth it?

[Tiny]

Tiny, my caramel sauce is also quite dark, well ... about the color of cocoa without milk.
About sugar. Cake without sugar at all! Shouldn't be luscious, try not to reduce.

[Sterneushka]

Sterneushka
That's it ... I did it ... I just sent it to the refrigerator for impregnation ... Mom dear ... how much of it turned out ... Stellochka, as soon as my samples are taken, I will unsubscribe and show my "miracle in feathers "...

Tiny, my caramel sauce is also quite dark, well ... about the color of cocoa without milk.

Yeah, so I did everything right, I have exactly the same ...

About sugar. The cakes are completely sugar-free! Shouldn't be luscious, try not to reduce.

Left. They have already tried my cream, they said yum ...

[Sternushka]

Sternushka
Yesterday I decided to leave the cake until the morning to soak, but ... in the evening Donya persuaded to cut off "well, at least a small piece", well, I can’t refuse the kid, followed by the older one, also for a small piece ... To say that they liked the cake- say nothing. It is amazing, delicious, more tender than tender and not a bit cloying! By next weekend I will repeat it, Mom's DR ... Stelochka,! And thank you so much for the recipe for such a tasty treat!
Here it is my "Creme brulee":

🔗

[Tiny]

Tiny, thanks for the photo !!!

Stella, but the cream turns out to be plump. Can they line up the cake well?
And further. How thick should the crust be before baking?

Ksyusha, but the cream is not at all dense! On the contrary, very gentle! Of course, you can align the cake with them. But whether he will hold jewelry, I cannot say.

The cakes are quite thin before baking. Well .... 3 millimeters, I guess.
When I baked 3 cakes for the whole sheet, I crushed the dough on paper almost to transparency.

Tell me, should the cakes rise when baking or not? I rolled it into a 26 cm mold, one is already baking, but something does not rise and I also made tea leaves from milk and so much of it must be used all for 200g. oil? Wouldn't it be very liquid?

I'll answer for now.

The cakes, I already wrote, at first seemed to rise, and then they went down in the oven. It didn’t affect the taste.

Used all the "tea leaves". I didn't have any liquid, on the contrary, the cream turned out to be lush, thick, though it won't work for jewelry (and I had a rather thick "tea leaves").

[aynat]

aynat , thanks for the help!

And the cakes should be flat, that's right!

nut , on the photo cakes soaked in cream.

About the cream. The recipe indicates the number of products that I used. I think this is optimal.

Girls), tell me please, I do everything according to the recipe, but the caramel sauce, after adding the oil, curled up (no sourness), it is in small grains, it tastes a little bitter because of the sugar, (the sugar did not burn).
This is how it should be or have I done something wrong

The sauce should not curl!

All the cakes were baked, the cream turned out and the cake was assembled, quite high (I got 8 cakes)
Here is my cake, now it will go to the refrigerator until tomorrow, though it turned out a little crooked:

[8 cakes]

All the cakes were baked, the cream turned out and the cake was assembled, rather high (I got 8 cakes)

One complained that the cakes were flat!

It will be even tastier!

Girls), tell me please, I do everything according to the recipe, but the caramel sauce, after adding the oil, curled (no sourness), it is in small grains, tastes a little bitter because of the sugar, (the sugar did not burn).
This is how it should be or have I done something wrong

Why does it taste bitter? I had no bitterness. Most of all, the sauce reminded me of toffee wrapped in candy wrappers, only in a delicate liquid state ...

[aynat]

aynat, the taste of toffee in the finished sauce, and in psvet_37 the sauce is curdled in the convenience food. I still think that her oil is of poor quality.

nut, I'm waiting for your impressions!

We take the best butter, not a spread, I understood why there was a bitterness, this is not a bitterness, but the taste of burnt sugar. But this is not the most important thing, The main thing is that the cream turned out SUPER, exceeded all my expectations, removed the grains that formed in the caramel with a blender, and the biscuit cakes were soaked for an hour, an hour in the refrigerator, and then, in 5 minutes, everything ate, SUPER. Stern thanks a lot

In short, today I jumped up at dawn and ran to the kitchen to try the cake. Tasty The cakes were soaked, but a very pleasant crunch remained. The taste is very reminiscent of Napoleon, the same layered, I liked the cream ooooooooochen - not cloying and moderately sweet, I can't even than to compare, there is some kind of unique zest in it;) Thank you for the wonderful cake recipe that has taken root in our family Here is a sectional photo:

And I, and my husband, ordered the cream for "next time" ... without a cake ... why does he say "mumukatsya" with the cakes when all the tasty things are in the cream ... that's a beetle!
P.S. 8 people tried this cake for me, everyone liked it!

Girls !!!! And when the cake is baked, can you immediately remove it from the paper or can you leave it on it for ease of transfer?

You can do it on paper, but you can also take it off;) I immediately took off and put them in a pile, they did not crumble with me

[Stelochka]

Stelochka, well, it's not a cream! it's a feast for the stomach!

in fact, the cream tastes like creme brulee ice cream and caramel sauce is like toffee the most delicious and the cake is wonderful - the taste of unsweetened cakes is very harmonious with this cream

for some reason my cream came out a little thin, I strove to drain everything. I did it cunningly: I broke the cakes into pieces, put them in a glass form, and filled them with cream in layers. they are soaked, and with goddess, it's just a delicacy!

here he is, my handsome



Stella, thanks for the recipe!

[psvet_37]

caramel sauce, after adding butter, curled up (no sourness), it is in small grains, tastes a little bitter because of sugar, (sugar did not burn).

psvet_37, was the cream fresh? sour cream is very bitter, and curdles from heating. they look the same as normal, I once poured, and licked the bag so well that I only threw out the sauce, otherwise I would have to throw away the finished dish

So I was honored ... however, I made a cream with a biscuit (tortyzhkin) insanely tasty. True, he was a little watery, but the rumbling when eating and the speed of this very eating was not at all affected The birthday man (birthday boy) licked his finger straight from the cake, for which he didn't get it ...

And I! And I did. The cakes were rolled out very thin! (next time I will try to roll it not so thin) I liked rolling it on paper so much, thanks for the idea, I will definitely make a honey cake like this.
Cream ... none of my airing the apartment helped, so I fell asleep under the smell of toffee! Delicious, but I already wrote that I probably digested the sauce a little. But everything is fixable.Surely there will be new samples, because on the second day the cake became very tasty !!!!!

I just want to clarify, girls, to what state the cakes are baked? If light - soft, I had, and if already narrow - then brown ...

The biscuit was baked in the oven, my shape is 30 cm, so it is not very high, but it’s always enough for everyone, but in MV I’m afraid of baking it for something. Do you bake it for 6 eggs or reduce it and how long?

[SchuMakher]

SchuMakher, I also thought to make this biscuit cream. But I think that then I will give more oil, so that the cream would be thicker.

Crochet, Thank you. I'll try this next time.

[artisan]

artisan yeah, more butter, less sugar.To my taste, if it were possible WITHOUT sugar AT ALL, well, only in caramel, it would be perfect

[Curd Napoleon]

ShuMakher, what an angel !!!!!!! 🔗 I would have caught him!

Girls, everybody's health!

The cream turned out to be liquidish, since the flour was not enough. I just weighed it, it turned out 100g. I'll add it to the recipe. They could also undercooked the cream.

I bake the cakes until they are light golden. The very thing.

And now, what has just jumped into my head.

This cream works very well with cakes from Curd Napoleon.

Can you make custard without sugar AT ALL?

You can do everything according to the recipe, only without sugar Will it be tasty?

For my taste, the sugar in the caramel sauce will be quite enough. When I make a cake with whipped cream, I don't put sugar when whipping them, there is more than enough biscuit sugar ...

Sugar-free custard this will be the main white sauce .... it can be boiled and used universally, both to meat (herbs, salt, etc. add) and to sweet (vanilla sugar, brandy)

[Curd Napoleon]

And now, what has just jumped into my head.

This cream works very well with cakes from Curd Napoleon.

And on weekends I made Napoleon from purchased cakes with such cream (birthdays continue!) - it's so tasty, it's impossible to tear yourself away ...

I'm baking a cake. My dough is insanely sticky, I hardly distributed the first cake on the paper. What to do?

and for the second time it was sticky ... I rolled it on baking paper thinly through food film. baked - how sand-puff cakes turned out. soaked in cream - wonderful !!!!

I made the dough 2 times - once kneaded with a hook, the second time kneaded with knives in a combine. I read somewhere in another topic that knives break the butter more and the dough turns out to be more sticky. did not affect the taste

ps BooBoo, just look at the time of fasting well, just in case - everything will be very tasty!