"Creme brulee" cake

I use a baking powder from Dr. Otcher. In a sachet 8 gr, for 500 gr flour.
It is better to not pour enough into these cakes than to pour them over. Shortbread cakes, should not rise too much.

[Sternushka]

Sternushka, I have not yet reached the cakes, I got stuck on the "toffee". I have problems with milk, which is instead of cream. It curls up when poured into caramel. Already boiled it before. It boils and looks normal, just pouring it into the caramel - it curls up. Already 2 servings of toffee I have crumbled, but at the third I look and think ... can I try it in the cream to shove These grains do not seem to be wooden or is it better to wait for another milk?
Z. Y. I ate so much toffee last time in childhood. But it is not hard and there is no need to break teeth

[Nata333]

Nata333 , good toffee to eat!

Try the sauce with a mixer. If the grains disperse, feel free to send the sauce to the cream.

[Nata333]

Nata333, I had the same! I mixed 33% cream with milk to reduce the fat content, and the whole thing curtailed. The second time I took the baby milk "Agusha", again mixed it with cream - everything worked out great. I think it's about the milk.

[VivaLaDiva]

Not ... well ... but after all, even a second thought did not arise ... THANKS went out. I rode further to do
VivaLaDiva, no, my husband brought milk 0.5%, so there is definitely not an excess of fat

[Nata333]

Nata333, I'm not not about fat content))))) I had it in both cases the same))) It seems to me that the milk is still not the first freshness But if I decided to take a chance, then good luck

I also curdled milk. Then it boiled down and everything was normal. The milk was 100% fresh. I think some kind of reaction ...

[Stеrn]

StеrnThanks for the cake recipe! ... Most of all I liked it on the 3rd day. Somehow, every day everything tastes better and tastier.
True, my mother said that "it's delicious, but I don't really like cream with boiled condensed milk ...".
Special thanks for the caramel sauce. Very fast and tasty

Thank you very much for the recipe!
Everything worked out. Only the cake is too small.
The cream was left over.
Next time, I will increase the amount of dough and decrease the amount of milk when making a custard.
By the way, I made the caramel sauce on 8.6% concentrated milk. The calculation was made for 1 jar (320 gr.) At the exit, the sauce turned out to be excellent.

And here I bring you thanks for the delicious cake !!!!
After the reviews, I wanted to scorch his horror, as Just then the mommy came and walked with her granddaughter, and I got a taste of the taste of the cream (I even got a little drunk from the cognac, while licking the cream from the bowl)
I just made 2 mistakes - I am writing so that someone else does not repeat!
There was no time for 3 large cakes or 5 small ones, I decided to replace the biscuit with Tortyzhkin, and forgot that he himself is oh so sweet Not only, the whole biscuit in this cream was soaked and turned well, almost into potatoes I had to urgently sculpt the souffle bird milk and there, almost halve the sugar. If there was a cherry for sourness, then I added it, and it turned out well, oooooooooooooooooooooooooooooooooooooooooooooooooooooooo yet, the guests and mom diminished the cake (biscuit for 6 proteins + soufflé for 6 proteins !!!) in 2 days and licked their lips like hungry cats. Mom said she had never eaten such a delicious cake.

Next time I'll cook everything according to the rules, honestly brewery

Good afternoon! Here I am with my report, yesterday I received guests, racked my brains for a long time, how to surprise and please them so that everyone would be happy, since the people were quite capricious in this regard: one only recognizes everything biscuit-chocolate-lemon, the second does not tolerate chocolate baking, and glaze, including, and the third has a very close relative who bakes cakes to order, and you know her cakes are always great and when talking he always emphasizes that he does not eat pastry at all, well, except that her cakes.
In general, taking into account the reviews, I decided on this cake, which I did not regret, of course there were some roughnesses for the first time:
the cakes turned out to be quite tough, although thin, I made 6 cakes d-26. I think it's the margarine that's to blame (my husband did the bazaar, bought the wrong thing)
I think I didn't understand the expression “deep brown” quite correctly, I brought the sugar to just brown color, I was afraid that it would suddenly turn black, but still the cream turned out to be a little darker than on the sample, but it didn't spoil it.
The cream turned out really awesome, all the guests, without exception, were delighted, and the most capricious of them took with him the recipe for the cake, which I had printed out.
Frankly speaking, I made custard very rarely, but now I looked at it with completely different eyes. Stellochka, thank you very much for the recipe for such a wonderful cake, and for the cream, thank you very much !!!!!

: bravo: Dear Stеrn!
Thank you so much for such a delicious cake!
Special thanks for the caramel opening !!! I’ll cook it just like that, it’s not at all like toffee or condensed milk ... this taste ... not a taste, but a continuous aftertaste and aftertaste ...
The cake turned out, I also liked it according to your photo, the bake caught fire, despite the 40 degree heat and smog, we are 180 km from Moscow, the picture is the same. I was frightened only by the size, so I baked half a portion: 4 cakes of 24 cm each came out and more biscuits for sprinkling. cream seemed a bit too much, but shoved it all, once it is necessary. I also cooked custard cream for the first time, now I'm not afraid! in the course of eating, the thought arose of a possible good combination with walnuts in very moderate quantities, as a nuance.
In general, sheer delight, although I am very, very capricious in food and almost indifferent to sweets.

The last piece ... mmm ...


Thank you!

I repeated it today hurray !! Finally, I made the right dough (last time I was too lazy and ruined everything with biscuit cakes), and cream (now it is not liquid, but very plump !!!)
The cakes came out great, 3 pcs. on the whole baking sheet. She smeared them with her fingers as Stella advised, took pieces of the dough, stuck to the previous ones and sculpted them on a baking sheet, almost like plasticine on a board in the garden, and then tamped them with a fist so that it was even and even. The smell is worth it, mama do not cry
There is a handsome man impregnated, he is already waiting for Wednesday (with her husband's DR), I don't know if the whole one will wait! I did this in advance, since dad is on duty today for walking the child and it was time to do this delicious treat!
Stellochka, thank you very much again for the recipe - it's a miracle!

........................ ........................ ......

I hasten to share my impressions Today my husband DR, in the morning for breakfast we cut this giant
At first I was a little disappointed, because I expected that the cake would be more saturated, and then I realized that this is the type of cake and cream that will never be as wet as biscuit or muffin dough. The husband said that it was delicious, although he likes wetter cakes. I hung my nose slightly ...
But here !!! at lunchtime I finished a piece of the half-eaten cake left on the table - my dear mother, it's just delicious! For half a day, the cream melted slightly, it seemed to swell and the cakes were slightly soaked chtol, it became so tasty that I could not stop in any way
Now I realized that I like this cake just as a little melting ice cream, and not immediately pulled out of the freezer, when teeth can be broken on it!
In the morning I have already prepared a couple of pieces of half-melted crème brulee And now I am tormented by vague doubts, I have never loved Napoleons or something like that, or maybe the reason is that I ate them wrong?

Miracle777, something tells me that the cake in your fridge was soaked. I'm right?

100% right, with 3 days !!! I was firmly convinced that they were there and absolutely everything should be soaked (I am a novice home pastry chef) Are there certain rules?

Py. Sy: today they treated good friends to a cake, a friend ate 2 huge pieces herself and woke up only from remorse that her husband had nothing left. That's how a cake Now I'll carry her husband a repeat.

The cake must be soaked, no doubt, but! Day at room temperature, and only then, if it does not get on the table, you can put it in the refrigerator. Exceptions are usually specified in the recipe. Take it out at least 2-3 hours before use.
Of course, in the summer, the period of impregnation outside the refrigerator decreases.

Thanks for the detailed explanations. Does this rule apply to all cakes or just this? Now I have chocolate on boiling water with whipped cream in the fridge, and it's very hot in the kitchen, I'm afraid that in a day, only water will remain from the cream

I don’t like to put cakes in the refrigerator for soaking. Not the taste at all! Well, if it's really so hot in the kitchen, take the cake into the room, put it somewhere higher so that no one accidentally sat in it, and let it soak.

Yesterday I made a Creme brulee cake according to your recipe. Everything turned out great (not surprising, since the manufacturing technology is painted perfectly) I wrote it down in the book of selected recipes. : flowers: Thank you

Sеrn, please tell me, is it possible to replace margarine in the butter dough? The fact is that I only bake in butter. And I don't quite understand what soft margarine is. Is this a spread? (oil from a mixture of vegetable and animal fats). In my memory, margarine is a solid substance made from vegetable fats. I really want to bake this cake ... one name "crème brulee" ..... already drooling.

Sеrn, please tell me, is it possible to replace margarine in the butter dough? The fact is that I only bake in butter. And I don't quite understand what soft margarine is. Is this a spread? (oil from a mixture of vegetable and animal fats). In my memory, margarine is a solid substance made from vegetable fats. I really want to bake this cake ... one name "crème brulee" ..... already drooling.

... I'm not Stern, I've baked the cake 2 times already, it's very tasty, and the longer it costs, for the 3rd day I used the "Hostess" margarine. I think you can use butter too. Soft margarine (as I understand it) is a room temperature margarine that is kneaded by hand. Good luck!

natushka, thanks for the help!

cats-claw, of course you can bake in butter.
When I write "soft margarine" I mean not from the refrigerator, room temperature, thawed.

Stеrn and Natushka! Thank you for your responses. I am writing, finishing the last bite, so there is nothing to photograph. I baked a cake with cakes from the recipe for cottage cheese Napoleon (corny there was not enough butter, but I didn't want to go to the store anymore). The dough had to be rolled out a little thicker than paper, since it rose unrealistically during baking, three times. The biscuits turned out to be soft. Is that how it should be? Cream is a separate song !!! Fabulous taste from childhood !!! My favorite sweets were toffee. In general, a cake weighing probably a kilogram was devoured in one day. The youngest three-year-old took the bite away from the adult brother. And this is the best mark! So you and I have earned an A plus.

rose during baking is unrealistic, three times. The biscuits turned out to be soft. Is that how it should be?

No. The cakes should not be soft, they should crunch and flake.

But in any case, I'm glad that I liked the cake.

On your health and thanks for the tip!

[Stеrn]

Stеrn , thanks for such a wonderful, delicious cake !!! Everything worked out with a bang and the first time.

[Sternushka]

Sternushka, and I carry my thanks for such a yummy, the cream is incomparable, and most importantly, even sooooo expensive it comes out, I look at many people can't take pictures, they don't have time ...

[Snern]

Good day!
I join the friendly, enthusiastic choir of admirers of cool masterpieces from Snern.
Lyrical digression: I want to compare the culinary talent of Stella and the culinary fantasies of Y. Vysotskaya. The following thought occurred to me:
Vysotskaya (I honestly tried several recipes for her), she prepares the most ordinary dishes from unusual products, and Stella from the usual food prepares masterpieces.
Now on the subject!
I prepared the cream for the first time at N.G. and with this wonderful cream I made "Napoleon", I really liked the cream, but when I added milk and a clot appeared, I thought I ruined everything, ran to the computer, and there was kind Stella for such inattentive as I wrote everything in detail ...
This time I was already confidently creating this wonderful cream, everything worked out, I smeared the cakes with my hand as the author ordered, made two cakes.
this is a cream:



this is a cake:

I fully support Melanie and admire Stella's culinary genius

I baked a cake. Everyone has already been told about what is very tasty and unusual here. I just have to confirm.

I'd rather tell you how my mother-in-law taught me how to bake beautiful cakes.
On a baking sheet, use our hands to level a cake of approximately round shape. Then we cut out a flat circle with a lid of the required diameter, and what is left along the edges we push apart and make it with our fingers a little thinner than the cake itself. After baking, fold the cakes in a pile, and the trimmings in a bowl. We then remember them as crumbs, and the family will have something to soak in the cream while we collect the cake

Then, with a lid of the required diameter, we cut out a flat circle

I join!
This is how I cut the cakes, so I photographed the lid from a frying pan, which has not been there for many years, and the lid works as a template for the cakes, ideal for my shape. This is Napoleon with creme brulee.

I can't stop, I cooked this delicious cream again, it turned out even better!

And for such purposes I adapt the plate of the required diameter. My mom did that all her life.

Thank you very much for such a wonderful cream recipe: bravo: everything is just wonderful and easy to prepare. Now your recipe - for my friends, it will die with me (I won't tell anyone the secret of making brulee cream)

oh, thanks a lot! I was there, but my photos didn't open there. And now Oh! miracle! everything opened))) I will apologize again, but maybe someone else will poke my nose into that place (if there is such a thing), how to cook this sauce in milk ??? I kind of read here somewhere that if there is no cream, then you can replace it with milk or I dreamed about it, please help !!!!!!!!!!

[Tausha]

Tausha I’m not Sеrn, but I baked this cake, I’ve adapted to "shove" this cream into any pastry. Do everything according to the recipe, just pour milk instead of the cream. By the way, I cook it in milk. The cake is sooooo delicious and sooo high in calories

thank you very much!!! I have already done it once, but with biscuit cakes! so yummy yum-yum, but there was no cream (((so instead of caramel syrup I added boiled condensed milk, it's also delicious, but something is wrong, but now I'm baking a cake for the wedding and I want everything to be as it should be! Thanks again !!!!!!!

I made it !!!



I was afraid of the amount of margarine in the dough: I made 300 g of cottage cheese per 300 g of spread - super cakes! Cream is a separate song, this is perhaps the most delicious cream in my life !!!! When I was making caramel sauce, at the end I was scared that I had overexposed sugar, the sauce itself tasted bitter, but no, everything in the cream is just super !!!
We will eat tomorrow, but I am sure that all together will give an amazing result !!!
Yes, and I didn't have a lot of cream, just right !!!
By the way, I kneaded the dough in a food processor with knives - there was no sticky one, it rolled pretty well, only I took the butter hard, not soft, ground it with flour, and then added the cottage cheese and turned on the food processor just before collecting the dough into a lump.

I made a cake for the second time; 400g of margarine was not in the refrigerator. Scratched on the bottom of the barrel and scored 200 grams of margarine, 100 grams of butter and 100 grams of sunflower. The cakes turned out to be amazingly tender and tasty, only a little brittle while hot.

koziv, Summer resident, I am very pleased that you baked this particular cake for the holiday!

And with margarine such a story. The recipe is stagnant, and in those days we, unfortunately, did not think that such an amount of fat is not good to eat ...

Girls, I hope for an explanation to the confusion I will bake this masterpiece on Sunday, and there are questions:
I'm afraid I won't find the curd mass of the bourgeoisie, they don't even have vanilla curds ...
the fattest cottage cheese, 8 percent of all, and then you need to look for it and it is not sweet, but simple cottage cheese, grainy ..
Will it make a dough for cake layers and don't you need sugar?

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.

Aprelevna, take the "Philadelphia" type cheese instead of cottage cheese, it resembles a curd mass by consistency, I bake this in Germany.

[Stеrn]

Oh, thanks a lot for the clue !!!
Stеrn , tell me, pliz, if I increase the dough on the cakes by 1.5 times, will I also increase the cream, or is it enough that you gave in the recipe initially?
I will bake round cakes, 25 cm, so that the cake is high.
For some reason I thought that what was in the recipe, judging by your cake, thickly smeared with cream, was enough.

Aprelevna, I never get too much cream, but one portion should, in theory, be enough.

Well, fsee, I baked it! At first I wanted to bake Kievsky, the squirrels from the cakes remained. Well, I baked the cakes - thin, not enough, however. Well, I took a chance. Half a pack of cottage cheese in the house, I decided to make half a portion. The diameter of the mold I have is 28 cm, 3 cakes came out, the color, though unusual, added Rastishka, the dough seemed a little dry ... The cream is superb, you can't lick a saucepan after a silicone spatula. Well, at least the children did not see how I "topped up" the remains of the cream ... Well, tomorrow I will cut my hybrid ...
Thank you, Stellochka,
Photo - tomorrow ...

I completely forgot to share the cake ...
I baked 2 cakes at DR: Napoleon and Creme brulee.
I reported for Napoleon, but I won't report everything to the other ...
correcting ...

This is my cake Fence and sprinkling from savoyardi ... The photo shows that the fence is crooked ... But all the same, it's delicious ... I didn't have time to make the cut, at first there was no time, and then there was nothing ...

And my caramel sauce became hard when it froze (but I probably cooled it too much). And I warmed it up a little and mixed it with a warm custard base - I hope this is not critical? or is it better to remake the cream?

[kavilter]

kavilter, and you put the sauce in the refrigerator (you don't need to do this!)? If not, then digested.

I warmed it up a little and mixed it with a warm custard base - I hope this is not critical?

We did it right! It was necessary to somehow get out of the situation!

And I cook a large portion of the sauce, I keep some in the refrigerator. And then I take it out with the butter in advance and it is soft again ...

A wonderful cake turned out: the cakes are soft, the cream is a fairy tale. And frozen caramel sauce - generally Iris "Golden Key"

[Stеrn]

expensive Stеrn, tomorrow at my sister's, I planned to make a mushroom cake, that is, the cakes are like mushrooms, and instead of my standard cream butter + boiled condensed milk I wanted to use your cream on the "crème brulee" cake
do you think it will turn out delicious or not? Are honey cakes and this cream compatible? And the most important thing that worries me is that you wrote that you don't need to decorate with anything, so as not to knock off the taste of the cream. and if the cake is supposed to be festive, then what to do?
thanks in advance for your answer

[nyance]

nyance, in principle, this cream will not spoil any cake, but it still "sounds" best with neutral cakes (either cottage cheese, as in the recipe, or with "Napoleonic").
Bake a normal "Gingerbread" with butter and condensed milk cream, since you are ready, and you will make the "Creme brulee" cake sometime next time, it will not go anywhere from you!

[Stеrn]

Stеrn, thank you for quick answer
as you say so I will
and I will make creme brulee too soon