"Creme brulee" cake

Good luck!

[Stеrn]

Stеrn, well, here I am with a cake! Thank you so much for the recipe! The cake is delicious, everyone liked it!
There were no problems with him, there were 7 cakes. Baked in a mold with a diameter of 26 cm, but it seems to me that these cakes can be baked without any form at all, just on paper. The dough does not creep anywhere, draw a cake shape on paper, spread the dough and put it in the oven, next time I will try it. At night, the cake stood on impregnation. Stelochka, I'm sorry, but I didn't listen to you a little and the next day I embellished the cake. But I decorated it quite a bit (cake for DR), it did not affect the taste. Everyone ate and praised!

The dough does not creep anywhere, draw a cake shape on paper, spread the dough in the oven, next time I will try this

This is exactly what I always do))) I take a regular office paper

dear Stеrn, today I baked this wonderful cake, I made cakes according to the recipe "curd napoleon". The cream is just a fairy tale! I did it to my son at the end of grade 1, so I'll cut it tomorrow and try it too.

[Vitalinka]

Vitalinka, the cake is beautiful !!!

akniri77, the cake looks awesome, so tall !!!

Health, girls and thanks for the reports!

Stella, thanks a lot for the cream. Made a cake for my nephew in DR. I was looking for something new. Made a lemon-soaked biscuit cake with your cream - dare in a moment. Caramel turned out to be so by the way, a very unusual taste for an ordinary cake. Thanks a lot for the recipe.

lesik_l, health and thanks for the report!

Hello. Starn just decided to bake a cake according to your recipe, and she has already prepared the caramel sauce. I have such a question: knead the dough and bake the cakes right away, or can you knead in the evening and bake in the morning?

[pygovka]

pygovka, the refrigerator will never hurt the curd dough! Knead the dough calmly and leave in the refrigerator overnight.
If the dough becomes sticky, do not add flour, just spread with wet hands on baking paper.

Thanks for the advice. how to bake, I will report.

[dough]

Well! brought the report. my notes on the cake:
dough kneaded in the evening, it turned out not very sticky, but much softer than on dumplings, baked in the morning, did not want to smear the dough with my hands, I had to roll it out. baked for 15 minutes, turned out to be VERY fragile, shifted holding my breath. cottage cheese took store-bought 8.5%.
here's a biscuit

I made the sauce the second time (the first one did not live yet warm), hid it in advance, nothing happened! FOUND! cooked in the morning at 6 in the morning while sleeping. I reduced the amount of oil, I liked it more (like toffee in childhood), and I don't really have much oil in creams. the sauce turned out a little with flakes, and I whipped it up and became smooth, but delicious !!!!

custard: Made strictly according to the recipe, after cooling it turned out thick. and I put sugar in only 2 tbsp. l.

cream beat the butter and spooned in the sauce and custard, whisking each time. the taste is delicious, moderately sweet

assembly folded, smeared with cream. the cream turned out to be watery, it did not work out all over (I climbed from everywhere, only then I realized that I cooked more custard than necessary and I boiled all over, and there was less butter, but still delicious. (but I forgot about the cream fixer!
do not judge strictly, I got it for eating at home, without any sprinkles, for testing and working on mistakes.

pygovka, thanks for the "debriefing"!

and that there is even nothing to scold or fix? but i'm pretty that at least something worked out. Should the cakes be so thin or can they be made thicker?

Scolding is not in my rules, but praise for the fact that the recipe "for themselves" adjusted, with pleasure!
These cakes are always thin and fragile. Thicker can be made, only they will not be saturated.

Thank you. we will continue to create thanks to your recipes!

Please tell me should the cream be liquid? Delicious but runny. I did everything exactly according to the recipe, I kept all the proportions, but after spreading the cake, half of the cream remained (delicious with strawberries). And the color of the cream is not at all the same as in the photo from the author of the cake. It is caramel, and in the photo it is light.
I don't understand how people managed to roll out the cakes, I smeared them with a silicone spatula in the form%)

I got a thick dough probably because I put less margarine (which was what I put in), and the sauce after cooling was like thick sour cream, and after the refrigerator (put it overnight) it generally became like boiled condensed milk. YUMMY!

Please tell me should the cream be liquid?

The cream should not be liquid, the consistency of a normal cream. It all goes away for me, otherwise the recipe would have different proportions. Read the topic of the sauce carefully, the girls complained that using a certain brand of cream, the caramel sauce remained liquid.

I don't understand how people managed to roll out the cakes, I smeared them with a silicone spatula in the shape

We all have cottage cheese of different quality, it was the cottage cheese that let you down.

The caramel itself was thick before adding to the cream. The cream became runny after adding the custard to the butter. The cream was liquid "Prostokvashino" 20% fat.
Cottage cheese - curd mass of 8% fat "Voloshkovo Pole".

The caramel itself was thick before adding to the cream. The cream became runny after adding the custard to the butter.

This is the first time I come across this. Was the custard itself thick?

The cream was liquid "Prostokvashino" 20% fat.
Curd - curd mass of 8% fat "Voloshkovo Pole".

Unfortunately, here I am not your assistant. These names do not tell me anything, I live in Germany.

[Stelochka]

Stelochka, I need your advice, help me out. 🔗
Can you replace caramel cream with creamy curd in your wonderful cake? Friends asked them to bake a cake, but without eggs. The cakes fit, but the cream doesn't.

You can, of course, also be delicious!

🔗

The cakes are baked - flavor !!! my husband came to smell, but the cream will only be tomorrow, and eat the day after tomorrow. I want to say that the dough turned out to be perfect, 5 thin cakes +1 small for sprinkling. For the test I used 250g of Pampushok margarine from Schedro + 150g of sl. butter Milk Rika, kneaded with a hook in a combine. Tomorrow I'll sign off on the cream. I really hope that the products (and pens ..) will not let me down.

Finally I got to the report. The cake is delicious!
Immediately it seemed sweetish, but on the second day it was perfectly soaked and my relatives said that there was no need for less sugar. Already ordered to repeat
I managed to photograph a piece

I made a cake too. This morning I tried it out of the fridge - not impressed - a delicious, sweet homemade cake and that's it. But then he stood in the kitchen for 2 hours, cut off a piece, mmm. completely, quite another matter !! The taste changes a lot.
Next time I will add walnuts, well, they ask me to go there and that's it. and not on margarine I will do but on butter. Thanks for the recipe. About the cream a separate merci. sooo delicious.

And here is my report

Oh, and I suffered with him
I wrote here about how I made the sauce. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103554.40
It's a pity they answered me late about the thickness, I still had to stir the first option (thick), all the final cream would have been thicker.
And I generally tortured the cream.
I also cooked the custard 2 times, since for the first time a lot of starch spilled (I like corn starch more). Your recipe says 100 grams! Apparently it means measuring capacity, not weight, right?
Further more. The butter whipped up well, the custard was also added with a bang, but on the final accord, when the sauce was added, at the end the cream stratified! I warmed it up, connected, but became very liquid.In short, I did it!
Wow, wiping the sweat from my forehead, I say - thanks!

Your recipe says 100 grams! Apparently it means measuring capacity, not weight, right?

It is the weight - 100 g of flour. Flour, not starch.

Tat_yanka, thank you for the report! The cake is very beautiful!

Stern and curd should be sweet? with the usual will not work?

Lyalulya, not necessarily sweet. I generally did it with salty.

Hurrah!!! I made it !!! Delicious cream.
Let it stand, soak, we’ll wait somehow ...

[kubanochka]

kubanochka,
Helen, this cake is very tasty Have you tried it?

and here I am with a cake - I did half of the portion for a sample! Thank you!

Hello! I want to bring my thanks for the chic caramel sauce. (I tie the red pioneer gastuk) and I solemnly promise, in front of my fellow bakers, to bake a crème brulee cake and report back. but I can’t guarantee the picture if it’s as awesome as caramel sauce. my daughter almost never eats sweets, but she stole this masterpiece sauce from under her arms and ate it sweetly, rolling her eyes.

kobrinchanka, good health and thanks for the tip!

Very, very very tasty. Thank you very much for the recipe. I made this cake to order for a friend to work - the contingent there is horror. Not even a crumb was left. I would have inserted a photo, but I can't add it yet.

[HERE]

Mollyunchik, welcome to the forum!
On your health and thanks for the tip!

How to insert a photo into a message look HERE.

Photo cutaway. Actually, this is the third cake in my life.

Actually, this is the third cake in my life.

Bravo!!!

Girls, can I use creme brulee on wedding cakes (between the cakes) please give a hint

[zahra]

zahra, why not? Sure you may. This is the same custard used in many cakes, only with the addition of caramel sauce. I often use caramel sauce, adding it to cream. What's the difference between a wedding cake or a simple one for an anniversary?

[husky]

husky
thanks, I get it

[CREAM_BRULE CAKE]

CREAM_BRULE CAKE So I tried to make this cake. I faced several problems: 1. When preparing the custard, at the very beginning, I mixed flour, yolk, it turned out to be a thick thing, when I poured all the milk there (500 g), then it remained in a lump at the bottom, I had to wipe it through a sieve and stir it well with milk, but I can't say that the grains have completely disappeared. I cooked a custard; in terms of density, it came out a little thicker than kefir. What is my mistake, I do not know, I seem to have done it according to the recipe. 2. Divided the dough into 3 parts for 40 * 30cm baking sheet. But in the process of stretching the dough along the baking sheet, I realized that 3 cakes would not work and I would have them 2. 3. I baked the cakes, began to transfer them with paper to the table, even then they began to crumble, well, and when I cut each cake for 2 more vertically, so that there were 4 cakes, so in general 1 cake 3 times broke in different places until I brought it to the cake)) But I collected it and I got such a cake. P.s cream is very tasty, and I think the cake will be very even

1. You just had to whisk with a whisk and that's it.
Complaints that the cream was too thick, but that it was liquid ... I can't even imagine this.
2. The dough should be almost transparent, then enough for 3 cakes.
3. The cakes are quite brittle, but not to that extent. I calmly transferred them from place to place on baking paper.

Well, it means I mowed it, I will do it a second time (and I will do it a second time) this cake, I will tell you if the same mistakes have been repeated.

Good luck!

I will probably be the first, the cake did not cause much admiration for me

strange. sauce is a thing! which time I do it and always super, but yesterday I tried it with 20% cream - this is REAL boiled condensed milk, today I bought more cream and I will think about this cake. thanks to the author!

strange.sauce is a thing! which time I do it and always super, but yesterday I tried it with 20% cream - this is REAL boiled condensed milk, today I bought more cream and I will think about this cake. thanks to the author!

I'm not talking about the sauce, but about everything in general, I also liked the sauce, I've already made it 2 times)

so in the cake is the nail of the program and taste and there is a caramel sauce in a combination of cream.