"Creme brulee" cake

Or maybe the cakes are thick, I have them a little thick, and I understand that with thin cakes the taste would be thinner and more correct, but it turned out a little rough, but this is purely my defect. In general, this is why there are a lot of recipes to find something of your own, you can hardly like everything

Or maybe the cakes are thick, I have them a little thick, and I understand that with thin cakes the taste would be thinner and more correct, but it turned out a little rough, but this is purely my defect. In general, this is why there are a lot of recipes to find something of your own, you can hardly like everything

with this I completely agree, so I'm looking for recipes to taste. the cakes were not thick and not thin, as far as I could distribute with my hands, I think, if it was necessary to roll out, there would be more cakes. half of the portion remained, the cakes turned out to be 4

And the diameter of the cakes? And the cream, as far as I understand, shouldn't have stayed. I also have a little of it left, but very little. I got 2 cakes 30 * 40 cm

And the diameter of the cakes? And the cream, as far as I understand, shouldn't have stayed. I also have a little of it left, but very little. I got 2 cakes 30 * 40 cm

made in the form of d26

The girls want to bake cakes tomorrow for this cake, but I have a question which glass (ml.) Should be used to measure flour or can someone tell me how much flour should be taken in grams?

Irina, the recipe contains the volume of the glass. 250 ml = 140-150 grams.

[Stelochka]

Stelochka, tell me, please, and if I add caramel sauce not to custard, but to whipped cream, can you ??
I need a cake with caramel cream ... boiled condensed milk is somehow trite to use, but I would like to try the sauce
and exactly in whipped cream. The biscuits will be classic chiffon and such a cream, what do you think ??

Natasha, I'm afraid that the cream might settle, the sauce is heavy.

[Aprelevna]

Aprelevna, I added this sauce to Charlotte, it seems 1: 1, there was a caramel taste.
StеrnThanks for the tasty treat.

Girls, thanks for the advice!

I want to bake this cake for my daughter for a year. I plan to decorate with mastic. I wanted to ask: will it be possible to work with him? I plan chocolate and butter under the mastic. And how many days before decorating with mastic (to stand) it is better to bake it. D. p will be the 5th.

Katyusha, unfortunately, I don't understand anything about mastic or jewelry. Contact Husuke, she should be aware of.

Girls, and no one tried the cream in combination with honey cakes? A client asks for a honey cake ...... but I really want to surprise her with this delicious cream?

I baked biscuits on condensed milk and layered them with caramel cream, it was amazing !!!
But honey, it seems to me, should remain with a honey flavor, it is better than creamy sour cream.
But there is no limit to experimentation, try

[THESE]

Girls, and no one tried the cream in combination with honey cakes? A client asks for a honey cake ...... but I really want to surprise her with this delicious cream?

Here with THESE cakes should be good.

[Stеrn]

I also prepared this cake, I did not think what would happen, my husband did not believe in success at all. in the end, a small piece remained from the cake, the man number 1 for me (son) who now has tanzilit and he does not eat anything oooooooo, yesterday he slammed more kusmyan than dad's, Stеrn from my family a huge merci. but I, too, could not do without jambs, first of all, I bought my husband not vanilla sugar, but vanillin (apparently cannot read, everything was written on a piece of paper), I had to dilute it with sugar and throw it on the eye, yesterday I went to the supermarket and stocked up on vanilla sugar and the question is, how many grams do you have in a bag? just one bag was 5, and the other 20g. and you can still do without cognac, otherwise I poured it and it seemed to me that he was very sensitive to the cream and I also added sugar to somehow sweeten it, because of all this I got a very sweet cream.the preparation of the cakes and crème brulee went smoothly, but when I mixed the custard with everything else, my cream also became liquid, I put it in the refrigerator and after 3 hours it thickened, but it seems to me that it turned out not as light and airy as do you have it because of the large amount of sugar? I really want to repeat this cake, thank you in advance)))))))

villoy79, have not translated the products, it's already good! Son on health and speedy recovery to the delight of mom!
There are 8 grams of vanilla sugar in my bag.
More than what has already been written in the topic, I cannot tell you - there is simply nothing.

yeaaaaaaaaa with sugar, I obviously overdid it,

the remains are sweet

[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.

Is your cream suitable for a chocolate biscuit?
And 26% cream is possible?

Alyonchik, if this is a normal cake for home use, then it will do. If this is a cake to order with all kinds of "Candybobers", then I don't know.
Cream 26% is possible.

Girls, dear, Good day to everyone !!!
I registered on the forum for a long time, but I never wrote anything, but only read, read and studied
And now my question arose, do you think this cream can be used with chiffon caramel biscuit or will there be butter - butter?

Tanya, congratulations on leaving the "underground"!

or will there be oil - oil?

Will not be! Any biscuit will be great!

Tanya, congratulations on leaving the "underground"!

Will not be! Any biscuit will be great!

thank you very much for your reply
I'll just make a cake for my friends, I don't want to experiment very much on them, it's better to ask again

Good luck!

Thanks for the recipe, the cream is fabulous, but, to be honest, the cakes clog the taste of the cream, although my men at home and girls at work ate everything. I think the biscuit will be just right.

I baked biscuits on condensed milk and layered them with caramel cream, it was amazing !!!

Can you tell us more about a biscuit with condensed milk?

[valuhka]

valuhka, I found the recipe on our website,
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=45828.0

I liked the condensed milk biscuit, delicious

[valuhka]

valuhka, I found the recipe on our website,
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=45828.0

I liked the condensed milk biscuit, delicious

Thank you HUGE, Aprelevna! And then I have this condensed milk, like Cat Matroskin-shoe polish. I caught fire with these cake (especially with cream) Hotza, try it quickly

cakes block the taste of the cream

The cakes are absolutely neutral, almost tasteless, how could they obstruct the taste of the cream ?!

Here, with their tastelessness, they dilute the wonderful delicate taste of the cream and there is no magic like when you eat the cream separately. That is, I did not manage to marry them.

Apparently, your cake is not soaked enough, I see no other reason.

[Stеrn]

Stеrn , I definitely didn’t jam the cream cakes. The cake turned out to be just very, very tasty, and your caramel sauce is a fairy tale, such a delicious! I tried to give it to cream for chocolate and vanilla biscuits, he feels great everywhere, I also want to try honey cake with this crème brлеlée on the weekend, on my husband's birthday; and I also think Napoleon will be amazing. yes, I also forgot to say that I don’t cook caramel sauce for one portion - such a tasty treat should be made in large volumes - for example, the sauce from a quadruple portion of products is now cooling down. True, I never put cream there, always only milk was at hand - everything works out great with it!

Gulya, I am very glad that everything is working out for you! On your health and thanks for the tip!

I did the opposite too. I made one, and now I read the whole topic. I report, if in short all the GUD! (with the process itself). Of course we will try tomorrow. The main thing is that after reading Temko, I quickly (quietly) took out the cake from the refrigerator to soak it. The cakes turned out to be 6 pieces D 26 cm plus the rest for the speckle sprinkling. The cream was gone somewhere 2/3, and maybe less (though the cream has a double dose of caramel sauce). Looking at the photos on display, I am worried that my cakes are thin. The custard cream was very dense, it was sent directly into the butter in pieces. The result is a wonderful fluffy thick cream. For the remaining cream, I will bake a light biscuit in the morning, so that Creme brulee will infuse longer, I will immediately slip a biscuit with this wonderful cream to my gluttons.

Bon appetit, Valyusha and thanks for the tip!

Dear author of the recipe and everyone who prepared it! Help a newbie with advice! What did I do wrong? I cooked a third of the norm to try. The dough was spread approximately 1 mm thick, it turned out on 1.5 A4 sheets. The dough did not rise at all, it just dried up and became very brittle, but it remained 1 mm thick. And I ended up with a cake rather than a 10 x 10 cm cake and a height of 5! Tell me what could I have done wrong? It tasted like hard grains, what could it be? Flour? Or grains of cottage cheese, was it pretty dry? And tell me where you can use the remaining cream? With a biscuit, it seems to me it will not go well. By the way, the cream is absolutely amazing, and I put in a little more cognac, so the alcohol is felt and it is very similar to my favorite Baileys!

Bakersha, let's try to figure it out.
1. Cottage cheese for the dough should in no case be with grains, it (cottage cheese) should have been blended with a blender before use or rubbed through a sieve.
2. The dough is spread too thin.
3. The cakes should not rise too much, just a little bit.
4. Hard grains are pieces of cake, as I understand it.

The cream can be combined with any cakes, except honey. That is, with a biscuit will also be great. Or you can just add a little gelatin to the cream and you get a delicious dessert.

Sеrn, thanks, you are right about cottage cheese! And what thickness should the raw cake be? (I really want to bake the right cake))

Oh, it's hard to say how thick the cakes should be! In any case, the baking sheet should not show through, probably 3 millimeters. I just divide the dough into the required number of parts and distribute it with a wet hand.

Sеrn, thanks, I took into account my mistakes, baked the correct cakes, though now there was not enough cream and they turned out to be tasty, but dry) In search of perfection, you will have to repeat the cake a third time)

Good luck!

Strongly seduced by reviews, I'm going to bake for a test, I'll carry my friends to get-togethers. BUT .. if you like it (of which I'm just sure, after so many pages of oohs and oohs), then I would like to make it to order. Question: so what is it to decorate with? I'm still at the kindergarten level, decorating with fruits and wet meringues squiggles, chocolates. Has anyone done anything with jewelry?

I made it, everything according to the instructions, size 27 by 33 cm, three cakes turned out to be 0.5-0.7 cm high each, the second cake broke during the transfer from sheet to plate, the cakes are very fragile, well, nothing, I made it under cream and imperceptibly. It's very, very tasty!

Oksanochka, health and thanks for the report!

So far I have only been making cream. OOOOOOOOOOOOOOOOOoooooo delicious. I did it with a honey cake. This is for drier honey lovers. Although, as for me, that is. I don't like honey cake too soft. And here the other day they asked to make a soft honey cake. Since the caramel sauce was added to the whipped sour cream. The honey cake turned out to be sooooooooooaaaaaaaaa so tender. Delicious.
Asked to add prunes and nuts. For me, prunes ooooooooooochen complement this cream. Gives some kind of zest.

Here is a honey cake with caramel sauce and sour cream

And soon my mom's dr, so I want to try the cake itself. How does he behave under mastic, just like a honey cake?

Svetochka, thanks for the report!
Regarding the mastic I will not tell you, unfortunately, since I have never dealt with mastic before.

Well, that made this cake, finally the case turned up.



To say that it is delicious is to say nothing. It's just awesome delicious. Despite the fact that he was not very saturated with me.

But everything is in order.

As always, I was in a hurry and forgot to add baking powder to the flour. Nakosyachila shorter. But I do not think for a long time, I sprinkled it into the dough and kneaded it again.

baked with a diameter of 20 cm. And I got 7 cakes. Maybe it was necessary to roll out thinner ???

When I began to collect again I screwed up

I smeared the cream with a good layer on the cake and the next cake spilled. And so on. Then this cream began to drip smoothly onto the tray. It seems to me that I need to do it like this, I smeared the cake, waited a bit, put the next one, etc. Maybe it won't drain so much.

And do not look that the cream under the mastic is ooooooooooo in a large layer. It was just that there was a lot of it and there was no place to go. All thumped on the cake.

I made such a cake, delicious, but heavy. And they order everything easier, less ...
And so I decided to combine the cream from this cake with a biscuit. And soaked it with caramel sauce. Horror. Cake (and it was a machine ) was like jelly .... the roof slid down on its side. Having froze, I still collected the Wheelbarrow. It turned out more or less decently. But tasty !!!! For myself, I decided that such a cream would not work with biscuits, and even more so with voluminous cakes (unless you add butter, but then the taste will be broken).
But with a honey cake is an idea !! need to try. After all, the cream really basin real jam !!!!!!!!

By the way, I forgot to write. The cake really comes out very dense in taste. I mean, I still couldn't eat a little piece. Very nutritious. But tasty.