"Creme brulee" cake

Girls!
Please tell me what my problem is? The sauce was a success, the cream too, but when assembling the cake, the cream flows out on the sides and half of the cream is left, I took it out into the cold, I'm even afraid to see how much cream has flowed out

I had the same thing. but I threw off the fact that I had a lot of cakes and the cream flowed under the weight. my top cakes are very well soaked. nothing pressed on them. But the bottom two were practically not saturated. But they ate mine anyway. For myself, I concluded - to spread the cakes and smear with cream. Leave not for long. Then a little more to miss. Two hours. And then collect the remains of the cream. so it is better saturated.

Per4ik, and did you immediately cover this cream with mastic? Do you need any layer?

I think the point is in the density of the cakes, I baked in a frying pan and they were dry, they were not soaked at all, I poured the remaining cream over my piece when I ate. Perhaps in the oven, the cakes are looser and softer, and you need to come up with something with the cream so that the structure does not leave.
But what, only with Per4ik the cakes were leaving and not soaked? Please respond! I would like to understand my mistakes.

with shortbread cakes, nothing left me, the cakes were wide, they were too lazy to go far, they were soaked wonderfully.
But the biscuit went anywhere. No standing for you.
Well, in both versions, the cream flowed out a little ... no, in the second it flowed well ... and I shoved it all back. And then she spat and put it in the freezer. During the night he grabbed, and I cut off everything that moved out and left and stuck it back.

Per4ik, and did you immediately cover this cream with mastic? Do you need any layer?

When the cream set well, I coated it with a thick layer of butter + condensed milk. Everything was OK.

Girls, thank you all for the reports !!!
The cream should not leak anywhere, for the simple reason that the cream is thick. When assembling the cake, the cream does not creep. The cake is soaked, as I wrote, not in the refrigerator.

Girls, thank you all for the reports !!!
The cream should not leak anywhere, for the simple reason that the cream is thick. When assembling the cake, the cream does not creep. The cake is soaked, as I wrote, not in the refrigerator.

And I never get it thick. Next time I'll take a picture of what I have. Maybe I'm doing something wrong.

And I never get it thick. Next time I'll take a picture of what I have. Maybe I'm doing something wrong.

And I have ...

Stella, thanks a lot for the recipe! The cake is very tasty! When I did it for the first time, the cream also came out a little thin, in the second I thought of cooking the crème brulee sauce for a little longer, and, naturally, it became obviously thicker. In short, I realized that I need to cook to the desired consistency. My cake looks so-so:
.
But the taste is something !!! And stop laughing, I myself know that my lion is like an Indian.

Nice lion, but thin, you can immediately see that the cake has not yet been tasted

But the taste is something !!!

To your health, Svetochka and thanks for the report!

The question is as follows:
1. I need to make a high 3D cake (naturally on reinforcements). Is this dough good for him? If I chop it into pieces, won't the taste change much?
2. First grease with sauce, then cream? If you then cover it with ganache, will it not flow and everything will be fine?

Sorry to answer late, but this is for reasons beyond my control.
I'm not sure if I understood the question correctly.
Cutting the cakes into pieces is not suitable, they will not be cut correctly, they will burst. The finished cake can be cut into any pieces, the taste will not change. The cream is mixed with the sauce, which is exactly what the recipe says.
I can't say anything about ganache - not special, sorry.

Tell me how you can bake cakes in advance or is it better not to do this?

You can bake the cakes even a week earlier, nothing will happen to them. Store in an open bag.

Thank you for the answer, I already did it and I really liked it just a tasty treat, but I did it today, I baked it tomorrow, I smeared it the day after tomorrow, I ate it and didn’t understand how

Another urgent question, can I completely make it (smear it) and freeze it from Sunday to Wednesday? Or let it lie not made to bake the cakes and let it wait for Wednesday and then smear it

I would not freeze. Bake the cakes on Sunday, smear on Monday evening and let it soak for yourself - it will be even tastier.

Stella, please tell me how thick your cakes are, I did something for 1.5 servings, 6 pieces came out. the size took sheet A-4 and they are thin 4-5 mm.

Ira, my cakes are very thin, almost transparent when raw.

Fuh and I was already scared that something was wrong. I also have very thin ones, but in your photo it seems that they are plump

[Stеrn, hello. making your cake. The cream should be named "Orgaiasm"! He's just ... uh, ecstasy.]

Stеrn, hello. making your cake. The cream should be named "Orgaiasm"! He's just ... uh, ecstasy. HI can not tear myself away. went to another room so as not to finish eating while the cake cools. As in the assembly will be reported one of these days. But in any case, I will do kerm many, many times.

Yes, today I was brewing caramel and for some reason I thought that I needed a teaspoon. It's good that I tasted it .... damn, salty. I had to redo it.

I could not find drinking cream 30%, but at home there was separator sour cream and milk. I mixed them and the weirdo cream turned out. Cream WOW!

I smeared everything. The night stood in the refrigerator and the cakes were not soaked. She put it on the table. I think you should eat until evening

Hi, cut the cake. here he is:

I do not know what is the reason, but the cakes are not soaked. they crunch and that's it. the cake stood for a day. of which 12 hours are not in the refrigerator. What could be the reason? my options: a lot of flour or was it necessary to roll thinner? Cakes 0.5-0.8 cm high. the photo shows that the dough is peeling.

if I fail to correct the impermeability of the cakes, then I will select others, because I really liked the cream.
And throw me a link to the cakes of the cottage cheese Napoleon, otherwise I could not find it) thanks.

I've been walking around this recipe for a long time, I still can't make up my mind ... Confused by the large amount of margarine in the dough, if you reduce it to 200 g, what do you think will not be that?
Or maybe other cakes, besides the honey cake, are suitable for this cream (I want to try something new)?

[Ne_lipa]

Ne_lipa, you do not need to reduce anything, everything is calculated in the recipe. The cake is delicious! Bake and you will be satisfied!

I do not doubt the proportions of the recipe, I am confused by the large amount of oil, there is also a cream in total, more than 600 g of butter, the calorie content of what it turns out, and I have a sweet tooth, if I can't stop a delicious cake, it's scary I'm looking for a way out ...

Girls, can you please tell me how much weight this cake has?

can you cover it with mastic?

The girls are tight. Take a cake to order.

Girls, in the recipe there was little margarine, I doubted my memory and put 200 grams, but I did not reduce the flour! Ruined the dough

I added the missing margarine and everything worked out

Corrected.

can you cover it with mastic?

can

sooooo delicious! But when I cooked the sauce, it tasted bitter (I sin on the excess of vanillin, my hand trembled) I didn't add vanillin anywhere else. and another question: should the sugar melt all over when cooking the sauce? I grabbed some pieces and quickly darkened

[Bounty]

Bounty, You better ask this question in the subject of this sauce, we have it exposed as a separate recipe.

I tried your recipe yesterday. Of all the cakes I baked over the past month, this one no longer exists (in the sense that it has already been eaten). The husband took the first sample, and did not stop until half was left. Although he never has a sweet tooth, and not a cake addict))))).The cake was not yet soaked to the end, and I had not yet put it in the refrigerator, and half was gone. This is an indicator. The husband asked to bake him the same for work))))). Now for the cake itself. My cakes turned out to be thick. But today I got a piece for me, the lower ones were soaked well, and the upper ones worse. The cream is delicious and very good. To be honest, I made custard for the first time in my life 2 weeks ago, before that it seemed to me that it was too difficult and not tasty. Now I have become a fan of this cream, I want to try it but with a vanilla biscuit.

[Bounty]

Bounty, maybe sugar is bitter. Moreover, if it got very dark ...

Good day everyone! I really need your advice on what to do ... I made a cake for my daughter's dance teacher.

It was originally planned that they would congratulate today. But something was overplayed there and they will congratulate on Saturday ... About what my daughter "made me happy" this morning ... The cake is finished late tonight ... The composition is "Creme brulee". I baked for the first time. ... After reading the reviews on it, I realized that it was even good for him to hold out for a couple of days ... But I'm worried about how a girl from icing and ruffles of a skirt made of mastic like Hegaevskaya will behave if there are 2 days in the fridge ... Never I didn't have a decorated cake in the fridge for so long .... I'm afraid that the ruffles and the girl will not flow ... Can you please tell me what to do ... Can it be kept at room temperature?

Don't worry about icing and frills! Everything will stand perfectly. Icing is afraid of only excess moisture, if the wall of the refrigerator leaks, then cover it with cardboard.

this is my favorite cake thank you very much for the recipe

[Stеrn]

StеrnThanks for the great recipe! Made 2 servings at once today! True, my cakes are chocolate biscuit. I am preparing a present for tomorrow for a relative, I am going to cover it with mastic, pictures and comments will come later.
Well, the cream is very tasty, I made it easily, without straining, so you described everything in an accessible way. True, I don't really like such calorie bombs, but it's not for me to eat, it's not for me to get fat. They will eat it without me !!! )) The cream is moderately thick, well, like a regular custard, I first froze it a little, and then I easily applied it to the cakes.
And one more thing ... but for me personally, it is sweet with a biscuit, your cakes are not so sweet, I saw this later, and did not take into account that I had a sweet biscuit. So, girls, if someone will put on a biscuit, and does not like it when it is very sweet, feel free to reduce the amount of sugar. This will not affect the divine taste!
And second .... Forgive me, but I could not resist and "spoiled" the cream by adding "drunk cherry" between the cakes on the cream and soaking the cakes with cherry-amaret impregnation. In the evening we took a sample from the scraps, mom mia !!!! The cake simply melted in my mouth, the impregnated chocolate cakes gave off a slight bitterness, the cream - the aroma of caramel, and even cherries !!!!!!!!!!! By the way, I added not cognac to the cream, but French Armagnac, I stole it from my husband's bar: lol:

Girls, try it, it's incomparable, indescribable, such a mysterious cake turned out, you eat and try to guess - what is there! ! The truth is you will not regret it !!!!!
And thanks again for the recipe, with such an incomparable cream and my love of experimentation, I had a full time today!

I will also say thank you for the cake, very tasty
my cut

[Annuschka]

Annuschka, in my opinion, you completely redid the recipe, only the cream remained of this

[Annuschka]

Annuschka, in my opinion, you completely redid the recipe, only the cream remained of this

It seems - yes. But it seems to me that the whole zest of this cake is in the cream, it is so versatile that it fits any cake. In the next. since I promise to correct myself and follow strictly the recipe, the original is the most interesting.
But the cream is just a miracle, this morning they finished off the scraps, so they were soaked and became even tastier, although yesterday it seemed - much better
Thanks again, he is now my favorite, let's see what the birthday girl has to say!

Very appetizing cake, I will definitely cook it, thanks to the author

Thanks for the recipe. I cooked it several times, and strictly according to the recipe and with a biscuit .. Very tasty. The cream is not difficult to prepare (thanks for the detailed descriptions) ..
The only thing I want to report on my mistake is that once I added not soft, but crumbly cottage cheese to the cakes, and I still couldn't mix it evenly. I thought that after baking it would not be noticeable .. But no ... Considering that the cakes were baked thin (one rate for 3 crusts, rolled over the paper), the grains of cottage cheese were baked into hard lumps. In crispy dough, they came across like nuts .. Edible, of course, but next time I'll take the choice of cottage cheese more seriously. And "next time" will definitely be .. And soon ..

I made this cake today.
The cream turned out to be watery, probably because the cream was not 30%, but 10%.
The cakes were making one and a half norms., The cream was also one and a half, but in vain, there is a lot left ...
Although it may not be in vain, I will make another cake for myself, I will try this cream with a chocolate biscuit.

[Alyonka]

Alyonka, cream is required for cream 30%