"Creme brulee" cake

girls, tell me if you bake the cakes in advance, how correctly and how long can they be stored?

I think it can be kept in the refrigerator for 3-4 days.
Pack in a paper bag.

Thank you

Girls, help me, I don't have the strength to cook this caramel sauce twice and it doesn't work. Sugar doesn't want to melt, it crumples and that's it ... But it burns on high heat. Or maybe someone tried this cake not to cook a caramel sauce, but just put boiled condensed milk instead of it ??? Or does anyone have any recommendations for making this sauce ??

Helen, have you tried to change sugar?

[Crochet]

Crochet, Changed sugar. This time it seems like a good one, I make a protein-custard cream on it ... it crumples and that's it. Well, if this time it does not work out, I don’t know, I’ll try to add boiled condensed milk to the cream, instead of this sauce

[Alenka83]

Alenka83, but do not touch the sugar while it melts. I suppose you are disturbing him ??? Do not. Just keep the fire under control until most of the sugar melts by itself.

[Mom Tanya]

Mom Tanya, Tanyusha, I was stirring, yes ... I was afraid it would burn. In principle, this time it worked out. She melted not on a small, but on such a normal fire. Is it a sauce that has cooled down in consistency, this sauce is like applesauce? Next time I'll try not to interfere, as you advise

[Alenka83]

Alenka83, and the consistency depends on the degree of boiling and fat content. Sometimes I do it thinly to soak, sometimes as an independent layer, and more often of medium thickness, I mix it into the cream.
And the lumps are exactly from the fact that you interfere !!!

[Mom Tanya]

Came with a photo report. Caramelny The first sauce turned out, but I think for the lazy you can replace it with boiled condensed milk. I liked the cake, I baked it twice for an encore It will definitely appeal to lovers of sand cakes. Test this cake, some kind of tender. I liked it just not soaked, but with crispy cakes. Here is the cutter itself, I barely managed to take a picture:



Thank you for the delicious and interesting recipe !!!!!!!!!!!!!!!!!!!
Mom Tanya, Tanya, thanks for the advice. helped a lot !!!

Hello! I'm a beginner, I really liked this cake and started making it. I had 10% cream, everything turned out very tasty, thank you very much

Today I made your cake. Thank you very much for the recipe. It turned out great! The daughter did not wait for the New Year and cut off the edges. I did everything exactly according to the recipe, after reading most of the reviews. Truth has reduced the portion by half. Everything turned out well and quickly: it took an hour and a half. Sugar was heated in a Teflon pan until it began to melt, did not touch it. Then he somehow quickly turned brown. Cream was taken by "Prostokvashino", 10%. The caramel delighted everyone. On holidays I will try to make a souffle based on it. I'll write how it goes.
Thank you all and Happy New Year !!!

Made a cake three times already, we are very tasty. On New Year's Eve I decided to make him again
I tried to replace the caramel sauce with boiled condensed milk, this option has the right to exist, but with caramel sauce it is definitely tastier

The shortbread dough turned out to be excellent, crumbly, moderately soft. I will use it for cookies and open pies. And I would like the cream to be thicker, although I cooked custard for 500 ml of milk instead of 750 ml indicated in the recipe.
For biscuit cakes with mastic, add more butter to the cream, and less custard.

Girls, help !!!! ordered this cake. I need his weight to be 1.5-2 kg (no more). Someone has weighed according to this recipe how much weight is obtained?
I will be very grateful!

Girls, excuse me, maybe there was already an answer to my question, in the topic, I can't find a search engine, I didn't quite understand the assembly procedure: where to put the caramel cream? It is written to grease the cakes with cream and that's it ... so there are two creams ...

[Svetlana]

so there are two creams

Svetlana, one cream, custard, which, after cooking and cooling, is whipped with butter), and caramel sauce it goes into it, into custard, whipped with butter ...

Beat the soft butter with a mixer with vanilla sugar. Without stopping whipping, add a tablespoon of custard, then cognac, then caramel sauce.

[Crochet]

CrochetThank you, but I didn't understand at first! I didn’t finish reading the custard recipe completely, since it’s familiar to me, and there’s a trick there. Girls, tell me another question, he always baffles me, which cream is more suitable for this cake to decorate? In general, she made friends with both protein-custard and butter simple and wet meringue ... Only Charlotte has not won yet

[sweet0587]

sweet0587, I decorated with protein custard. They wrote that they liked the cake very much)

[thrill]

thrill, thank you very much, I was also inclined either to him, or to butter + boiled water!

The cake is incredibly tasty, we love it very much! Many thanks to the author for the recipe !!! I cooked it again the other day.

Girls, maybe someone weighed this cake, tell me what is its weight with a full portion?

I will also join the question because 650gr of oil is simply killing me. I want to understand how much is obtained in the output and how much these 650gr are distributed.

and as far as these 650gr are distributed.

in large pieces in the most problematic places !!!

Natasha, you can't eat a lot of it yourself, it is so rich, tasty in taste, pleasant to the bite, you get a lot.
I happened to be, I made half a portion, a standard cake came out, somewhere there was a piece.
it makes sense to try

Girls, maybe someone weighed this cake, tell me what is its weight with a full portion?

I got 1.900 gr., Diameter 17-18 cm., Height was 10 cm.

Here, I want to add my own cake too


I did it for the first time, everything worked out great! Thanks to the author for the recipe
And now a little report
The cakes turned out to be 6 pieces per form with a diameter of 23 cm, but the cakes shrink a little when baking, because the cake came out to a diameter of. 21 cm. The cake is baked for 15 minutes.

Caramel sauce !! It's a one-of-a-kind magic song. One of the pastry shops has my favorite caramel custard cakes !! And now I don't need any pastry shop !! I can make this yummy as much as I like !! The main thing is that it is not bad from the amount of UNREAL TASTY !!
The only thing that scared me at the beginning of cooking, when the sugar, when melted, began to "sugar" into white lumps, but then they (the lumps) began to melt and things went on) The cream took 33%, because I just had them. The sauce is thick enough. The yield of the sauce is about 250 g or 200 ml.

There were no questions with the custard base

Cream (custard + caram sauce) came out about 1.25 liters or 1.5 kg. It is better to let the cream freeze a little in the refrigerator, then it will be less vague when spreading the cakes. But then it will probably take a little more than I did. For my cake, half of all the cream was enough (not frozen in the refrigerator). Half frozen

The cake in the overall assembly came out weighing 1.5 kg without decoration. Height 4 cm

Decoration - whipped white ganache (1 bar) and milk chocolate (2 bars) + 300 ml of cream. I'm not very good milk chocolate. I love it because it tastes too sweet, but I decided that the dark chocolate would overpower the taste of the crème brulee here. The cake was decorated with 2.15 kg

The cake was allowed to stand for 1 night.

The first impression is that the cake is sooo sweet and satisfying (for my taste!). I thought that we would eat him and her husband for a whole week, but now 2 days have passed and a small piece of the cake remained and it no longer seems super sweet to me, but for some reason it very remotely resembles Napoleon .. And I love Napoleon
In general, I realized that every day the cake only becomes tastier and tastier and, accordingly, it remains less and less ... and less ...

This is my story with this cake

I baked a cake, though I took another biscuit, baked it in a cartoon. Cream to die, don't get up Everybody just got ateI am delighted

I made this cake too. I did it strictly according to the recipe, kneaded the dough with my hands, it turned out good, with wet hands it was perfectly distributed, the skin turned out to be 5.5 pcs. She took the curd mass sweet with raisins, but chose the raisins. The cream turned out to be quite thick, it did not drip from the cakes. I smeared almost all of it on the cake. The cake was soaked for a day at room temperature. Alas, neither I nor the others who tried it experienced any enthusiasm. The cake turned out to be very sweet, it was possible to eat with great difficulty, although I repeat, I made it strictly according to the recipe. In terms of sweetness, only the 4-year-old birthday boy was okay) He was also well soaked, I read here that the cakes feel good, even crunch, it didn't work out for me. The next day, after the cake stood overnight in the refrigerator, it became more pleasant to eat. It's also strange, I read that, on the contrary, after the refrigerator it is not very good. Apparently this is someone like. In general, the cake is not bad, but I will not repeat

[Marissa]

Marissa,
Well, everyone has their own taste and color, all markers are different. It was very tasty for me, my family and guests. I do not repeat due to the fact that I do not really know how to roll out the cakes (and I just rolled them out to make them thinner)

Hello) tell me, is it possible to coat the cream from this cake under the mastic ?? I really need a caramel cream, but we don't sell boiled water ... there is no condensed milk at all ...

[maryKiss]

maryKiss, of course, you can if you isolate the whole cake with ganache or butter cream.

[Alyonka]

Alyonka, here I was just about the cream itself and asked, this cream from the cake cannot be laid directly under the mastic? he is also oily? will mastic float on it? I did not wait for an answer, I welded a bunch of this cream .. now I don’t know what to do ..

[Maria]

Maria, I think that such a moist cream is better for filling
To isolate the cake under mastic, butter + chocolate or cream + chocolate is better.
It is possible, however, to conduct an experiment by adding chocolate (or chocolate icing) to a portion of this cream in a ratio of 1: 1 or 1: 1.5 (or maybe more). See how much this mass will eventually thicken.

But in its pure form, I would hardly use

[maryKiss]

maryKiss, I would definitely not risk smearing it with mastic, so that later I would not have to redo it.
And freeze the rest of the cream, when necessary, you get it out, it will go away in the refrigerator overnight.

Thank you so much for your advice😘

Good day!
On my mother's birthday, I baked this cake, followed the recipe clearly, did not change anything. It turned out to be a great cake! We all loved it! There were 6 cakes with a diameter of about 22 cm. I used all the cream in the cake. It came out pretty tight, it didn't go anywhere. According to the recipe, 100 grams of flour goes into the cream, I put so much and this is not 3 tbsp. spoons, as indicated as an alternative to measuring flour for cream (or I have small tablespoons). If I put not 100 grams, but my own 3 tbsp. spoons, then the cream would definitely become liquid. And so everything turned out very tasty.
The photo is true from the phone, the quality is not very good:

I am in a hurry with the report. So I'm probably the only one who was indifferent to the cream. No, the cream is really tasty, it's a real crème brulee, the taste of toffee, but I don't like crème brulee, and for me it was too cloying. And HERE BARS !!!! Mmmm, crispy, a little flaky, I just ate one.
This means that I baked 6 of them, rolled them out not very thinly, it was easy to have more cakes, it was just too late to get fooled. The dough is excellent, not sticky, although I melted the margarine, ordinary vanilla cottage cheese with grains, rolled it out with my hands and a rolling pin. And you need to pierce with a fork, but the bubbles are like in slren. There was a lot of cream, flowing out of all the cracks. But later I realized that I hadn't done it.Once I made a custard, and I thought that it was too thick, but no, it should be that way, but this liquid. In short, everyone liked the cake, and I too, it was crispy, by the way the cream became the next day not so crème brulée. somehow the taste has changed. THANKS FOR THE RECIPE.

And it also seemed to me that it looked like an anthill in some way, it seems to me that such a dough can be rolled up and baked. And I really didn’t praise nuts, I poured a little from above, such a dumb thing. And I love frozen cakes, so 7 hours in the apartment and the same in the cold. It was yum.

I made preparations for this cake today. The dough and cakes turned out good, the custard boiled well, but the byad came out with caramel sauce. As soon as I took it off the heat, it immediately stratified into butter and caramel. No manipulations with heating and whipping with a blender led to anything. I decided to grease the cakes with just custard, whipped with butter and cognac - and such a very tasty caramel I laid out with a spoon on cling film and got sweets

I brewed a toffee one more time, the cake turned out to be delicious, in some ways it looks like Napoleon to me

I did it a second time, the dough for 1.5 servings, and the cream for 1, that's what you need. This time I cooked the sauce until dark, and as a result, the overall cream turned out to be the color of boiled condensed milk, and not as white as the author's. She took the usual cottage cheese and, as a result, the grains of cottage cheese crunched after baking. The custard was made thicker and as a result, the cream did not flow out. And cakes, God, I'm so ready to grump them.

Stеrn, came to sing Ode to cream!))) This is nothing! Indeed, I have never tried such a delicious cream! Thank you very much! I made this cake late in the evening, I was ready to eat the cream with spoons! The cake turned out to be very tasty, but compared to the cream, I didn't really like the cakes, I need to figure out which ones to make next time?)))
Thanks again!
I forgot to say, it didn't even spoil the fact that instead of cream I had ordinary milk from the box, the cream turned out to be thick and beautiful! A photo without a cut, I took the cake to a friend's dacha the next day, where they happily cured it!

Girls, help! Has anyone made a custard base on starch, and not on flour? How much starch should I put? Well, I don't like flour in custard, I feel it)

Girls, what do you think this cream will be like with vanilla biscuit on boiling water? Do you want this delicious cream to be felt, it will not drown all in a biscuit?

Please tell me, can you use butter instead of margarine? Has anyone tried to make cakes with butter?

[Lydia]

you can use butter

Lydia, can. The dough looks like a shortbread cut. And in the shortbread dough goes either butter or margarine.

cream as it will be with vanilla biscuit on boiling water

It will be delicious. If the custard base is very liquid, add more oil to make the cream more stable.

After reading so many accolades, I also bought it. But the worm of doubt did not stir in vain. I did not like. Very fatty and sweet. 400 grams of fat in the dough is too much. You could get by with half.
The cream seems to be nothing, like boiled condensed milk, but thinner. I liked the idea with caramel sauce. It will be good with a biscuit.
I was missing a contrasting component: strawberries or raspberries.

[Aikimari]

Aikimari, And you margarine what fat content did you use?

A oil what is the fat content in cream and caramel sauce?
A cream what fat content?