"Creme brulee" cake

Very tasty, thanks for the recipe. Naturally, we didn’t let him stand the whole night. Cut 2 hours after assembly. )))))
I kneaded the dough with knives in a food processor. I added three more heaping tablespoons of flour. The dough was awfully sticky anyway. I spread it over the paper with my fingers and a silicone spatula. Rather, it did not distribute, but smeared. While one cake was baking, the dough was in the refrigerator. The last cake was the least problematic. He was the coldest and well distributed with his hands.

[Boo Boo]

Boo Boo, to your health!

I also kneaded the dough in a food processor, but with a hook. The dough was soft but not sticky at all. Calmly handing it over the paper.

I kneaded once with a hook - it turned out exactly as it describes - a smooth elastic plastic dough, and the second time with knives - and the products are the same, both flour and margarine, and the result is much thinner. but it did not affect the taste, it is still very, very tasty! Stellochka, thanks for the recipe!

Sеrn, today I baked a crème brulee cake for my beloved men, although we will try it only in the morning, but the cream is delicious.

[Stеrn]

Stеrn, I'd really like to try to make a wonderful cake according to your recipe.
Please tell me what size the cake was in the very first photo (which is rectangular in shape from three layers)?
There will be a lot of food (16 people), I want to make a rectangular one of 5 cakes, so that it was taller ...
Do you think that if you make 1.5 portions of the dough, 1 portion of cream will be enough? Or increase everything by 1.5 times?

P.S. I read that you made the specified number of ingredients per cake for 20 people, but last time I made a Qeew cake for our company (it turned out 2.4 kg) - it was barely enough. Therefore, we need something large-scale for our gluttons ...

[Anyutochka]

Anyutochka, this cake is very tasty, but it is quite greasy, you won't eat a lot of it, there is quite a lot of fat in the dough, and the cream is also butter, so cut into small pieces, and that's enough for everyone. I did 1 norm for 10 people, almost half more remained for tomorrow

[Anyutochka]

Anyutochka , my cake is 28.5 x 40.

If you make for one and a half servings (5 cakes), then cook the caramel sauce as indicated in the recipe, without increasing, and make the custard for 1 liter of milk.

1 liter of milk
4 yolks
2 cups sugar + 1 bag of vanilla sugar
4 tablespoons flour (with a large slide, as it gets)
200 g butter
2 table. spoons of brandy

I decided to make this cake ... just the way you painted it, I couldn't resist! :about))
I cooked the caramel, made the cream .. I bake the cakes .. from 1 portion I got 5 cakes with a diameter of 23 cm. But they are soooooo and firm straight .. Is that how it should be? Or did your hands grow out of there? :about(

[Ishwari]

Ishwari , everything grows from where it is needed, and no one is immune from mistakes!

Tell us more about how the dough was made. Is everything according to the recipe, what kind of curd was used?

The cakes should be thin and firm. The only thing that confuses me is that in the form of Ø 23 cm, only 5 turned out. We managed to bake a nut from one portion 8.

[Stеrn]

Stеrn, Oops .. thanks for responding !! ))))
I tell you .. I did everything exactly according to the recipe, even weighed it on the scales, so that everything was exactly right! I took cottage cheese for children, vanilla .. it was not dry, but rather a curd mass. Maybe I am spoiled with biscuits .. I don’t bake the cakes less than 7 cm in height ..)))) Right now I measured them with a ruler - on average they turned out 7-8 mm in height .. And yet .. I did not manage to distribute them evenly they turned out to be thinner to the edges and, accordingly, baked there faster than the middle and brown ...
And further..it's okay that the cakes stood the night .. in a bag, really, but not in the refrigerator .. Or is it better not to risk it? Make a new batch?
Wow .. I bombarded you with questions .. but all this is very important for me .. the customers chose this recipe, but I have not done it yet ..)))
Thanks in advance for your reply! :about ))

[Ishwari]

Ishwari, it turns out, you scared me in vain!

You have got thick cakes for this cake. I have them no thicker than 0.5 cm.

You don't need to bake anything! Everything will turn out great!
I also often bake cakes in advance and store them in an open package.

If the cakes are slightly darker at the edges, that's okay. I bake such cakes on purpose - I don't like pale ones. It will be even tastier, they are not burnt!

Spread cream on the cake as early as possible and let it soak well (not in the refrigerator!) - the cakes are still thick.

[Stеrn]

Stеrn, Hurrah!! : o)))))))) You soot calmed me down !! The cakes are not burnt around the edges, just three tones darker than in the center .. and they are so .. crispy ..: o)) I think they will have time to soak .. I will smear it now, and they will eat it tomorrow night. I will also make a small portion for myself, I will definitely share my impression! :about)

The cakes should be crispy.
They'll be soaked until tomorrow evening!
Good luck!

[Lisss's, Stеrn]

Lisss's, Stеrn, thanks for answers.

I made a cake ...
Caramel sauce: sugar started stirring early (before it began to melt), so it didn't want to brown for a long time and the sauce ended up being the color of coffee with milk. But then it thickened strongly and darkened.
Dough: after all, I had to make 2 portions - 5 cakes were not very thin, measuring 29x30 cm. I made the dough in advance, it stood in the refrigerator, after that it rolled out very well and did not stick (I kneaded the dough by hand).
Custard: with a fright I mixed the ingredients sugar, flour, yolks and milk in the specified order, and this is NOT to be done, because it turned out lumps and had to be thrown away. And she probably didn’t cook too much, because the result was a liquid cream (and even 750 ml of milk made a lot of it). And I need the cream to somehow even out the cake.
And then I made a fatal mistake - soaked agar poured into the cream. Well at least I was smart enough to divide the existing cream and add agar to only one part ... In general, the cream went in grains, I had to strain it through a sieve and the taste of course changed not for the better (although not critical).
As a result, the cakes are filled with half a serving of delicious cream and the top and sides are lined with cream with agar.
We will try tonight. I will share photos and taste impressions ...

p.s. Sorry for such a detailed analysis of my culinary battles, but there is no one else to share with ...

[Anyutochka]

Anyutochka, dont be upset! This was clearly not your day. Cake is nowhere easier.

Caramel sauce: sugar started stirring early (before it began to melt), so it didn't want to brown for a long time and the sauce ended up being the color of coffee with milk. But then it thickened strongly and darkened.

I, too, always start stirring sugar right away (it's boring to stand idle over a basin). The brown sauce becomes literally after a few seconds of boiling. And it thickened a lot because it was cooked for a long time.

Dough: after all, I had to make 2 servings - 5 cakes were not very thin, measuring 29x30 cm. I made the dough in advance, it stood in the refrigerator, after that it rolled out very well and did not stick (I kneaded the dough by hand).

There was no need to roll it out! Crush baking paper with your hands and that's it! Two portions of the dough should have made at least 6-7 cakes of your size.

Custard: with a fright I mixed the ingredients sugar, flour, yolks and milk in the specified sequence, and this is NOT to be done, because it turned out to be lumps and had to be thrown away. And she probably didn't cook too much, because the result was a liquid cream (and even 750 ml of milk made a lot of it). And I need the cream to somehow even out the cake.

I always mix the ingredients for the cream in this sequence. Why throw it away ?! A mixer or a whisk for what ?!
The cream was definitely undercooked. I can hardly pick it out of the saucepan with a spoon, it's so thick.

And then I made a fatal mistake - soaked agar poured into the cream. Well at least I was smart enough to divide the existing cream and add agar to only one part ... In general, the cream went in grains, I had to strain it through a sieve and the taste of course changed not for the better (although not critical).

I am not responsible for hooliganism in the form of agar!

I hope, however, that in the end you will not be disappointed.

[Stеrn]

Stеrn, thank you very much for your consultation! Everything worked out! Customers were satisfied! They say that the cake was eaten even by those who do not like cakes in principle! : o)))) The cut, unfortunately, will not work, but the general view was

🔗

[Ishwari]

Ishwari, the cake is gorgeous

Stеrn

There was no need to roll it out! Crush baking paper with your hands and that's it! Two portions of the dough should have made at least 6-7 cakes of your size.

I wanted to make the cakes as smooth as possible. And even more so after the refrigerator, the dough is not as soft as after kneading, and there was no time to wait until it softens.

I always mix the ingredients for the cream in this sequence. Why throw it away ?! A mixer or a whisk for what ?!

Whisk and mixer didn't help
Maybe if I mixed everything together, it would work. But I mixed flour with sugar, added yolks and started stirring - lumps formed, added milk and realized that it was already useless to stir ... In general, it really was not my day.

The cream was definitely undercooked. I can hardly pick it out of the saucepan with a spoon, it's so thick.

How much is it boiled?

I am not responsible for hooliganism in the form of agar!

I won't be like this anymore

In short, here is my brainchild


The birthday boy ate 2 servings, and everyone else reacted somehow dryly to the cake
I personally liked it. But for myself, I concluded that this cake is more for a family than for take-out and on order.
Thanks again for the recipe

Stеrn, I really liked the cake. I will definitely do more and more. I will take into account all the features and "play pranks" with agar, etc. I will not

[Anyutochka]

AnyutochkaI can't say how long it takes to cook the cream. Stir until it becomes difficult to stir.

Not surprisingly, I didn't like the cake, it went quite far from the original.

And the cake looks very beautiful!

Sеrn the better to decorate this cake in your opinion, and whether the cakes can be baked a week before the upcoming event, where they can be stored and whether it will affect the taste of the cake.

[annadebelle]

If you are making 5 cakes, leave one for the topping. And if 3 for the whole sheet, stock up on some neutral-tasting cookies for sprinkling.

annadebelle, I believe that decorating this cake can only be done with tasteless, completely neutral things.

The cakes can be baked in advance, nothing will happen to them, the taste of the cake will not suffer.
Store in a regular plastic bag, open. I usually attach a bag of cakes somewhere on the cabinet so that no one accidentally sat on them.

Well, Stellochka, I made it a second time. The first one was not entirely successful ... This time I did everything as in the recipe, except that the sauce was cooked in plain milk.



The cream, before combining with the oil, cooled very well, everything was whipped just a supper. The cream is excellent, incomparable !!!! Smeared on Friday, ate on Sunday. But I liked today's pieces even more. I just can't understand why the cakes, after being baked, are so deliciously crumbly, and when they stand for two days with cream, they become not so crispy ...
In any case, I realized one thing, the longer the cake is spread, the better. Therefore, this is a very good option when you need to make a cake in advance, to save time !!!!
But cream !!!!! With such a small amount of oil, a lot and sooo tasty!
The next cake, I'll make a simple biscuit with such a cream, I'm sure it will be stunning !!!

[Ksyushenka]

Ksyushenka, I am very glad that you were satisfied.

And the cakes after two days and cannot remain crispy, they are soaked naturally.

I have no doubt that it will be delicious with the biscuit too. I'll only tell you a secret: "I don't like biscuits."

Well, I thought that the longer it is soaked, the better !!!! Eh, we must repeat!

Ideally, I smeared it tonight, eat tomorrow night.

Stеrn, can I have another question? : - \ What is better to add milk or cream 30% to the caramel sauce?
Can cream 30% be replaced with cream 35%? Or is 30% better? Why do I bother so much, because there is 35% cream at home for whipping "Health". Are they good for caramel sauce?

Noooo !!!! Whipping cream is not suitable in any case !!! Only liquid or milk!
The girls did it with milk, they did not notice any difference.

For the first time, I decided that I would not spoil the porridge with butter ... and I made it with fatty homemade sour cream. I don't know if this is the reason, but with milk the cream was much better!

Is there liquid cream 30%? It may be better to take with less fat. for example 10% or 20%? Milk as an alternative is already clear. The cream in the finished form will not be too liquid? In the photo, the cream has a very beautiful consistency.

It has been proven empirically that the fat content of the cream does not matter.
If you follow the prescription, the cream will not run thin.

Stеrn, girls !!! I liked the recipe and your incarnations very much! I will definitely do it!
But just one question: how to replace soft margarine? We do not eat it at all, never, under any circumstances (at least not yet).

[Raisins * ka]

Raisins * ka , replace soft margarine with soft butter.

Well, finally I am with the report!
This cake was made by both my friend and I, approximately at the same time.
My friend liked it, but ... she said that she had not experienced Orgasm ...
I got 10 cakes with a diameter of 17 cm, 12 pieces would have come out calmly, but I just ran out of baking paper on which I baked, and there was simply no way to wait for the first batch of cakes to be baked to reuse the paper, so the last 4 things were thicker.
But I messed up with the margarine (or rather, there was only Olkomovsky, and my friendship with him does not work out) - the cakes were not crispy, but a little "oak", respectively, the weight was heavier and the cream climbed out of all the cracks because of the weight, so I I didn't even use the whole cream, which led to the fact that it was not very saturated, even on the 4th day (I specially left a piece). But they ate mine, they said - THANKS!
What else can I say? I really liked the cream, the cake turns out to be big - you can feed a huge company, well, if you remove the eggs in the custard, then you get a very cool option for those who are allergic to eggs.
And next time I'll try it on a different margarine, so that I can really appreciate the taste.

[NatalyaN]

NatalyaN , margarine, of course, is of great importance.
I also suffered for a long time until I found "my" margarine in Germany.
With unsuccessful margarine, my dough was not baked in the oven, but fried. Of course, the cakes were oak.
Unfortunately, I cannot advise you on which margarine to use.
Ask your fellow countrymen.

[Stеrn]

Stеrnthanks for the hint! And you have such discussions about margarine And with butter how? Do you also need to consider something? Sorry to bother you, but I really want not to be disappointed ...

[Raisins * ka]

Raisins * ka , there will be no problems with butter - it would be good. It just needs to be soft.

[1. Dough.]

Here I am!!! For hours I will tell you how I did it:



1. Dough.

Dough preparation. Well, I replaced margarine with butter without asking anyone. Me Cake so intimidated that ... I'm the word margarine I don't know at all !!! But with butter, I have such troubles. I have it in two states - melted and whipped white. Well, almost white. What is here, what is in Plombir, the fact that it was not melted, I understood ... so I whipped it white ... almost white.The rest is by prescription. In the end, even the beaters for the dough (well, these papillots) did not work well. In the end, I already slightly interfered with my pens.

Formation of cakes. Rolling pin ... film ... It was easier for me. I scooped it up with a spoon and leveled it with my knuckles. The thickness is 5-10 mm. And four cakes with a diameter of 26 mm. The version that the shapes of 26 cm in Russia and Germany are different in diameter was swept away as soon as they appeared. There were no other versions, so next time I will make shapes of 22 cm. There is a version that this is due to the fact that I whipped the butter white.

Baking cakes. I have a stupid habit of taking a recipe, making, and only then reading other people's reviews. Well, simply because if I try to read the reviews first, I don’t remember them ... But after the first try ... Bake for 30 minutes until brown in a gas oven "White top - burnt bottom" with anti-bottom bottom. The baking sheet from the bottom of the working one for me is the only working option to equate the top to the bottom. But more time is needed. Baking without detachable forms. I just removed the shape after the formation of the circle.

2. Caramel sauce.
I did it in a Turk. Well, at least they warned that the caramel would gather into a lump. And it's bad that they didn't warn her that she would do it so aggressively. If I hadn't expected a blow, I would have fainted for sure. Well, then I began to think what color is brown in Germany ... Somewhere I read something about amber, from which I concluded that amber in Germany is not brown. Fifteen minutes later she added to the coffee shop, recognized it as brown and calmed down.

3. Custard. Well, here at all without incident. I poured the base into the milk, everything immediately thickened for me, but for the prevention of salmonellosis (or whatever) I waited a few more minutes for the full base to boil (3-4 minutes).

FFFFFse. Although it seemed to me that the cream was too much ... But I nazamala all. Since it is written that so much cream is needed, it means you need to shove it all.

The other day, my sister was given a liter jar of stuffed Chinese noodles, complete with the noodles themselves. When she gave the can, she said that the noodles were delicious, and she licked the can ... For a long time I looked at the liter can and thought, how can you lick it from the inside?

But I looked at the mixer bowl and thought that, although my head did not climb, but tea, not a liter jar ...
But this is so, preface. And I will try tomorrow !!!

[Hairpin]

Hairpin, I answer point by point.

Dough preparation.
Why did you beat the butter ?! The recipe does not say about this. Stupidly dumped all the components of the dough into the combine and kneaded.

Formation of cakes.
I do not use them with a rolling pin, I do not use them with a spoon, I do them with my hand! Your cakes are too thick.

Baking cakes.
30 minutes is a very long time, although ... they were fat ...
I don’t bake until brown, until golden brown is enough.

Sauce
Calmed down in time!

Cream.
I know that you are special in creams.
This is not a lot of cream, but few cakes.

Licked Noodle Jar
Figurative expression.

Cake tasting
Bon Appetit!

Orgasm
In Germany, some people probably have a cake instead of it - otherwise such a comparison would not have occurred to their minds.

Perhaps the first time I made a cake not for the arrival of guests, but just like that. There are much more interesting recipes on the forum than holidays, so you have to arrange a belly feast for your family and friends more often
The cake was made strictly according to the recipe. True, when I reached the point "to cook the sauce for half an hour, stirring constantly, I felt kind of sad, well, I don't like just standing at the stove for half an hour. And then I thought: I have a lot of useful equipment in my house, really I can't shift this work at her.
In general, I brought all the ingredients to a boil, poured it all into a bread maker, and put it on the "jam" mode. Here's what happened:

Since I use this mode only the second time (the first time for cooking hominy), I have not yet fully mastered it. Next time, I would run the bread maker empty, and pour the sauce when the intense stirring stops (after 15 minutes), because it splashes heavily. Well, after 20 minutes I got a very chocolate color (in the picture it is much lighter from the flash).
Well, here's the finished product:

[Stеrn]

Hello everyone, here I come with my crème brulee.
Stеrn thanks for the recipe.
The cake came out small, because I did half the norm for myself for a sample. Small although weighing 1 kg.
The cream turned out to be awesomely tasty, licked all the spoons and cups. But I messed up with the dough, it didn't work out for me crumbly (I think it's the margarine). And when I cut the cake I realized that the cakes still had to be made thinner. But still it turned out very tasty !!!

So I made this cake, I didn't take a picture in the cut, I forgot. I made double portions of cakes, caramel cream was also doubled, and the cream was boiled in 1 liter of milk. It turned out 2 cakes. Delicious. True, the cakes were not crispy in the cake, although they crunched after baking. We must try to make it with another margarine. I did everything according to the recipe, there were no difficulties. Now this cream will take its rightful place in my cookbook! Thanks for the delicious recipe!

Weight 2.3kg.
Weight 1.3kg.

Girls, save me !!! I make this cake, but the cream is in trouble - liquid like water !!! At first it exfoliated, I warmed it up a little in the bath and whipped it up ... it dripped altogether ... It's a pity ... so delicious ... I put butter not even 200, but 250 g. Oil checked, I always make all the creams on it, yes and "Plombir" today turned out to be above praise. All stages of cooking went perfectly, and the output is

VivaLaDiva, I don’t understand at what stage the cream has become liquid? When did they add tea leaves to the butter or ...?

[Stеrn]

Stеrn, I apologize for not answering right away, I bake the cakes))) It became liquid when I added all the ingredients. I whipped the butter until it doubled, then added the custard part by spoon, everything was thick, then the cognac was also normal, but at the stage of adding the "caramel" it began to liquefy ... At first I did not strain, I thought that it would break, but it was strongly stratified ... Warmed up in the bath, became homogeneous, but after continuing to whisk it became incredibly liquid !!! About like butter liqueur (if not thinner) !!! Here's what to do with him now - I don’t know ...

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

Okay, I'll go to bed, the morning is wiser than the evening))) Most likely I'll make a new one, but on the basis of butter + condensed milk))) I really liked this caramel sauce))) And the cakes still need to be used))) By the way, about the cakes .. I just don't understand how everyone gets such fluffy cakes? !!! I got 5 pieces, d26 cm and soooooooooooooooooooooooooooooooooooooooooooo 5 mm thick, and maybe thinner. In short, I cheated even with this cake))) But I also liked the cakes))) Tomorrow I will make another portion so that the cake is - was above

[VivaLaDiva]

VivaLaDiva , you are one of the few who baked the right cakes!
They should be like that!

It is very easy to turn a spoiled cream into a wonderful dessert with the help of gelatin!

To be honest, I have not yet encountered such a puncture when preparing a cream.
One thing is clear - since the cream stratified when the sauce was added, the sauce is to blame.
But what could have happened to him, I find it difficult to answer.

[Stеrn]

Stеrn, thanks for the compliment. Honestly, I really like to feel the dough))) Therefore, if there is no need to beat hard (like on a biscuit), then I knead the dough only with my hands))) I think that this is why it turns out without problems)))
And with the cream miracles continue ... yesterday I put it in the refrigerator and went to bed. During the night I got a real caramel pudding of incredible deliciousness !!!! The cognac began to feel brighter and this gave its own piquancy to the cream. In general, I still will spread the cakes now, I need a photo of the cake cut (for the client's album). Well, I'll still work with the cream, I have to find out where the error is))) I really don't know where to look for the problem - the caramel brew turned out to be just perfect! And the photo is an exact copy of yours Anyway, many thanks for the recipe !!!!! This is SO VERY tasty !!! Photos by the evening with me

Delicious cake, and cream is something divine !!!! I often bake Napoleon with this cream. Thank you!!!!!

[VivaLaDiva]

VivaLaDiva, maybe the syrup was lukewarm? It was necessary to cool the whole cream well in a bowl of cold water and add a little more oil. Or, as a last resort, a thickener for cream ...

[artisan]

artisan, not ... everything was equally cool (it stood for 4 hours at the open window, but it's not hot for us now)))) The fixer ran out, the oil ran out and I was too lazy to go Yes, and I already collected the cake))) So, I'll be in next time to understand Now the barbie is waiting for her turn)))

Warmed up in the bath, became homogeneous, but after continuing to whisk it became incredibly liquid !!! About like butter liqueur (if not thinner) !!!

well, right, when heated, the oil melted, so the cream became liquid

[luchok]

luchok, I did not quite accurately write ... warmed it up slightly, only until the oil was restored. That is, the temperature of the cream practically did not change. The consistency was also more or less thick, and after 2-3 minutes of beating it sharply became liquid. This is the first time I've encountered this myself. This is not my first custard, but this is the first time I've met this behavior.

Well, "the poet's soul could not stand" I did not wait for everything to dry out and still I finished my cake))) Of course, the baby cracked when she started fiddling. But the cake is not customized, but in the photo it seems not very noticeable. I decided to name "Sandbox "))) I also wanted to make the sides around the perimeter like a sandbox, but I couldn’t wait to take a picture. I’m so tiny, because in the final I cut it in half and put the halves on top of each other, I wanted it higher, and there was not enough decor
The cake is of course incredible deliciousness !!! The only thing that I would change for myself is a double portion of dough (I like tall cakes))) and a little less baking powder (soda is readable in taste). Otherwise - 5 points !!! Bravo to the author

[Stеrn]

Stеrngoing to make your cake. I have a question about baking powder ...

with three teaspoons of baking powder

The fact is that we sell baking powder from different companies. Some weigh 10g, some 18g, but they are all designed for 500g of flour ...
At first I thought to add 1 sachet, but decided that it was better to clarify before