Creme Brulee Cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Preparing the dough for the cakes. Grind cottage cheese (non-grained) with softened margarine and vanillin.

3. STEP 3

   

   Add pre-sifted flour and baking powder.

4. STEP 4

   

   Knead the dough well, this may take about 10 minutes. The dough turns out soft, it does not stick to your hands, and molds well.

5. STEP 5

   

   Roll out the dough thinly with a rolling pin. The dough didn’t stick to my hands or the table, so I didn’t need to dust the table with flour.

6. STEP 6

   

   Now attach the bottom of the mold or a plate of the required diameter and cut out an even circle with a knife.

7. STEP 7

   

   Grease the bottom of the pan with butter and lay out the cake. Bake the cakes for 15 minutes at 180 degrees. I got 6 cake layers and 1 small cake from the scraps, which I used to top the cake.

8. STEP 8

   

   Preparing caramel. We need thick-walled cookware. Pour in the sugar and melt it over low heat. But do not overcook, as soon as the sugar begins to melt, stir constantly so as not to burn.

9. STEP 9

   

   The color should be golden amber. Remove from heat immediately. Now, stirring constantly, pour in warm milk in small portions. If the caramel gathers in lumps, put it on the fire and heat it, stirring. Add a pinch of salt and vanilla.

10. STEP 10

    

    Then add oil and mix until smooth. Let the caramel cool.

11. STEP 11

    

    Prepare the custard base of the cream. Only the yolks will be needed from the eggs. Grind the yolks and sugar.

12. STEP 12

    

    Add flour, vanillin, pour in 1 glass of milk and stir until smooth. Bring 2 cups of milk to a boil and pour in small portions into the egg-flour mixture, stirring constantly. Put on fire and cook until the cream thickens. Leave to cool.

13. STEP 13

    

    Beat the softened butter and, gradually adding the custard base, beat the cream until smooth.

14. STEP 14

    

    Then, constantly stirring the cream, add caramel and cognac.

15. STEP 15

    

    Stir until smooth.

16. STEP 16

    

    We collect the cakes. To prevent the cream from spreading, set up a removable mold and coat each cake layer well.

17. STEP 17

    

    Grind the small cake into crumbs; if it is not enough, then grind the cookies.

18. STEP 18

    

    Sprinkle the top and sides of the cake with crumbs. In this recipe, we do not use crushed nuts or chocolate chips for the topping, so as not to interrupt the caramel flavor of the cake. Place the cake in the refrigerator and leave it to soak overnight. Depending on how it is soaked, you can leave it for longer.

19. STEP 19

    

    The Creme Brulee cake is ready. Invite everyone to tea! Bon appetit!

Comments on the recipe

Galina

04.12.2023

4.5

I love to cook, especially bake. True, it doesn’t turn out so beautifully. But it tastes quite edible. And I generally like it with cottage cheese. This cake turns out soft and tasty.

olgaS

04.12.2023

4.6

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Faith faith

04.12.2023

4.6

Galina, I also love to bake. As for beauty, this is a gainful matter. Previously, when there was no time for baking, I often made charlottes or pies, where you need to mix everything for the dough, pour it into a mold and bake at once. At that time, for me, honey cake was considered difficult to prepare, and I didn’t even bother with yeast dough. Nothing, then I got involved in the culinary process.

Irisha

04.12.2023

4.9

Vera, the cake turned out very beautiful! Is there a good caramel note in the cream?

Faith faith

04.12.2023

4.7

Thanks for your feedback. Irisha, the cream turns out delicious, the taste is similar to creme brulee, immediately after cooking you can feel the cognac, but then not. A mixture of the taste of custard with vanilla and caramel, I don’t know how to describe the taste

MariSha

04.12.2023

4.7

I made this cake yesterday. Very tasty! There's a lot of fuss with the cream, but it's worth it. I baked the cakes without greasing the baking sheet; there was already a lot of fat in the dough. Such cakes are baked on dry sheets. They take off well. There were 9 cakes. and one for sprinkling. Apparently, I rolled it out thinner than according to the recipe. The cake turned out to be tall, but there was enough cream and it soaked in perfectly. In one word - YUMMY!!! Thank you so much, VERA, for the recipe!

Faith faith

04.12.2023

4.5

Marina, you’re welcome, I’m glad you liked the recipe.