Pinscher cake made from sour cream with creme brulee

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Combine eggs, sugar, vanillin.

2. STEP 2

   

   Beat thoroughly until the sugar is completely dissolved (15 minutes).

3. STEP 3

   

   Add butter softened to room temperature

4. STEP 4

   

   and sour cream.

5. STEP 5

   

   Next, beat a little more.

6. STEP 6

   

   Sift the flour and mix with baking powder.

7. STEP 7

   

   Mix the sour cream and butter mixture with flour. Divide the dough in half.

8. STEP 8

   

   Place one part in the mold and level it with slightly oiled hands. Bake in the oven at 180 degrees for 50-60 minutes.

9. STEP 9

   

   Mix the other part of the dough with cocoa and bake as well.

10. STEP 10

    

    This is what the first cake looks like after baking.

11. STEP 11

    

    This is a cocoa cake. While the cakes are baking, you can prepare the cream.

12. STEP 12

    

    We start by preparing the caramel sauce. Melt the sugar in a non-stick pan. As soon as it has melted, we begin to stir it.

13. STEP 13

    

    When it turns brown, add butter, salt, vanillin, cream (I pre-heat it almost to a boil) and stir constantly.

14. STEP 14

    

    Cook for 20-30 minutes over low heat.

15. STEP 15

    

    The caramel sauce turns a deep brown color and becomes thicker. Let it cool to room temperature.

16. STEP 16

    

    It becomes much thicker as it cools.

17. STEP 17

    

    Meanwhile, cook the custard part of the cream. In a saucepan, boil 500 ml of milk with a glass of sugar. While the milk is boiling, mix half a glass of sugar with flour, yolks and 250 ml of cold milk. Whisk thoroughly so that there are no lumps. Pour the egg-flour mixture into the boiling milk in a thin stream, stir and cook until thickened. Cool to room temperature.

18. STEP 18

    

    In a separate bowl, beat the butter until a fluffy white mass, without ceasing to beat, add the custard part of the cream one spoon at a time, then cognac, vanillin and caramel sauce.

19. STEP 19

    

    The cream turns out like thick sour cream.

20. STEP 20

    

    Next, assemble the cake. Line the form with plastic wrap.

21. STEP 21

    

    Place some of the cream on the bottom.

22. STEP 22

    

    Since our cake is a pinscher, we cut the cakes into pieces about 3 by 3 cm and lay them out, covering them with cream.

23. STEP 23

    

    I got it like this, or you can just lay it out in a mound.

24. STEP 24

    

    Cover with a plate and put the pinscher in the refrigerator for a day to soak. Then turn the cake over onto a plate, remove it from the mold and film, and the top will be even. Decorate to your liking.