Creme Brulee Cake

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Prepare the dough for cakes. Rub cottage cheese (non-grainy) with softened margarine and vanilla.

3. Step 3:

   

   Pour in the pre-sifted flour and baking powder.

4. Step 4:

   

   Knead the dough well, it may take 10 minutes. The dough turns out soft, it does not stick to the hands, it is well molded.

5. Step 5:

   

   Roll out the dough thinly with a rolling pin. My dough didn't stick to my hands and the table, so there was no need to dust the table with flour.

6. Step 6:

   

   Now attach the bottom of the mold or a plate of the desired diameter and cut out a smooth circle with a knife.

7. Step 7:

   

   Oil the bottom of the mold and spread the cake. Bake the cakes for 15 minutes at 180 degrees. I got 6 cakes and 1 small cake from scraps, I used it to sprinkle the cake.

8. Step 8:

   

   Cooking caramel. We need thick-walled dishes. Pour out the sugar and melt it over low heat. But do not overdo it, as soon as the sugar begins to melt, stir constantly so that it does not burn.

9. Step 9:

   

   Should get a golden amber color. Immediately remove from heat. Now, stirring constantly, pour in warm milk in small portions. If the caramel is going to form lumps, put it on the fire and heat it up, stirring. Add a pinch of salt and vanilla.

10. Step 10:

    

    Then add the oil, mix until smooth. We leave the caramel to cool.

12. Step 11:

    

    Preparing the custard base of the cream. From the eggs, only the yolks will be needed. Rub the yolks and sugar.

13. Step 12:

    

    Add flour, vanilla, pour in 1 cup of milk and mix until smooth. And 2 cups of milk should be brought to a boil and poured in small portions into the egg-flour mixture, stirring constantly. Put on fire and cook until the cream thickens. Leave to cool.

14. Step 13:

    

    Softened butter should be beaten and, gradually adding the custard base, beat the cream until smooth.

15. Step 14:

    

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

16. Step 15:

    

    Mix until smooth.

17. Step 16:

    

    Collecting cakes. To prevent the cream from spreading, we install a removable mold and smear each cake well.

18. Step 17:

    

    We grind the small cake into crumbs, if it is not enough, then we chop the cookies.

19. Step 18:

    

    Sprinkle the cake on top and sides with crumbs. In this recipe, we do not use crushed nuts or chocolate chips for sprinkling, so as not to interrupt the caramel taste of the cake. We put the cake in the refrigerator and leave it to soak all night. Depending on how it gets soaked, you can leave it for a longer time.

20. Step 19:

    

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