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1. Ingredients
2. Making a traditional cake step by step
3. How to create a chocolate creme brulee cake?

Today, there are a large number of recipes for making a Creme Brulee cake with countless ingredients. This page presents the most popular of them.

A typical Creme Brulee cake contains the following ingredients:

• chicken egg – 1 pc.;
• starch – 2 tbsp;
• milk – 250 ml;
• condensed milk (certainly boiled) – 1 b.;
• cream (high fat content) – 400 ml.

• oil drain – 50 g;
• baking powder – 1/2 tsp;
• chicken egg – 1 pc.;
• flour – 500 g;
• milk – 250 ml;
• sugar – 50 g.

Cake "Creme Brulee" with custard consists of the following ingredients:

• egg yolks – 4 pcs.;
• cognac – 2 tbsp;
• sugar – 1.5 tbsp;
• butter – 200 g;
• milk – 3 tbsp;
• flour – 1 tbsp;
• vanillin – 1g.

For the caramel interior:

• butter – 50 g;
• vanillin – 2g;
• sugar – 150 g;
• milk – 150 ml;
• salt – 1 chip.

• flour – 3 tbsp;
• baking powder - 3 tsp;
• cottage cheese (hard) – 250 g;
• margarine – 300 g.

Ingredients for chocolate sponge cake “Creme Brulee” :

• caramel dessert – 450 g;
• oranges – 0.5 kg;
• boiled water – 40 g;
• gelatin – 20g;
• cream cheese (curd) – 400 g;
• sugar – 100 g.

• flour – 100g;
• butter – 50g;
• eggs – 2 pcs.;
• brown sugar – 100 g;
• baking powder - 1 tsp;
• vanilla sugar – 1 pack;
• bitter chocolate – 150 g;
• salt - wood chips

• chocolate – 100 g;
• orange – 1 pc.;
• mint.

Creme Brulee cake is one of the few cakes that can “melt the heart” of even the most ardent enemies of sweets. Its warm and light mixture is the highlight of this dessert. And in combination with various ingredients, such as nuts, grated chocolate, fruit or condensed milk, the taste of this cake becomes simply unforgettable.

But it’s worth keeping in mind that this cake is quite high in calories, and abuse of it can significantly spoil your figure. Therefore, this delicacy is suitable for a festive menu, but not for an everyday one.

The Creme Brulee dessert is a cream custard covered with a crispy caramel crust. It is obtained by setting the top of the cream on fire, in which the sugar caramelizes and forms a crust. The birthplace of the Creme Brulee dessert is France.

Although there are several versions of its origin: British, French and Spanish. One thing is certain: this delicacy is extremely widespread in Europe and is considered a generous dish. In addition, for example, in France this dessert is on the menu of virtually every cafe.

Making a traditional cake step by step

How is Creme Brulee cake prepared at home?

The usual baking recipe is as follows:

1. To make the dough, you need to mix melted butter with sugar, milk, and eggs.
2. Sifted flour with baking powder is added to the mixture, the dough is kneaded until elastic and wrapped in cellophane for half an hour.
3. After the designated time, the dough is divided into 16 parts, any of which is rolled out on parchment paper and baked in a previously preheated oven.
4. The finished shortcakes are given the desired shape, and excess baking is used as a topping.
5. To make the impregnation, the egg is beaten with starch.
6. Milk is poured evenly into the egg mixture and everything is cooked over low heat (not until it boils!).
7. After the cream thickens, it is removed from the heat and carefully mixed with cream and condensed milk.
8. After cooling, any cake is coated with cream. The top of the formed cake is sprinkled with crushed cake scraps.

The cake is placed in a cool space for a period of at least 10 hours.

How to create a chocolate creme brulee cake?

How to prepare a cake with cream brulee with the addition of chocolate:

1. Vanillin, sugar, butter, salt and eggs are painstakingly beaten in a deep bowl.
2. Flour combined with baking powder is added to them.
3. Previously melted and cooled chocolate is poured into the resulting mass.
4. The dough is baked in a previously preheated oven at 180C for about 20 minutes.
5. To make the cream, you need to dissolve gelatin in the indicated amount of water (for 30 minutes).
6. The leaked juice is collected from a previously peeled and chopped orange and added to gelatin. The mixture dissolves over low heat until it boils.
7. In a separate container, mix cheese, caramel dessert, sugar and orange pieces.
8. The mass is combined with gelatin and thoroughly mixed until smooth.
9. A shortbread is placed in a bowl with high sides, on which the purchased cream is laid out.
10. Cooled for at least 5 hours, the cake is decorated with grated chocolate and pieces of orange. A sprig of mint is placed in the center of the dessert.

Creme brulee with custard

The recipe for making a brulee custard cake contains the following steps:

1. Margarine and pureed cottage cheese are mixed in a deep container.
2. Flour, previously combined with baking powder, is poured into the mixture and everything is thoroughly mixed (the dough does not have to be very stiff, so the flour is added evenly).
3. The dough is divided into 8 parts, any of which is rolled out.
4. The future baked goods are given the desired shape, and another shortcake is formed from the remaining dough, which is then crushed and used as a topping.
5. Any shortbread is baked for 10-15 minutes (not until golden brown).
6. In order to create caramel, you need to dissolve the sugar over low heat, with constant stirring, until caramel forms.
7. Milk is slowly poured into the resulting mass (you must not stop stirring).
8. Oil, salt, vanillin are added to the container, everything is thoroughly mixed and cooled.
9. To make the cream, you need to pour 2 glasses of milk into a cooking container and put it on a slow fire.
10. Eggs, sugar, vanillin and flour are mixed in a separate bowl. The remaining milk is added to them.
11. Boiled milk is added to the acquired mass with constant stirring.
12. The mixture is cooked over low heat until thickened, then cooled to 30 C.
13. Crushed butter is added there and the mass is painstakingly beaten.
14. The purchased cream is mixed with cognac and caramel.
15. Any shortbread is thickly coated with entrails and stacked one on top of the other. The surface of the cake is generously awakened by crushed shortbread.

The finished cake is placed in the refrigerator for at least 12 hours.

As you can see, making a cake with creme brulee is not an easy task and requires a huge amount of effort and time. But the airy, affectionate and recklessly delicious result acquired in the end is really worth it!

Cake “Egyptian” or “Creme Brulee” with nuts

“Creme Brulee” cake with nuts, custard and butter cream is an extremely tasty and unusual cake with an oriental note.

How to make Creme Brulee cake with nuts:

Grind 300 g of nuts, preferably walnuts or hazelnuts.

For the 1st cake, beat the whites (3 pieces) in a bowl until thick foam. Add sugar (2.5 tablespoons) in small parts. Continue whisking until strong foam. Add flour (½ tbsp) to the crushed nuts (50 g) and mix gently. Dump nuts and flour into beaten egg whites. Mix well.

Using a pastry bag or spoon, moderately distribute the cake dough in a circle. (You can use a springform pan. The diameter of my cakes is 22 cm.) Bake for 20-25 minutes (until the whole cake is golden) at 170 degrees.

Repeat the same for the second and third layers of the “Egyptian” cake.

Combine the yolks in a bowl. Stir lightly. Add starch and 50 ml of milk. 350 ml milk, sugar and vanilla sugar, bring to a boil. Mix both masses and cook until boiling, stirring constantly.

Cream the butter into the custard, adding the cream evenly to the butter (the ingredients should be at a similar temperature). Allow the mixture to cool completely to room temperature, covering the mixture with cling film in contact with the surface of the cream.

Cook caramel. 200 g sugar and a couple of tbsp. Bring tablespoons of water to a boil, cook until amber in color. Pour the finished caramel onto a silicone mat and leave until completely hardened. Grind the caramel in a blender.

Whip the cream and add 150 g of nuts and caramel crumbs.

Assemble the cake, alternating shortcakes, custard and buttercream.

Place the Egyptian or Creme Brulee cake with nuts in the refrigerator for at least 3 hours.

2

I made your cake, it came out extremely fluffy and high in calories, I had to add more starch to the custard, it was watery.

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Creme Brulee Cake

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• Cake:
• 3 testicles
• 140g sugar
• 130g flour
• a pinch of salt

• Cream:
• 0.5 l. cream 30% fat
• 4 yolks
• 1 testicle
• 100g sugar
• 2 packets of vanilla sugar
• salt
• 1 tbsp. unrefined cane sugar

The St. Petersburg weather has now come to its senses and decided that it’s not worth spoiling people with the sun. Therefore, she created a full-fledged thunderstorm with thunder and the wind knocking out windows.

The family looked out the window and sharply demanded something warm and tasty. “Aha!!” - I thought, rubbing my hands bloodthirsty. “Ohhhhh. “- the family became nervous, but it was too late.

Eggs with sugar and salt

Beat until it doubles in volume. Gently add flour.

Pour the finished dough into a small-diameter mold sprinkled with flour.

and bake until golden brown at 180'C.

Cut the finished biscuit into 2 pieces lengthwise. We give one part to the family hungry for a tasty treat.

Place parchment/baking paper on the bottom of the pan in which the sponge cake was baked.

We lower half of the sponge cake with the cut side up (at this step the cake can be soaked in rum or cognac) and make sides from parchment or baking paper.

Bring the cream to a boil with vanilla/vanilla sugar, a pinch of salt and raw cane sugar. Remove from heat.

Egg, yolks and sugar

Beat until snow-white and sugar dissolves. The result should be a compacted and thick mass.

Carefully add the egg mixture to the cream, stirring continuously. The main thing is not to let your testicles curl!

Pour the resulting cream onto the biscuit. It’s better to do this evenly so that the cake gets wet. Otherwise it will pop up for you.

Place the form with creme brulee in a huge container and pour in water so that the level reaches somewhere in the middle of the height of the form.

Bake in the oven for approximately 50 minutes/hour at 160'C.

Readiness is determined by a brownish crust and a slightly runny center (if you slightly shake the mold with cream, the center should tremble).

We take the finished cream out of the oven, wait until the water cools down and put it in the refrigerator overnight (that is, in the dark) .

The family did not have enough strength to wait out the night (that is, the dark time of day) , so the dessert stood in the refrigerator for only 3 hours and the middle did not have time to harden.

Notes in the margins.

— If you are too lazy to bother with a biscuit, you can use pieces of black bread or a loaf as a base.

— You can exclude the sponge cake, but then you need to bake the cream in clay bowls.

— If anyone has an oven with a grill or a burner, then sprinkle the cream on top with sugar and place under the grill to form a caramel crust or burn it with a burner

— You can add berries or fruits to the cream - whatever your imagination requires

. and may peace, balance and a piece of something tasty be with you

Cake “Creme Brulee”

The other day we had a big holiday at home - my eldest daughter grew up another year - she turned 7 years old. That day there were a lot of flowers, colorful balloons, a sea of ​​children's laughter and unbridled joy, a lot of wishes and a bunch of gifts... And, of course, there was a cake.

This year, for the first time, I gave up shaped cakes in the form of dolls, numbers and everything else, since I was convinced more than once that such beautiful specimens are not suitable for a spiritual home feast - they are awkward to cut into portions, anyone wants to break them off for themselves “someone” is prettier, etc. And, usually, the cake itself remained uneaten... And it took me a lot of time and effort to bake it.

And since my little girl is already an adult, I decided to bake her an appropriate cake, but very, very tasty... With seven candles.

List of everything you need to make a Creme Brulee cake:

For the cakes you need to take:

For the cream you need to prepare:

- 2 eggs
- 300 g sugar
- 750 ml milk
- 5 tbsp.
flour - a bag of vanilla sugar
- 200 g butter

For decoration I used:

- 50 g dark chocolate
- 1 tbsp. milk

Difficulty level: closer to average

Time for production: at least 2 hours

Sequencing:

First, let's knead the dough. I again used a blender - I combined sour cream, sugar and cocoa in a bowl.

Then I added the melted (but cooled) butter and stirred.

I extinguished the soda and, adding flour evenly, kneaded a soft, fairly elastic dough for the cakes.

We will have eight of them, although if you create a cake with the smallest diameter (mine is 26 cm), you can create more cakes.

We place the rolled out layers of dough on a baking sheet and bake any of them for 8-9 minutes, and then while still warm, cut out the shortcakes to the size that suits us and put them in a stack.

Cream. I prepared custard cream for this cake and added a stick of butter to it.

First, I beat the eggs with sugar, added about 100 ml of milk and added flour. I whipped everything together.

The resulting mass was added to the milk, stirring thoroughly, and put on the fire, where, armed with a whisk, she cooked the cream until thickened. Then added butter and beat well with a mixer.

It is necessary to grease the cakes with cream while it has not yet completely cooled down - if the cream is warm, the cake will be better soaked.

Decorate the smeared cake with a chocolate web - for this you will need melted chocolate and a wooden skewer. First, we draw a spiral in a circle with chocolate icing, and later, moving from the center, we divide the cake from the center into segments.

The cake definitely needs to sit overnight (that is, in the dark) in the refrigerator and then, by the time the guests arrive, you will already have something to amaze them with, because the cake comes out indescribably delicious and tender.

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