Sour Cream Creme Brulee Cake

A delicious cake, easy to prepare, reminiscent of creme brulee ice cream... Try to make it and the cake will not disappoint you, it will become one of your favorites, because it is easy to prepare, and the taste... mmm, you will lick your fingers!
cook time: 3h
Miles Denholm
Sour Cream Creme Brulee Cake

Nutrition Facts (per serving)

320
Calories
16g
Fat
35g
Carbs
4g
Protein

Ingredients (12 portions)

Cakes:

Sour cream 350 ml
Sugar 300 g
Eggs 3 pc
Vanilla sugar 1 tsp
Butter 200 g
Cocoa 2 tbsp
Wheat flour 450 g
Baking powder 1.5 tsp

Custard:

Milk 750 ml
Sugar 1.5 cup
Egg yolks 3 pc
Wheat flour 100 g
Vanilla sugar 1 pack
Cognac 2 tbsp
Butter 200 g

Caramel sauce:

Sugar 100 g
Butter 40 g
Salt 0.25 tsp
Cream 200 g
Vanilla sugar 1 pack

Recipe instructions

Step 1

Step 1
Combine eggs, sugar, vanillin.

Step 2

Step 2
Beat thoroughly until the sugar is completely dissolved (15 minutes).

Step 3

Step 3
Add butter softened to room temperature

Step 4

Step 4
and sour cream.

Step 5

Step 5
Next, beat a little more.

Step 6

Step 6
Sift the flour and mix with baking powder.

Step 7

Step 7
Mix the sour cream and butter mixture with flour. Divide the dough in half.

Step 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.

Step 9

Step 9
Mix the other part of the dough with cocoa and bake as well.

Step 10

Step 10
This is what the first cake looks like after baking.

Step 11

Step 11
This is a cocoa cake. While the cakes are baking, you can prepare the cream.

Step 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.

Step 13

Step 13
When it turns brown, add butter, salt, vanillin, cream (I pre-heat it almost to a boil) and stir constantly.

Step 14

Step 14
Cook for 20-30 minutes over low heat.

Step 15

Step 15
The caramel sauce turns a deep brown color and becomes thicker. Let it cool to room temperature.

Step 16

Step 16
It becomes much thicker after cooling.

Step 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.

Step 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, a spoonful at a time, then cognac, vanillin and caramel sauce.

Step 19

Step 19
The cream turns out like thick sour cream.

Step 20

Step 20
Next, assemble the cake. Line the form with plastic wrap.

Step 21

Step 21
Place some of the cream on the bottom.

Step 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.

Step 23

Step 23
I got it like this, or you can just lay it out in a mound.

Step 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.

Additional rubrics

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