Vanilla Creme brulee Cake Recipe

Name: Vanilla Creme brulee Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 140g Egg; 100g Sugar; 10g Corn syrup; 2g Vanilla extract; 90g Cake flour; 25g Melted unsalted butter; 40g Milk; 1 Egg yolk; 15g Sugar; 5g Corn starch; 100g Hot Milk; 1/8ts Vanilla bean paste; 40g Whipped cream (whipped 50%); 30g White chocolate; 10g Whipping cream; 10g Corn syrup; 1g Gelatin sheet; White food coloring; Whipped cream (300g whipping cream + 30g sugar + 1/2ts vanilla bean paste); Sugar syrup

by Cooking Tree 2022-10-02

written by Cooking Tree 2022-10-02

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Vanilla Creme brulee Cake.

I made a vanilla cream brulee cream cake decorated with a clean pure white glaze~
Sandwiched the middle custard cream, sprinkled sugar on top, and put a layer of caramelizing with a torch.

After heating with a torch, be sure to cool it in the refrigerator before proceeding with the next operation so that the cream does not flow and maintains its shape.

Even when heating with a torch, I think it would be better to heat it in the middle rather than the edges.
Since the weather is getting hot these days, after caramelizing and cooling in the refrigerator, the remaining whipped cream may separate, so I think you can use it safely if you whip it in two parts~

At first, whip only 60~70g and sand the bottom layer, then whip the rest just before taking it out of the refrigerator.

It is best to work with white chocolate glaze when the temperature is slightly warm to the touch.
Vanilla bean paste is also added to the whipped cream, and it tastes great when eaten with custard cream that is full of vanilla and caramelized. *^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Creme brulee Cake
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Rating: 5.0/5
( 86 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg
100g Sugar
10g Corn syrup
2g Vanilla extract
90g Cake flour
25g Melted unsalted butter
40g Milk
1 Egg yolk
15g Sugar
5g Corn starch
100g Hot Milk
1/8ts Vanilla bean paste
40g Whipped cream (whipped 50%)
30g White chocolate
10g Whipping cream
10g Corn syrup
1g Gelatin sheet
White food coloring
Whipped cream (300g whipping cream + 30g sugar + 1/2ts vanilla bean paste)
Sugar syrup

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it. Raise the temperature to 40 degrees while stirring, and then remove from the pot.
Whip with a hand mixer until a rich ivory color is formed.
Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top and cut into 4 pieces.
Mix egg yolk, sugar, and cornstarch in a saucepan, pour hot milk and mix, then add vanilla bean paste, mix, heat over low heat until thickened, and cool.
Filter the custard cream through a sieve to 50% whipped cream and mix.
Put the sheet on the wheel plate, sprinkle with sugar syrup, add vanilla bean and whipped cream, put the sheet on top, sprinkle with syrup, and then apply (5).
Sprinkle with sugar and level, heat with a torch and cool in the refrigerator for about 20 minutes.
Put the sheet on top, sprinkle syrup on it, and apply cream. After putting the last sheet on, smooth the top and sides with cream.
Melt a bowl of white chocolate and whipped cream in hot water, add starch syrup, mix, add soaked gelatin, mix, add a little white food coloring, and mix.
Sprinkle chocolate glaze on the side of the cake, squeeze 2 rows around the top edge, and sprinkle with white chocolate to decorate.

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