Cracking and sweet creme brulee cake recipe you need to try

You’ve heard about creme brulee that Amélie Poulain loved to crack (and most of us too!), what about having that in gigantic form? Presenting the creme brulee cake that has all the goodness of the single-portion creme brulee. Just like the OG, this cake too has a caramelized top – the sugar disc, that is coupled with frosting and baking the cake, retaining the same sweetness of the French dessert.

Creme Brulee Cake Recipe

(Servings 20)

Ingredients

For the Graham cracker crust:

• 360 gm Graham cracker crumbs
• 170 gm unsalted butter
• 100 gm granulated sugar
• 2 tsp instant coffee granules

For the cake:

• 225 gm unsalted butter
• 350 gm granulated sugar
• 6 large egg whites, room temperature (save the extra yolks for the custard filling)
• 120 gm sour cream, room temperature
• 1 tbsp vanilla bean paste,
• 345 gm cake flour
• 1 tbsp baking powder
• 1 tsp salt
• 240 ml buttermilk, room temperature

For the custard:

• 460 gm heavy whipping cream
• 1 tsp vanilla bean paste
• 100 gm granulated sugar
• 5 egg yolks, from large eggs (save the egg whites to make the cake)
• Pinch of salt

For the buttercream:

• 450 gm unsalted butter, room temperature
• 750 gm powdered sugar
• 1 tsp vanilla bean paste
• 60 gm heavy cream
• Pinch of salt

Instructions

For the crust

1. Preheat the oven to 190°C. Spray three 20-cm or four 15-cm round cake pans with non-stick spray and line with parchment paper. Spray again. Set aside.
2. In a medium-sized bowl, add and mix the graham cracker crumbs, melted butter, sugar, and coffee granules, until evenly coated.
3. Divide this crust mix evenly between the pans and press down firmly with your hand or the back of a spoon.
4. Bake for six to eight minutes, until golden brown. Let cool while preparing the cake batter.

For the cake:

1. Preheat the oven to 160°C.
2. In a medium-sized mixing bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. In an electric mixer bowl with paddle attachment, cream butter and sugar for two minutes on medium-high speed.
4. Scrape down the sides of the bowl and begin adding egg whites on medium speed, scraping down the sides and bottom of the bowl between additions.
5. Add sour cream and vanilla bean paste, beating until incorporated, about a minute.
6. With the mixer on low speed, add ⅓ of the flour mixture, followed by 120 ml buttermilk. Mix for 30 seconds. Repeat, ending with the flour mix and use the mixer to mix the batter for 30 seconds. Then scrape down the bowl and mix again for 20-30 seconds on low speed.
7. Pour the batter equally between the chosen baking pans.
8. Bake for 35-40 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for about 15 minutes, then invert onto a wire rack to cool completely.

For the custard:

1. Preheat the oven to 150°C. Place a 20-cm x 20-cm baking pan inside a 23-cm x 33-cm baking pan. The larger pan will serve as the water bath for the custard.
2. In a medium saucepan, add 240 ml of heavy cream with vanilla bean paste and sugar. Heat on medium flame, bringing it to a boil while stirring to dissolve sugar. Once boiling, remove from heat and cover and let it rest for 5-10 minutes.
3. Stir in the remaining 240 ml of heavy cream.
4. In a small mixing bowl, whisk egg yolks and salt. Slowly add about 60 ml of the hot cream mixture to egg yolks, whisking continuously to mix. Slowly add the tempered egg mixture back into the remaining cream, stirring continuously.
5. Strain the custard through a mesh strainer and pour into a 20-cm x 20-cm baking pan. Carefully add hot water to the larger pan, filling halfway up the side of the smaller pan.
6. Bake for 45-50 minutes until the center is barely set. Cool at room temperature for two hours, then refrigerate, covered, for at least four hours before using.

For the buttercream:

1. In an electric mixer with paddle attachment, beat butter for two minutes until light and fluffy.
2. Gradually add powdered sugar on slow speed, then heavy cream, vanilla bean paste, and salt.
3. Turn the mixer to medium-high and beat for three to five minutes. Scrape down bowl sides and beat for an additional two minutes.
4. Before using, beat by hand with a wooden spoon or large spatula to remove air pockets.

To assemble:

1. Level each cake layer if needed. Place the first layer, graham cracker side down, on a cake board. Then using a piping bag, pipe buttercream around the cake edge.
2. Fill the center with 240 ml of custard and place the second cake layer on top and pipe the frosting around the edges again.
3. Place the final cake layer, with the graham cracker side down. Apply a thin buttercream layer around the entire cake (crumb coat). Freeze for 15 minutes.
4. Once the crumb coat is set, frost the cake with the remaining buttercream.
5. Optional: Freeze cake for 15-20 minutes. Sprinkle granulated sugar on top and caramelize with a kitchen torch. Serve immediately or refrigerate, covered.