We offer a recipe for an incredibly delicious cake "Creme Brulee". The lion's share of time spent on cooking it is fully compensated by enthusiastic responses from the household and guests, because it is simply impossible to remain indifferent to tasting this dessert.
Cream-brulee cake - home prescription
Ingredients:
For the test:
- flour - 480 g;
- margarine creamy - 360 g;
- soft curd - 220 g;
- standard sachet of baking powder;
- pinch of vanillin;
For cream:
- four egg yolks;
- granulated sugar - 210 g;
- whole milk - 700 ml;
- wheat flour - 95 g;
- standard pack of butter;
- pinch of vanillin;
- two tablespoons of cognac;
For caramel:
- granulated sugar - 210 g;
- whole milk - 155 ml;
- butter - 55 g;
- a pinch of salt.
Preparation
For the preparation of the dough grind cottage cheese with a very soft cream margarine, add a pinch of vanillin in the process, and then add the sifted flour and baking powder. After this, knead thoroughly dough for ten minutes. Then divide the flour into six equal parts, roll each one on a separate piece of parchment, give the edges a smooth contour, attaching a plate or lid of a suitable size, and alternately bring the cakes to readiness and rosy in a 180 degree oven. Scraps are also rolled out and baked the cake, which in the end is let dry in the oven, and then crushed into a crumb, which will be required to sprinkle the finished cake.
Further on how to make cream-brulee for cake. We begin with caramel. We put sugar granules into a thick-walled frying pan or pan and put it on a strong fire. We hold on the stove until melting. At the beginning of the melting process, we begin to continuously stir the mass to avoid burning. After buying a lot of golden amber hue, remove the pan from the fire and start, continuously stirring intensively, to introduce warm milk. If caramel grasps the lumps, put the container back on the stove and warm it up, without stopping stirring, until they melt. We also add vanillin, salt and butter to the mixture and stir until homogeneous.
While the caramel mixture is cooling down, we prepare the custard. To do this, rub yolks with sugar, throw vanillin, pour in flour and pour a glass of milk. Stir the mixture until the texture is as homogeneous as possible. The remaining milk is heated in a scoop to a boil, and then in small portions we introduce into the yolk mixture, continuously stirring intensively. After that, put the cream on the fire and heat it, stirring, until it thickens, and then give
The last stage of preparation of cream cream-brule will be the fusion of the custard and caramel base. To do this, pour caramel into the cream, stirring constantly, add cognac and achieve uniformity.
Now it's time to decorate the cake. To do this, in a split form or a suitable ring we lay alternately the cakes and soak them generously with cream. Sprinkle the sides and top of the cake with crumbs and leave in the refrigerator to soak for at least twelve hours, and ideally for a day.