Description
A show-stopping Crème Brûlée Cake that layers moist vanilla sponge, silky pastry cream, and a crisp caramelized sugar crust. This elegant dessert is perfect for special occasions.
Ingredients
Vanilla Sponge Cake:
220 g vegetable oil
400 g granulated sugar
4 eggs (room temperature)
240 g thick yogurt (Greek or Turkish style)
1 tsp vanilla extract
375 g all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
Pastry Cream:
500 g whole milk (3% fat)
100 g granulated sugar
80 g egg yolks (4–5 eggs)
25 g cornstarch
25 g all-purpose flour
2 tsp vanilla bean paste or extract
50 g unsalted butter (82% fat)
Brûlée Topping:
50 g demerara sugar (or granulated sugar)
Instructions
1. Preheat oven to 165°C / 330°F. Line a 9-inch round cake pan with parchment paper.
2. Whisk together yogurt, eggs, sugar, oil, and vanilla.
3. Sift flour, baking powder, baking soda, and salt. Fold dry ingredients into wet mixture.
4. Pour batter into pan and bake for 60–70 minutes. Use foil if top browns too quickly.
5. Cool the cake completely before layering.
6. In a bowl, whisk sugar and egg yolks for pastry cream. Add cornstarch, flour, and vanilla.
7. Heat milk until simmering. Slowly pour it into the egg mixture while whisking to temper.
8. Return mixture to saucepan. Cook until thickened, about 1 minute after boiling.
9. Stir in butter in 3 stages until fully combined. Chill pastry cream completely.
10. Spread cooled pastry cream evenly on top of cooled cake.
11. Sprinkle demerara sugar over the cream. Torch until sugar is caramelized.
12. Brûlée just before serving to preserve the sugar crust.
13. Refrigerate leftover cake. Re-caramelize sugar topping before serving again.
Notes
Ensure all cake ingredients are at room temperature before mixing.
Use a digital scale for accurate measurements.
Do not overmix the batter. Fold until just combined.
Caramelize the sugar topping only before serving for the best crunch.
Use a blow torch for precise brûlée results; avoid broilers.
Pastry cream must be chilled completely before layering.
Use European-style butter for a rich pastry cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cakes Recipe
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 631
- Sugar: 74
- Sodium: 747
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 115
- Fiber: 1
- Protein: 13
- Cholesterol: 215