The "Creme brulee" cake is exactly the dessert that can "melt the heart" of the most ardent opponent of sweets. The consistency of the dessert is so airy and tender that the hands reach for an additional piece by themselves. And if you combine the cake with chocolate, hazelnuts, almonds or condensed milk, then the taste will be simply unforgettable.
It is necessary
- For cakes:
- - 200 grams of cottage cheese,
- - 350 grams of margarine,
- - 3 glasses of flour,
- - 10 grams of baking powder,
- - 1 gram of vanillin.
- For the cream:
- - 100 grams of flour,
- - 1 gram of vanillin,
- - 4 eggs,
- - 1 cup of sugar,
- - 3 glasses of milk,
- - 200 grams of butter,
- - 2 tbsp. spoons of brandy.
- For caramel:
- - 1 cup of sugar,
- - 150 ml of milk,
- - 50 grams of butter,
- - 0.75 teaspoons of salt.
Instructions
Step 1
Mash cottage cheese, soft margarine and vanillin in a bowl. Add sifted flour mixed with baking powder. Knead a soft, non-sticky dough (it takes about ten minutes to knead).
Step 2
Roll out the dough into a layer, using a plate of the required diameter and a knife, carefully cut out a circle. Make 6 cakes in this way. From the rest of the dough, make another crust; it will be needed to sprinkle the cake.
Step 3
Grease a baking dish with butter. Preheat the oven to 180 degrees. Bake the cakes for 15 minutes.
Step 4
For caramel, take a thick-walled saucepan, pour 1 cup of sugar into it and melt it over low heat. Stir constantly to keep the sugar from burning. After the sugar turns golden amber, turn off the heat.
Step 5
With constant stirring, add warm milk (in small portions) to the melted sugar. If lumps form during stirring, put the saucepan with sugar on the fire and heat slightly. Add a pinch of salt, a pinch of vanillin (optional) and 50 grams of butter, stir until smooth. Leave the caramel aside and let it cool.
Step 6
Cream.
Separate the yolks from the whites. Put the squirrels in the refrigerator, then you can make a cream for dessert out of them.
Step 7
Mash 4 yolks with a glass of sugar. Add 100 grams of flour, 1 cup of milk and stir until smooth. Bring the remaining milk to a boil, then pour in small portions into the egg-flour mixture. Put the resulting mixture on fire and cook until thickened. Remove from heat and cool.
Step 8
Whisk 200 grams of soft butter, add the custard base in small portions, continue whisking until smooth. With constant stirring, add the cooled caramel and two tablespoons of brandy.
Step 9
Install a removable mold in which to place the cakes. Smear each cake with cream. If the mold is not installed, the cream will spread.
Step 10
Grind the seventh shortbread until crumbs. If there are not enough crumbs, then you can grind shortbread cookies.
Step 11
Remove the removable baking sheet from the cakes and sprinkle the cake with crumbs. If you wish, you can decorate the cake with chocolate chips. Refrigerate the cake, preferably overnight.
