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Cream cream pincher cake with creme brulee

Cooking recipes / Top Picks / Homemade cakes

12 servings
3 hours

Sour cream - 350ml, Sugar - 300gr, Eggs - 3 pcs., Vanilla sugar - 1 tsp, Butter - 200 gr, Cocoa powder - 2 tbsp, Wheat flour - 450 gr, Baking powder - 1.5 tea liters, Milk - 750 ml, Sugar - 1.5 pack., Egg yolks - 3 pcs., Wheat flour - 100 g, Vanilla sugar - 1 pack., Cognac - 2 tbsp., Butter - 200 gr., Sugar - 100 gr, Butter - 40 gr, Salt - 0.25 tsp, Cream - 200 gr, Vanilla sugar - 1 pack.

Combine eggs, sugar, vanillin.

Whisk thoroughly until the sugar dissolves completely (minutes 15).

Add the oil softened to room temperature

and sour cream.

Then we still beat a little.

Sift the flour, mix with baking powder.

Mix the sour cream-oil mixture with flour. We divide the dough in half.

One part is laid out in a uniform, leveled with hands, a little lubricated with oil. Bake in the oven at 180 degrees for 50-60 minutes.

Mix the other part of the dough with cocoa and also bake.

This is what the first cake looks like after baking.

It's cocoa bark. While the cakes are baked, you can prepare the cream.

We start by making caramel sauce. Melt the sugar in a non-stick dish. Once it has melted, we start stirring it.

It will acquire a brown color, add oil, salt, vanillin, cream (I previously warm them almost to a boil) and constantly interfere.

Cook for 20-30 minutes over low heat.

Caramel sauce acquires a deep brown color, becomes thicker. Leave it to cool to room temperature.

It gets a lot thicker after it cools down.

Meanwhile, cook the custard portion of the cream. In a saucepan, boil 500ml of milk with a glass of sugar. While the milk boils, mix half a cup of sugar with flour, yolks and 250 ml of cold milk. Beat thoroughly so that there are no lumps. We pour egg-flour mixture into boiling milk in a thin stream, stir and cook until thickened. Cool to room temperature.

In a separate dish, beat the oil to a lush white mass, without ceasing to beat, add the custard part of the cream, then cognac, vanillin and caramel sauce.

The cream turns out like thick sour cream.

Next, we collect the cake. We line the mold with polyethylene film.

We lay out part of the cream on the bottom.

Since our cake is a pinscher, we cut the corgi into pieces of about 3 by 3 cm and lay them out, rinsing with cream.

I turned out like this, but you can just put it on a slide.

Cover with a plate and put the pincher in the refrigerator for a day to soak. Then turn the cake on a plate, free from shape and film, while the top will be even. Decorate to your liking.