Creme Brulee Wedding Cake

You could serve the cake as is or with a light sprinkling of powdered sugar.

Creme brulee wedding cake. Vanilla bean cake vanilla custard and crunchy bits of caramel all covered in a silky vanilla buttercream and decorated with caramel sugar shards. Grease and flour a 18 x 13 inch rimmed sheet tray. Heat a 12 inches 30 cm diameter saucepan over medium heat and add the sugar.

Add the dry ingredients in two. Leave the saucepan aside. Using a hand mixer cream butter and sugar until light and fluffy.

Directions preheat oven to 350 degrees. For the caramel swiss meringue buttercream 10 tbsp sugar separated into 1 3 cup and 1 3 cup 2 5 tbsp heavy cream 3 large egg whites tiny pinch of salt 1 cup unsalted butter softened and cut into tablespoons 1 2 tsp vanilla extract. For the cake 1 cup 226 g unsalted butter room temperature 1 3 4 cups 350 g granulated sugar 6 large egg whites room temperature save the extra yolks for the custard filling 1 2 cup 120 g sour cream room temperature 1 tbsp.

13 g vanilla bean paste i use this 3 cups 345 g cake flour 1. Meanwhile in a saucepan combine the sugar and water. Add eggs one at a time until combined.

In the large bowl of an electric stand mixer fitted with a whisk if you have one combine the eggs and yolks. How to cook creme brulee cake preheat the oven to 360 f 180 c. When the syrup looks clear clip on a candy.

Refrigerate once again until the bruleéd top is no longer warm. This crème brûlée cake takes all the elements of a traditional crème brûlée and turns them into a delicious layer cake. A note on the shards.