Crème Brûlée Caramel Pecan Cake (Printable View)
Rich cake layers, silky cream, caramel glaze, toasted pecans, and brûléed sugar create an indulgent treat.
# Ingredient List:
→ Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, at room temperature
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
→ Crème Brûlée Cream
09 -
2 cups heavy cream
10 -
1 vanilla bean or 2 teaspoons vanilla extract
11 -
6 large egg yolks
12 -
1/2 cup granulated sugar
13 -
Pinch of salt
→ Caramel Glaze
14 -
1 cup granulated sugar
15 -
6 tablespoons unsalted butter
16 -
1/2 cup heavy cream
17 -
Pinch of salt
→ Decoration and Assembly
18 -
1 cup pecans, toasted and chopped
19 -
1/2 cup granulated sugar (for brûlée topping)
# Preparation Steps:
01 -
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans. In a bowl, whisk the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until pale and fluffy. Mix in the eggs one at a time, then blend in the vanilla extract. Alternately add the dry ingredients and milk, beginning and ending with the dry mixture. Divide the batter evenly among the pans and bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean. Cool layers completely on a wire rack.
02 -
In a saucepan, heat the heavy cream with the vanilla until just steaming. In a bowl, whisk the egg yolks, sugar, and a pinch of salt until combined. Gradually pour the hot cream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens to coat the back of a spoon. Strain the cream and let it cool completely.
03 -
In a heavy-bottomed saucepan, melt the sugar over medium heat without stirring until it turns golden. Add the butter and stir to combine. Carefully pour in the heavy cream and salt, simmering for 2 to 3 minutes until the mixture is smooth. Cool the caramel slightly before using.
04 -
Place one cake layer on a serving platter. Spread half of the crème brûlée cream over the surface and sprinkle with half of the toasted pecans. Set the second cake layer on top, repeat with the remaining cream and pecans, then top with the third layer. Pour the caramel glaze over the assembled cake, allowing it to flow down the sides naturally.
05 -
Sprinkle an even layer of granulated sugar over the caramel-glazed cake top. Using a kitchen torch, carefully caramelize the sugar until a crisp, golden layer forms. Allow to cool for several minutes before slicing and serving.
# Supplementary Details:
01 -
Ensure all ingredients are at room temperature for an even cake crumb and proper emulsification.