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March 30, 2009

Vanilla Bean Creme Brulee Layer Cake

Yet another Katie recipe, and Williams-Sonoma recipe that didn't fail. I adapted two recipes to create a beatuiful cake for the first of my sister-in-laws bridal showers over the weekend. While I had some issues with the filling spilling over everything went well (once I found a good recipe for buttercream frosting that is!) I knew that there would be one cake at the shower that would be chocolate glaore and then another dessert so I wanted to make sure there was something non-chocolate for the freaks like me that aren't huge fans. This cake was amazing - Vanilla Bean Cake with a creme brulee custard filling and a buttercream frosting.

** I tried my hardest on decorating the cake - this is the first cake I've actually decorated, normally I've just made a sheet cake and just frost the top! Please don't make fun of it!!**

Vanilla Bean Cake
Adapted from: Good Things Catered
Ingredients:
2 c. plus 2 Tbsp cake flour
1 c. milk, room temperature
6 large egg whites, room temperature
2 tsp almond extract (I did 1 tsp vanilla and 1 tsp almond)
1 large vanilla bean
1 3/4 c. granulated sugar
4 tsp baking powder
1 tsp salt
8 Tbsp unsalted butter, softened but still cool
4 Tbsp oil
1 1/2 recipe favorite buttercream
2/3 c. fresh cherry preserves (I used cream brulee custard instead)
Directions:
-Preheat oven to 350 degrees and prepare two 9in cake pans.
-In small bowl combine, milk, egg whites, almond extract, scraped insides of vanilla bean and set aside.
-In the bowl of a stand mixer, mix cake flour, sugar, baking powder and combine at low speed.
-On low, add butter pieces one at a time and then oil and mix until resembles moist crumbs
-Add milk mixture and beat at medium speed for two minutes until light and fluffy.
-Stop mixture, scrape down sides of bowls and beat again for about 30 more seconds.
-Divide batter evenly between both pans and place in the oven to bake until toothpick inserted into center of cake comes out clean.
-Remove from oven and let cool in pans for 5 minutes.
-Turn out onto wire racks and cool completely, about an hour.
-Slice cakes evenly into two layers each (my pans are too small, so I only have 3).
-On top of three layers, pipe buttercream 1/4 inch from the outside of cake to form a dam.
-Spread third of preserves inside dam of each of the three cake layers.
-Top rest of the 1/2 recipe buttercream.-Frost cake with full recipe buttercream.

4 comments:

  1. OH MY GOODNESS!! Creme brulee is my very, very favorite dessert. This looks like the most amazingly delicious cake, in my opinion. How creative!!

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  2. Is this safe to eat in a cake if you're not cooking the custard for the cake filling?

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  3. Elizabeth - I didn't notice your comment until today but I updated the filling page. I was a very inexperienced blogger when I originally posted this and made a huge mistake. Thank you so much for catching it.

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  4. Hi there,
    I was happen to run by your site when I searched "creme crulee cake" on yahoo, and oddly enough, your sight had my name on it! (My name is Telly btw). Just thought it was a nice coincidence. Anyways, i love creme brulee...i will def try to make this (with cooked eggs =P )

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