Crème brûlée cake recipe

Name: Crème brûlée cake recipe
Ingredients: 480 ml whole milk; 90 g caster or granulated sugar; 25 g cornflour (cornstarch); 1 tbsp vanilla bean paste; 7 medium egg yolks; 50 g salted butter (or use unsalted plus a pinch of salt), at room temperature, cubed; 8 medium egg whites; 200 g caster or granulated sugar; 310 g salted butter (or use unsalted plus 1 tsp salt), at room temperature and soft, plus extra for greasing; 690 g plain (all-purpose) flour; 490 g caster or granulated sugar; 2 and a third tbsp baking powder; 490 ml whole milk; 200 ml vegetable oil; 2 tbsp vanilla bean paste; 2 1/2 tbsp white wine vinegar; 1 x amount of grated nutmeg, to grate between layers; 1 x amount of edible gold paint (optional); 1 x amount of edible gold leaf (optional); 3 tbsp caster or granulated sugar, for the top

www.lovefood.com

An incredible show-stopper cake worthy of star baker.

View full recipe on www.lovefood.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.

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Ingredients

480 ml whole milk
90 g caster or granulated sugar
25 g cornflour (cornstarch)
1 tbsp vanilla bean paste
7 medium egg yolks
50 g salted butter (or use unsalted plus a pinch of salt), at room temperature, cubed
8 medium egg whites
200 g caster or granulated sugar
310 g salted butter (or use unsalted plus 1 tsp salt), at room temperature and soft, plus extra for greasing
690 g plain (all-purpose) flour
490 g caster or granulated sugar
2 and a third tbsp baking powder
490 ml whole milk
200 ml vegetable oil
2 tbsp vanilla bean paste
2 1/2 tbsp white wine vinegar
1 x amount of grated nutmeg, to grate between layers
1 x amount of edible gold paint (optional)
1 x amount of edible gold leaf (optional)
3 tbsp caster or granulated sugar, for the top