Emma Rae's Award-Winning Creme Brulee Wedding Cake

By Kathy C.

Found this recipe in Kindle Book by Sandra D. Bricker (Always the Baker, Finally the Bride)

Ingredients

• Creme Brulee:
• 1 Tbsp vanilla bean paste
• 2 cups heavy cream
• 8 egg yolks
• 1/4 cup granulated sugar
• Brown Sugar Crunch "Brulee" Layers:
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup firmly packed brown sugar
• 2 Tbsp water
• Sour Cream Cake:
• 2 sticks (1 cup) unsalted butter, softened
• 3 cups granulated sugar
• 7 eggs
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 cup sour cream
• 1 Tbsp pure vanilla extract
• Vanilla Filling:
• 4 large egg whites
• 1 1/4 cups granulated sugar
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 1 tsp pure vanilla extract
• Whole Egg Buttercream Icing:
• 4 large eggs
• 1 cup granulated sugar
• 1/2 tsp salt
• 2 tsp pure vanilla extract
• 4 sticks (2 cups) unsalted butter, room temperature

Details

Adapted from amazon.com

Preparation

Step 1

A 6-Step Process

*Step 1 of 6: Creme Brulee:
(Note: Prepare 24 hours ahead of time)
-Stir vanilla bean paste into the cream in a heavy-bottomed saucepan.
-Bring JUST to a boil and remove from heat immediately to cool slightly.
NOTE: The cream must still be somewhat warm for the next step.
-Whisk egg yolds and sugar together until mixed well.
NOTE: The fewer bubbles, the better.
-Whisking constantly, VERY SLOWLY pour the hot cream into the eggs.
-Line two pans (the same size as your cake will be) with non-stick aluminum foil (nonstick side OUT).
NOTE: It is essential to get a smooth, bubble-free lining on the bottom and to make sure the wrap stays up on the sides.
-Divide and pour the custard mixture into the two prepared cake pans.
-Bake at 210 degrees for about 40 minutes, until custard is BARELY QUIVERY in the middle.
NOTE: The mixture will be firmer than a regular creme brulee mixture, and it will not need a water bath.
-When the layers have cooled, stretch cling wrap across the tops, and freeze in the pan.

*Step 2 of 6: Brown Sugar Crunch "Brulee" Layers:
-Cut two parchment paper rounds to line the bottom of two pans, the same-size pans that the cakes will bake in.
Leave the parchment liners in the pans.
-Combine the butter, brown sugar, and water in a heavy-bottomed saucepan.
-Boil to a temperature of 260 degrees.
-Immediately divide the molten sugar mixture onto the prepared parchment, and quickly spread to the edges.
Allow the sugar to cool and harden.
Once it is cool, use a heavy spoon to tap the sugar, cracking it into small pieces.
NOTE: Take care NOT to disassemble the circle. The smaller the pieces, the better.

*Step 3 of 6: Sour Cream Cake:
-Preheat oven to 325 degrees.
-Prepare two 8- or 9-inch pans (NOT nonstick) with the parchment paper liners coated with cracked brown sugar.
NOTE: Do NOT butter or oil the sides of the pan!
-In a large bowl, using a mixer, cream together the butter and sugar until the mixture is light and fluffy (about 5 minutes)
Beat in the eggs, one at a time, mixing well after each.
-Combine the flour, baking soda, baking powder, and salt in a bowl.
-Blend the sour cream and vanilla together in a separate bowl.
-Add the flour mixture to the creamed mixture, alternating with the sour cream mixture in 5 ADDITIONS. (Flour, sour cream, flour, sour cream, flour)
-Mix until the flour is absorbed. Turn mixer up to medium-high for 15 seconds, and turn off mixer.
-Carefully spoon the batter over the cracked brown sugar in the prepared pan.
-Bake in the preheated 325 degree oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
-Allow the cakes to cool in the pans.
When the cakes have cooled, carefully run a small icing spatula around the pans.
Gently invert the cakes out of the pans.
Return the cakes to right-side-up, and place the parchment-covered sugar bottoms on a square of waxed paper.

*Step 4 of 6: Vanilla Filling:
Cut the sticks of butter into tablespoon-sized portions.
Set the heatproof bowl of an electric mixer over a heavy-bottomed saucepan of simmering water.
NOTE: The water must not touch the bottom of the mixing bowl.
-Combine the sugar and egg whites and cook, stirring constantly until the sugar has dissolved and the mixture is 160 degrees.
-Attach the bowl to the mixer, fitted with the whisk attachment.
Beat the egg white mixture on high speed until it holds stiff peaks.
Continue beating until fluffy and cooled (about 6 minutes).
-Switch to the paddle attachment. With the mixer on medium low, add the butter, 1 Tbsp at a time, beating well after each addition.
Once all of the butter has been added, turn the mixer to medium high.
Once the mixture comes together, turn the mixer speed down to low.
Beat in the vanilla extract--about 2 more minutes to eliminate air bubbles.

*Step 5 of 6: Whole Egg Buttercream Icing:
-Cut the sticks of butter into Tablespoon-sized portions.
-Set the heatproof bowl of an electric mixer over a heavy-bottomed saucepan of simmering water.
NOTE: The water must not touch the bottom of the mixing bowl.
-Combine the eggs, sugar, salt, and vanilla, and cook, stirring constantly until the sugar has dissolved and the mixture is 160 degrees.
-Attach the bowl to the mixer fitted with the paddle attachment.
Beat the egg mixture on medium high for 5 minutes, or until it is light yellow and fluffy.
Continue beating on low speed until the mixture has cooled.
-With the mixer on medium-low, add the butter, 1 Tbsp at a time, beating well after each additions.
Once all of the butter has been added, turn the mixer to medium high until the mixture comes together.
-Turn the mixer down to low. Beat for about 2 more minutes to eliminate air bubble.
NOTE: The icing should be silky smooth.

*Step 6 of 6: Assembling the Creme Brulee Cake:
-Level both of your cakes, removing the dome top and ensuring that all sides are the same uniform height.
-Split the cake layers evenly in horizontal halves so that you end up with 4 wheels of cake that are each the same height.
-Turn the sugar-coated bottom pieces over and remove the parchment paper.
NOTE: If the cracked sugar looks solid, give it a few gentle taps with the back of a spoon.
-Place the first cake wheel (without the sugar) on a flat cake plate.
-Spread a thin layer of vanilla filling on the top of the cake.
-Unwrap one of the Creme Brulee custards, still frozen, and lay it atop the filling.
-Spread a thin layer of filling over the frozen custard.
-Place a sugared cake wheel (sugar side down) on top of the filling. Press gently to seal the layers together.
-Spread a generous layer of filling on top of the cake, and repeat the steps.
NOTE: From bottom to top, the layers should be as follows: Cake, filling, custard, filling, cracked brown sugar/cake, filling, cake, filling, custard, filling, cracked brown sugar/cake.
-Cover the entire cake with icing and decorate for the occasion.