Creme Brulee Cake - My Weekend Plan

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Creme Brulee Cake

Creme Brulee Cake

Ingredients

Streusel Cocoa Fleur

Chocolate Cake

Creme Diplomat�

200 g IREKS Golden Pastry Cream
350 ml Water
250 g Whipped Cream
10 g Gelatin

Salted Caramel Glaze

200 g Butter
160 g Sugar
3 g Salt
120 g Whipped Cream

White Chocolate Mousse

Instructions

Streusel Cocoa Fleur

Combine all ingredient and massage it until well combine
Transfer the struesel into a 7 inch baking pan, flatten it.
Bake in 160�c oven for 10 minutes
Chill until it is ready to be used.

Chocolate Cake

In a bowl combine eggs and sugar and beat until thick and fluffy.
Sift cocoa powder and flour into the bowl and fold the batter until the dry ingredient are well incorporated
Add in Melted butter and fold gently
Transfer into a 5 inch round cake pan
And bake for approximately 15-18 minutes in 160�c oven
Let it cool.

Creme Diplomat

Weight 200g of pastry pro instant pastry cream powder with 350ml water
Give it a mix until it reaches creamy consistency
Beat cream until stiff peak, meanwhile bloom the gelatin
Once the gelatin bloom, melt it and combine it with a portion of the cream.
Fold both mixture by batch and transfer into a piping bag
Cut cake into 2 and brush with simple syrup and place one layer in a 5.5 inch cake pan.
Pipe the creme diplomat and sandwich it with another layer of chocolate cake and freeze it for an hour.

White Chocolate Mousse

Bloom the gelatine.
Beat cream till soft peak and add in the brown sugar
Add the remaining creme diplomat and coconut milk and stir
Add in gelatin

Salted Caramel Glaze

In a pot add sugar and let it caramelize until red amber colour. Be careful not to burn them.
Add butter and salt stir vigorously.
Add the cream.
Add salt

Makeup

Pipe mousse and followed with the sandwich cake,
Pipe the remaining mousse and let it set overnight.
Take it out form mold and then pour the glaze.
Decorate it.