Sour cream Pincher cake with creme brulee

Step-by-step cooking

1. Step 1:

   

   Combine eggs, sugar, vanilla.

2. Step 2:

   

   Beat thoroughly until the sugar is completely dissolved (15 minutes).

3. Step 3:

   

   Add the butter softened to room temperature

4. Step 4:

   

   And sour cream.

5. Step 5:

   

   Then still whisk a little.

6. Step 6:

   

   Sift flour, mix with baking powder.

7. Step 7:

   

   Mix the sour cream-butter mixture with flour. Divide the dough in half.

8. Step 8:

   

   We put one part into the mold, level it with our hands, slightly oiled. Bake in the oven at 180 degrees for 50-60 minutes.

9. Step 9:

   

   Mix the other part of the dough with cocoa and bake as well.

10. Step 10:

    

    This is how the first cake looks after baking.

11. Step 11:

    

    This is a cake with cocoa. While the cakes are being baked, you can prepare the cream.

12. Step 12:

    

    We start with the preparation of caramel sauce. We melt the sugar in a non-stick dish. As soon as it has melted, we start stirring it.

14. Step 13:

    

    Will turn brown, add butter, salt, vanilla, cream (I pre-heat them almost to a boil) and constantly stir.

15. Step 14:

    

    Cook for 20-30 minutes on low heat.

16. Step 15:

    

    Caramel sauce gets a deep brown color, becomes thicker. We leave it to cool down to room temperature.

17. Step 16:

    

    It becomes much thicker after cooling down.

18. Step 17:

    

    Meanwhile, we cook the custard part of the cream. In a saucepan, boil 500 ml of milk with a glass of sugar. While the milk is boiling, mix half a cup of sugar with flour, yolks and 250 ml of cold milk. Beat thoroughly so that there are no lumps. Pour the egg-flour mixture into the boiling milk in a thin stream, stir and cook until thickened. Cool to room temperature.

19. Step 18:

    

    In a separate bowl, beat the butter to a fluffy white mass, without ceasing to beat, add a spoonful of the custard part of the cream, then cognac, vanilla and caramel sauce.

20. Step 19:

    

    The cream turns out like thick sour cream.

21. Step 20:

    

    Next, we collect the cake. The form is lined with plastic wrap.

22. Step 21:

    

    We put part of the cream on the bottom.

23. Step 22:

    

    Since our cake is a pinscher, we cut the cakes into pieces about 3 by 3 cm and spread them out, smearing with cream.

24. Step 23:

    

    I got it like this, but you can just lay it out with a slide.

25. Step 24:

    

    Cover with a plate and put the pinscher in the refrigerator for a day to soak. Then we turn the cake onto a plate, release it from the mold and film, while the top will be smooth. Decorate according to your taste.