Double Vanilla Crème Brûlée Cake

Indulge in the perfect fusion of two classic desserts: a light vanilla sponge cake soaked in a rich sweet milk syrup, crowned with creamy vanilla frosting, and finished with a crunchy, blowtorched caramelized sugar topping.

• Difficulty: Easy
• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Servings: 8–10 slices

Ingredients

Light Vanilla Sponge

• 3 large eggs, whites and yolks separated
• 1 cup caster sugar (divided into two ½ cup portions)
• 1 tsp vanilla bean paste
• ½ cup + 2 tbsp plain flour
• ¾ tsp baking powder
• ¼ tsp fine salt
• ¼ cup whole milk
• 30g salted butter, melted

Sweetened Milk Soak

• ¼ cup + 2 tbsp heavy cream
• ¼ cup + 2 tbsp sweetened condensed milk
• ¼ cup whole milk
• 1 tsp pure vanilla extract
• Pinch of fine salt

Crème Brûlée Frosting & Topping

• 250g block cream cheese, softened to room temperature
• ⅔ cup powdered icing sugar
• ½ tsp vanilla bean paste
• 3–4 tbsp white caster sugar (for torching)

Optional Garnishes

• Fresh blackberries or raspberries
• Edible flowers

Step-by-Step Instructions

1. Bake the Sponge

1. Preheat your oven to 180°C standard bake. Line and grease a 20cm round cake tin with non-stick baking paper.
2. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg yolks with ½ cup of caster sugar on high speed for about 5 minutes until pale, thick, and voluminous. Stir in the vanilla bean paste.
3. Sift in the plain flour, baking powder, and salt. Beat on low speed just until combined, then stream in the milk and melted butter, mixing gently until smooth. Set aside.
4. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of caster sugar while whipping on high until glossy, firm meringue peaks develop.
5. Gently fold the meringue into the yolk mixture in two batches using a flexible spatula, keeping as much air in the batter as possible.
6. Transfer the batter into your lined tin and smooth the surface. Bake on the middle rack for 25 to 35 minutes until golden and a skewer inserted in the center comes out clean. Allow the cake to rest in the tin for 10 minutes.

2. Soak the Cake

1. Whisk the cream, condensed milk, whole milk, vanilla extract, and a pinch of salt together in a small jug.
2. Use a fork to gently prick holes across the top of the warm cake.
3. Slowly pour the sweet milk mixture over the cake while it rests in the tin, allowing it to fully absorb. Let the cake cool completely before carefully transferring it onto your serving platter.

3. Frost, Caramelize & Serve

1. Combine the softened cream cheese, powdered icing sugar, and vanilla bean paste in a bowl. Beat on high speed for 2 minutes until light and velvety.
2. Spread the frosting evenly over the top of the cooled cake, using the back of a spoon to create rustic swoops and swirls.
3. Dust an even layer of caster sugar over the frosting, making sure the top is completely coated.
4. Using a kitchen blowtorch held a few inches away, caramelize the sugar layer until it turns a deep golden brown and hardens into a crisp shell.
5. Decorate with fresh berries and edible flowers if desired. Gently crack the sugar crust with a spoon before slicing and serving.

Chef’s Notes & Storage

• Torching Tip: Keep the blowtorch flame moving constantly across the top to achieve an even caramelization without scorching the frosting underneath.
• Storage: Store leftovers covered in the refrigerator for up to 3 days. For best results, torch the sugar topping shortly before serving so it retains its signature crackly crunch.

Recipee Found on: https://www.melieskitchen.com/sweet/creme-brulee-cake