John Myers
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Schwebebahn Layer Cake Meets Creme Brulee
The perfect schwebebahn layer cake meets creme brulee recipe with a picture and simple step-by-step instructions.
For the layer cake:
- 190 g Butter
- 190 g Sugar
- 1 packet Vanilla sugar
- 5 Pc. Eggs
- 110 g Flour
- 75 g Potato flour
- 75 g Ground almonds
- 2 tsp Baking powder
- 4 tbsp Cream
For the creme brulee:
- 250 ml Cream
- 250 ml Milk
- 125 g Sugar
- 1 Pc. Vanilla pod
- 6 Pc. Egg yolk
For the layer cake:
- Beat the butter until foamy, add sugar and vanilla sugar, stir in 2 whole eggs and 3 egg yolks. Mix the flour, potato flour, almonds and baking powder and gradually stir in. If the dough is too firm, add a little cream. Beat the 3 egg whites until stiff and fold in.
- Preheat the oven to 160 degrees, pour boiling water into the drip pan and line the springform pan with baking paper.
- Spread a spoonful of the batter into the springform pan and place it on the oven shelf directly above the drip pan. After 6 minutes, the first layer of the layer cake is baked light brown, then the second spoonful of batter is on top. Repeat this until the batter is used up. It is important that the moisture in the oven is maintained at all times by the hot water in the drip pan.
- Then cut out the cake with a suspension railway cookie cutter and cover half of it with chocolate.
For the creme brulee:
- Bring the milk and cream to a boil. In the meantime, mix the egg yolks with the sugar and the scraped out vanilla pod. When the milk and cream mixture is boiling, add it to the egg mixture while stirring (not the other way around, otherwise the egg will curdle).
- Pour the mixture into refractory molds and place in the oven in a water bath at 125 degrees. When the skin has become a little firm after about 35 minutes, remove it and let it cool. Spread some white sugar on the mixture and caramelize with the flambé machine.
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