Strawberry Crème Brûlée Cake – Bake from Scratch






Spring is the season of brilliant colours, recent produce, and, most significantly, scrumptious muffins. Accordingly, our Strawberry Crème Brûlée Cake is the very best deal with to comb off the iciness sit back and convey within the heat climate. Each and every fruit-filled chew is overflowing with juicy recent strawberries, zesty lemon juice, and gentle vanilla extract. Baked within the Nordic Ware Charlotte Cake Pan, this cake turns into a sweet-as-can-be stunner with gorgeous flecks of ruby-red strawberries peeking throughout the golden-brown external. A heavenly Vanilla Bean Custard is unfold throughout the hollowed most sensible, cradled via the superbly arched edges. The candy custard is created the usage of aromatic vanilla bean paste and heavy whipping cream, making it the very best pairing for spring strawberries. In standard crème brûlée style, the custard is sprinkled with a hefty dose of sugar and browned to create the vintage crunch. With a cake this excellent, we gained’t be shocked when it turns into your new spring obsession!

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Strawberry Crème Brûlée Cake

  • ½ pound (228 grams) recent strawberries, hulled
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ⅔ cup (133 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
  • ½ cup (112 grams) vegetable oil
  • 2 massive egg whites (60 grams), room temperature
  • ¼ cup (60 grams) complete milk, room temperature
  • 1 teaspoon (5 grams) recent lemon juice
  • 1 teaspoon (4 grams) vanilla extract
  • 1 drop purple gel meals coloring (non-compulsory)
  • Vanilla Bean Custard (recipe follows)
  1. Within the paintings bowl of a meals processor, pulse strawberries till just about easy however a couple of small items stay. Switch to a small saucepan; deliver strawberry purée to a boil over medium-high warmth. Scale back warmth to medium-low, and prepare dinner, stirring regularly, till thickened and lowered to ⅓ cup, 10 to fifteen mins. Take away from warmth, and let cool utterly.
  2. Preheat oven to 350°F (180°C). Spray a 6-cup Nordic Ware Charlotte Cake Pan with baking spray with flour.
  3. In a medium bowl, whisk in combination flour, baking powder, salt, and baking soda.
  4. In a big bowl, whisk in combination ⅔ cup (133 grams) sugar, oil, and egg whites. Whisk in milk, lemon juice, and vanilla. Upload flour combination, and whisk till nearly blended. Gently fold in strawberry purée and meals coloring (if the usage of) simply till blended. Unfold batter into ready pan. Firmly faucet pan on kitchen towel-lined counter to settle batter.
  5. Bake till cake springs again when evenly touched in heart and a picket select inserted in heart comes out blank, 20 to twenty-five mins. Let cool in pan on a cord rack for 10 mins. Invert cake onto a cord rack, and let cool utterly.
  6. Unfold Vanilla Bean Custard into heart of cooled cake. Refrigerate till custard is about, about 1 hour.
  7. Simply prior to serving, sprinkle final 3 tablespoons (36 grams) sugar onto custard, leaving a ¼-inch border round edges of custard. The use of a hand-held kitchen torch, in moderation brown sugar. Serve instantly.


Vanilla Bean Custard

  • 3 tablespoons (36 grams) granulated sugar
  • 2 massive egg yolks (40 grams), room temperature
  • ¼ teaspoon kosher salt
  • ¾ cup (180 grams) heavy whipping cream
  • 1 teaspoon (6 grams) vanilla bean paste
  1. In a medium bowl, whisk in combination sugar, egg yolks, and salt.
  2. In a small saucepan, mix cream and vanilla bean paste; warmth over medium-low warmth, stirring regularly, simply till steaming. (Don’t boil.) Slowly upload part of cream combination to sugar combination, whisking continuously. Upload sugar combination to final cream combination in pan, and prepare dinner, whisking continuously, till thickened and an instant-read thermometer registers 185°F (85°C), 2 to five mins. Use instantly.



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