Crème-brûlée slices

Arlie Wyatt
4 1
Here the cake classic has borrowed the golden caramel crust of the famous French dessert. A refined composition to go with the delicate short pastry - and a wonderfully crispy taste experience
75 mins
285 mins


Servings: 24
  • 300 g Flour
  • 100 g Sugar
  • 250 g Sugar
  • 150 g Sugar
  • 200 g cold butter
  • 9 Eggs (Gr. M)
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 800 g Double cream cheese
  • 500 g Low-fat curd
  • 1 pck. Vanilla custard powder
  • 7-10 Tbsp Cling film


  1. 1

    For the dough, first knead flour, 100 g sugar, butter in pieces and 1 egg with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and refrigerate for about 1 hour.

  2. 2

    Grease the fat pan (approx. 32 x 39 cm) and dust with flour. Roll out dough on some flour in the size of the fat pan and line the fat pan with it. Prick several times with a fork. Sprinkle with 5 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes. Take out and let cool down. Lower the oven temperature to 175 °C (convection oven: 150 °C/gas: see manufacturer).

  3. 3

    For the cheese mixture, mix 8 eggs and 250 g sugar for about 5 minutes until creamy. Stir in cream cheese and quark bit by bit. Stir in pudding powder. Spread the mixture on the shortcrust pastry base and bake in a hot oven for about 35 minutes. Let the cake rest in the switched off oven for about 10 minutes. Remove and let cool off.

  4. 4

    For the sugar crust, sprinkle cakes with 150 g sugar and caramelise them with a gas burner or under the hot oven grill. Cut into pieces immediately.

  5. 5

    Sprinkle the cake with sugar just before serving and scarf. This way the crust stays nice and crunchy.

  6. 6

    That way there's no cracks: After half the baking time, take the cake out of the oven, make a 1 cm deep cut all around between the cheese mixture and the edge of the mould or short pastry and then finish baking.

  7. 7

    Stay in shape: After baking, leave the cake to cool for about 1 hour in the open oven when switched off. Then the cake will not collapse so much.

  8. 8

    Ready to serve: To cut the cheese, the cheese mixture must be very firm. Place the cake in the mould, preferably on a grid, and let it cool completely. This can take up to 7 hours depending on the height.

Nutrition Facts

340 kcal
35 g
18 g
9 g