Crème-brûlée slices

Name: Crème-brûlée slices
Cook time: 1 h 15 min
Total time: 4 h 45 min
Yield: 24
Ingredients: 300 g Flour; 100 g Sugar; 5 TABLESPOONS 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

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

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

COOK TIME
75 mins

TOTAL TIME
285 mins

Ingredients

Servings: 24

300 g Flour
100 g Sugar
5 TABLESPOONS 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

Directions

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