Trois Crèmes Cake
Servings:
16
prep time:
45 mins
cook time:
1 hour 35 mins
Total time:
2 hours 20 mins
Ingredients
CARAMEL
-
1 cup granulated sugar
-
Vermont Creamery Sea Salt Cultured Butter
6 tablespoons
-
Vermont Creamery Madagascar Vanilla Crème Fraîche
½ cup
-
Pinch flaky sea salt
CAKE
-
1 ½ cups all-purpose flour
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
1 ¼ cups sugar
-
Vermont Creamery Cultured Butter
1 stick
-
Vermont Creamery Crème Fraîche
½ cup
-
3 eggs at room temperature
-
1 tablespoon vanilla extract or maple syrup
-
½ cup chopped hazelnuts
CREAM
-
Vermont Creamery Crème Fraîche
2 cups
-
2 tablespoons powdered sugar
Directions
to make caramel sauce
- Pour 1 cup sugar into dry saucepan. Cook over medium-low heat until melted. It will first begin to get clumpy and then after a few minutes it will melt completely. Once sugar is completely melted, carefully add butter 1 tablespoon at a time, being careful as sugar will boil up as you add butter. Stir to combine butter completely into sugar.
- Drop 1/2 cup crème fraîche into caramel a spoonful at a time while stirring. It will boil up and sputter yet again. Mix until fully incorporated. Stir mixture for about 1-2 minutes until it reaches desired consistency. (Be careful if you are tasting your caramel because it's super-hot!)
- Remove from heat and allow to cool completely. Store up to 1 week in a sealed container in refrigerator. Microwave slightly before serving or using it as a topping.
- Heat oven to 325º Grease and flour 9-inch round cake pan. Set aside
- Combine flour, baking soda, and salt in mixing bowl; set aside
- Cream butter and sugar in stand mixer bowl until light fluffy. Add 1/2 cup crème fraîche; mix until fully incorporated. Add 3 eggs, one at a time, mixing after each addition until fully incorporated. Add in vanilla or maple syrup and chopped hazelnuts; mix until incorporated. Add dry flour mixture slowly, mixing on low speed until all is incorporated
- Pour into prepared pan. Bake 35-50 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely on a wire rack
- When cake is completely cool, slice in half horizonally to create two equal layers of cake
- Combine 2 cups crème fraîche and powdered sugar in bowl. Place bottom cake layer on cake plate; spread 2/3 of crème fraîche mixture over top. Drizzle a bit of caramel on top of filling. Place top layer over filling. Spread remaining crème fraîche mixture on top of cake. Sprinkle with chopped hazelnuts and drizzle caramel all over top of cake
- Serve immediately. Store in refrigerator.
