Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Gradually beat in the eggs one at a time, mixing thoroughly followed by the vanilla extract.
- Alternate adding the dry mixture and the whole milk to the creamed butter mixture.
- Pour equal portions of the batter into the prepared pans and bake for 25-28 minutes.
- Cool the cake layers completely in the pans before transferring to wire racks.
- For the filling, heat heavy cream and vanilla extract until steaming. Whisk together egg yolks, sugar, and salt until pale.
- Temper the yolks with the heated cream, then cook until thickened. Chill before use.
- For caramel, melt sugar over medium heat without stirring until golden brown, then mix in butter and cream.
- Layer the cake with crème brûlée cream and sprinkle pecans between layers.
- Pour the cooled caramel over the top layer.
- Sprinkle sugar over the caramel and caramelize with a kitchen torch until golden.
Nutrition
Notes
Use high-quality ingredients for the best flavor. Allow layers to cool completely before assembling.