Creme Brulee

Layer Cake

Vanilla Bean

Three layers of caramelized sugar vanilla cake filled w/ vanilla pastry cream & frosted with vanilla Swiss meringue buttercream!


AP Flour Baking Powder Salt Unsalted Butter Oil Granulated Sugar Eggs Sour Cream Vanilla Extract Milk

Vanilla Cake

caramel shards

Granulated Sugar Water


Egg Yolks Sugar Cornstarch Salt Milk Butter Vanilla

vanilla pastry cream


Egg Whites Sugar Butter Vanilla Salt

For the cake, whisk the flour, baking powder and salt. Beat the butter, oil and the granulated sugar. Add the eggs, sour cream and vanilla extract.

Mix half the dry ingredients with the wet ingredients, add milk, then add the rest of the dry ingredients. Bake and allow the cake to cool.

For the pastry cream, whisk the egg yolks, sugar, salt & cornstarch. Simmer the milk & butter, then stream the milk over the egg mixture while whisking.

Cook the mixture, whisking continuously until it thickens, then pour through a sieve & allow the custard to cool.

For the buttercream, whisk egg whites and sugar over a double boiler. Beat until the meringue is at room temperature & then add butter,  vanilla bean paste and salt.

For the shards, simmer the sugar and water until it turns light amber. Pour it on a pan, allow it to cool, then stab it so it shatters.

Sprinkle tops of cake with sugar and torch it to caramelize. Pipe a border of buttercream on the first two layers & fill with pastry cream. Refrigerate the cake.

Frost the outside of the cake and decorate with the caramel shards! Get the full recipe at