Vanilla crème brulée cake
– almond streusel
– vanilla cream
For the streusel
50 g butter
40 g caster sugar
40 g brown sugar
50 g almond powder
40 g flour
In a bowl, mix the butter in pieces with the sugars. Then add the flour and almond powder and mix. Wrap the dough in cling film and freeze for about 15 minutes. Crumble the dough into a rectangular baking tin and press it down. Set aside in the fridge.
For the vanilla cream
375g milk
375g of liquid cream
135g caster sugar
8 yolks
15g cornflour
Vanilla
In a bowl, mix the egg yolks and sugar. Add the cornflour and mix. Add the vanilla, then the milk and cream, mixing well with a hand whisk.
Pour the mixture over the almond streusel, leaving about 1 cm free. Bake for 45 to 50 minutes at 180°C.
Leave the cake to cool and chill for at least 4 hours. Before serving, sprinkle with powdered sugar and caramelise the surface with a blowtorch.
