Crème Brûlée Pecan Cake (Print Version)

# Ingredients:

→ For the Cake Batter

01 - All-purpose flour
02 - Baking powder
03 - Salt
04 - Unsalted butter
05 - Granulated sugar
06 - Large eggs
07 - Vanilla extract
08 - Whole milk

→ For the Crème Brûlée Filling

09 - Heavy cream
10 - Vanilla bean
11 - Large egg yolks
12 - Granulated sugar

→ For the Caramel Glaze

13 - Granulated sugar
14 - Unsalted butter
15 - Heavy cream
16 - Salt

→ For Assembly and Garnish

17 - Pecans
18 - Granulated sugar

# Instructions:

01 - Preheat your oven to 175°C (350°F). Lightly grease and flour three 20-centimeter (8-inch) round cake pans. In a medium bowl, whisk together 360 grams (3 cups) of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.
02 - In a large mixing bowl, using an electric mixer, cream 226 grams (1 cup or 2 sticks) of softened unsalted butter with 300 grams (1 1/2 cups) of granulated sugar until the mixture is pale and fluffy. Add the 4 large eggs, at room temperature, one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
03 - Gradually incorporate the whisked dry ingredients and 240 milliliters (1 cup) of whole milk into the wet mixture in alternating batches, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
04 - Divide the prepared cake batter evenly among the three prepared pans. Bake for 25-28 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Allow the cake layers to cool completely on a wire rack before proceeding.
05 - For the crème brûlée cream, gently heat 360 milliliters (1 1/2 cups) of heavy cream with the split and scraped vanilla bean (or 1 teaspoon of vanilla extract) in a saucepan over medium heat until it just begins to steam. In a separate bowl, whisk 6 large egg yolks with 50 grams (1/4 cup) of granulated sugar and a pinch of salt until the mixture is pale and smooth.
06 - Slowly pour the hot cream mixture into the egg yolk mixture while continuously whisking to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the cream thickens sufficiently to coat the back of a spoon. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and achieve a silky texture. Cool the custard completely until it sets.
07 - For the caramel glaze, melt 50 grams (1/4 cup) of granulated sugar in a clean saucepan over medium heat, gently swirling the pan until the sugar fully melts and turns a deep amber color. Carefully add 113 grams (1/2 cup) of unsalted butter, cut into pieces, then 120 milliliters (1/2 cup) of heavy cream and a pinch of salt. Whisk continuously until the glaze is smooth and uniform. Remove the saucepan from the heat and allow the glaze to cool slightly until it reaches a pourable consistency.
08 - Place one cooled cake layer onto a serving plate or stand. Spread a generous, thick layer of the prepared crème brûlée cream over the cake, then scatter a portion of 100 grams (1 cup) of toasted and chopped pecans evenly on top. Repeat this process with the remaining cake layers, crème brûlée cream, and pecans.
09 - Carefully pour the cooled caramel glaze over the entire top of the assembled cake, allowing it to artfully drip down the sides for an elegant finish.
10 - Evenly sprinkle 50 grams (1/4 cup) of granulated sugar over the top surface of the cake. Using a kitchen torch, carefully caramelize the sugar until it achieves a golden-brown, crisp, and crackly crust. Allow the brûlée topping to cool briefly to set before slicing.
11 - For clean slices, use a sharp knife warmed under hot water and wiped dry before each cut. Serve immediately and enjoy this spectacular dessert.

# Notes:

01 - To achieve an exceptionally smooth crème brûlée filling, temper the egg yolks by gradually adding the hot cream while continuously whisking.
02 - Toasting the pecans significantly enhances their nutty flavor and contributes a delightful crunch. Do not skip this crucial step.
03 - Cake layers can be prepared a day in advance. Ensure they are tightly wrapped in plastic film and stored at room temperature.
04 - To prevent the caramel glaze from hardening too rapidly, briefly simmer it after incorporating the cream and butter.
05 - For an alternative flavor profile, substitute pecans with toasted walnuts or hazelnuts. For a nut-free option, consider using chocolate chips or a seed brittle for texture.
06 - Garnish with sugared cranberries during the winter months or fresh strawberries in spring for beautiful seasonal variations.

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