Crème Fraîche Cake with Crème Fraîche Filling & Salted Vanilla Crème Fraîche Caramel
I'm a big fan of crème fraîche, it's rich and creamy and can give your recipes that little something special. When my friends at Vermont Creamery asked me if I had any creative recipes using crème fraîche, I immediately remembered a cream cake that my grandmother used to make. I've updated the recipe here using crème fraîche 3 TIMES! Let me tell you... the taste is SUBLIME!
For the cake:
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 stick butter at room temperature
1 ¼ cups sugar
½ cup Vermont Creamery Crème Fraîche
3 eggs at room temperature
1 Tablespoon vanilla or maple syrup
½ cup chopped hazelnuts
For the caramel:
1 cup granulated sugar
6 Tablespoons salted butter
1/2 cup Vermont Creamery Madagascar Crème Fraîche
pinch of flaky sea salt
For the crème fraîche filling:
2 cups Vermont Creamery Crème Fraîche
2 Tablespoons confectioners sugar
Chopped hazelnuts for garnish
- Start by making your caramel. Pour the sugar into a dry saucepan.
- Melt the sugar over medium-low heat. it will first begin to get clumpy and then after a few minutes it will melt completely.
- Once the sugar is completely melted, carefully add your butter in 1 tablespoon at a time. be careful as the sugar will boil up as you add the butter. stir to combine the butter completely into the sugar.
- Finally, drop the creme fraiche into the caramel a spoonful at a time while you stir it. It will boil up and sputter yet again. Mix until fully incorporated.
- Stir the mixture for about 1-2 minutes more until it reaches your desired consistency.
- Be careful if you are tasting your caramel because it's super-hot!
- remove from heat and allow to cool. you can store it for up to 1 week in a sealed container in the fridge. you may want to microwave it slightly before serving or using it as a topping. Preheat oven to 325° F.
- Preheat oven to 325° F and gease and flour a 9 inch round cake pan.
- Combine flour, baking soda and salt in a mixing bowl and set aside.
- In a stand mixer cream butter and sugar until light fluffy. Add in crème fraîche and mix until fully incorporated.
- Add in eggs one at a time and mix until fully incorporated.
- Add in vanilla or maple syrup and chopped hazelnuts and mix until incorporated.
- Add in dry flour mixture slowly and mix until all is incorporated.
- Pour into 9 inch round pan and bake for 45-60 minutes. Check for doneness with a toothpick starting at 35 minutes. The toothpick inserted in the center of the cake should come out clean. In my oven this cake took about 45 minutes.
- Remove from oven and allow to cool completely on a wire rack.
- When the cake is completely cool, slice it in half to create two equal layers of cake.
- Prepare your crème fraîche filling by simply mixing the crème fraîche with your powdered sugar.
- Place your bottom layer on your cake plate and spread ⅔ of your crème fraîche mixture on the bottom layer.
- Drizzle a bit of the caramel on top of the filling and place the top layer on top.
- Spread the rest of your crème fraîche on top of the cake.
- Sprinkle with chopped hazelnuts and drizzle your caramel all over the top of the cake.
- Serve immediately and store in the refrigerator as the crème fraîche will melt otherwise.
Don't be afraid of making your own caramel sauce. It's so easy to do, you just have to make sure you're stiring it the whole time.
Made it? Tell us about it–