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Vermont Creamery Three Cream Cake

Paul Lowe aka Sweet Paul
Crème fraîche is an exquisitely rich cultured cows’ cream with a thick, creamy texture and a tart, slightly nutty flavor. Incredibly versatile, crème fraîche can be used as a base for dips and sauces, as an ingredient in baking, or as a simple topping for pies and soups. Vermont Creamery crème fraîche cake with hazelnut and crème fraîche filling, drizzled with salted vanilla crème fraîche caramel. The very definition of indulgence from Vermont Creamery friend, Sweet Paul.
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Ingredients
  

Caramel

  • 1 cup granulated sugar
  • 6 Tablespoons salted butter
  • ½ cup Vermont Creamery Madagascar Crème Fraîche cream
  • Pinch of flaky sea salt

Cake

  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter at room temperature
  • 1 ¼ cups sugar
  • ½ cup crème fraîche
  • 3 eggs at room temperature
  • 1 tablespoon vanilla or maple syrup
  • ½ cup chopped hazelnuts

Crème Fraîche Filling

  • 2 cups crème fraîche
  • 2 tablespoons confectioner’s sugar
  • Chopped hazelnuts for garnish

Instructions
 

  • For 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 crème fraîche 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.
  • For Cake: Heat oven to 325°F. Grease 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 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 prepared 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.
  • Crème Fraîche Filling: 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.

Notes

Adapted from Vermont Creamery