(Serves 12 | Prep: 20 mins | Bake: 55 mins)
🍰 The Velvet Crumb
1 cupunsalted butter,room temp
Creams evenly = no tunnels
Avocado oil for dairy-free
8 ozfull-fat cream cheese,room temp
Philadelphia = best melt
Vegan cream cheese + 1 tsp lemon juice
2½ cupsgranulated sugar
Dissolves slowly = even sweetness
Coconut sugar for earthy depth
6large eggs,room temp
Room temp = better rise
6 tbsp aquafaba for vegan
1 cupsour cream,room temp
Secret moisture lock
Greek yogurt for tang
3 cupscake flour
Lighter crumb = no density
All-purpose + 3 tbsp cornstarch
1 tspvanilla bean paste
Seeds visible = real flavor
2 tsp extract + ½ tsp seeds
🍯 The Caramel Core
1 cuplight brown sugar, packed
Simmered 5 mins first
Concentrated flavor (no watery taste)
½ cupunsalted butter
Cold, cubed
Emulsifies perfectly when added gradually
¼ cupheavy cream
Warm, not cold
Prevents seizing (smooth texture)
2 tbsplight corn syrup
Non-negotiable
Prevents crystallization (no graininess)
1 tspflaky sea salt
Bloomed in butter
Balances sweetness (not salty)
🔥 The Crisp Finisher
Extra caramel sauce (for drizzle)
Sea salt flakes (for contrast)
Edible gold flakes (for showstopper effect)
Step-by-Step: The 4-Phase Moisture Lock
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