Butter Brickle Frozen Delight, heavenly dessert from America
Butter Brickle Frozen Delight, sometimes you would like to make a cake just because the name sounds so delicious and that certainly applies to this delicious pastry. The Butter Brickle, roughly translated as ‘chunks of butter’, consists of butter, sugar, oatmeal and pecans, a mixture that we first bake briefly, then crumble and then incorporate into the cake. In combination with the cream, caramel and the crunchy crust, an irresistibly tasty cake is created that is served ice-cold, which enhances the taste sensation even more due to the texture this creation gets. Prepare for an unprecedented experience!
Southern Comfort, all the goodness of a quiet life
This culinary masterpiece can be stored in the freezer and taken out 15 minutes before serving, this way you always have something special at home when you are surprised by an unexpected visitor who would like to eat with you, it is a dessert cake that your guests will make your mouth water. But it is also a special treat on hot days, with afternoon tea.
This cake is part of the good life as people know it in the south of the United States, traditionally it is all a bit quieter and less hectic than in the North. This recipe originated from English influences that continued to apply even after the time of colonial rule. In the kitchens of the wealthy plantation owners, around the mid-19th century, ice was a luxury only they could afford, the ice had to be brought in by rail from more northern regions in winter, these huge blocks of ice were kept in special ice cellars so that it could be used for a long time.
Recipe for Butter Brickle Frozen Delight
Today we have it a lot easier in that respect, since the invention of the first electric refrigerator at the beginning of the 20th century, development has not stood still and now almost everyone has a freezer compartment in the refrigerator or a separate freezer at home. we need to cool this delectable cake before serving, get started!
Ingredients for the crust:
- 300 grams of wholemeal cookies
- 150 grams of melted butter
- 50 grams of white caster sugar
Ingredients for the Butter Brickle
- 125 grams of sifted flour
- 75 grams of quick-cooking oatmeal
- 50 grams of brown sugar
- 120 grams of melted butter
- 100 grams of chopped pecans
Ingredients for the cream filling:
- 240 grams of cream cheese, for example Monchou
- 400 ml (1 can) Friesche Vlag condensed milk
- 350 ml whipped cream
- 30 grams of icing sugar
Ingredients for the caramel
- 150 grams of granulated sugar
- 60 grams of salted butter in cubes
- or unsalted butter with ½ teaspoon of salt
- 200 ml of cream
- 1 tablespoon of water
First make the caramel
We start with making the caramel because it must cool completely before it can be used in the cake. Making your own caramel is not difficult if you take a number of things into account, you absolutely need a good pan with a thick bottom so that the heat is spread evenly. Heat the sugar over low heat, be patient and stir frequently to avoid burning. The sugar should just come to a boil but not overheat, it can also help to take the pan off the heat every now and then during the further preparation and put it back again a few seconds later. Make sure that no boiling hot sugar splashes get on your skin, the sticky substance does not easily wipe off and burns in quickly!
Preparation of the caramel
- put the tablespoon of water in a large saucepan with a thick bottom and sprinkle with the sugar,
- heat the pan over low heat so that the sugar melts and turns brown, stirring occasionally,
- if the sugar has a golden amber color, stir in the salted butter little by little with a whisk,
- add one lump each time, when it is completely absorbed, add the next lump,
- Meanwhile, heat the cream in another pan over medium heat,
- when all the butter has been mixed with the sugar, add the heated cream and mix well,
- keep this mixture just boiling for 7 to 10 minutes on a low heat, stir in between,
- the caramel is now ready, let it cool completely.
Preparation of the pie crust
- Preheat the oven to 175 ° C and lightly grease a 24 cm diameter springform pan with butter,
- crumble the wholemeal cookies and put them in a bowl together with the 150 gram melted butter and the sugar,
- mix everything well, put it in the spring form and press it well against the bottom,
- bake it at 175 ° C for 6 minutes until it sets and then let it cool completely.
Preparation of the Butter Brickle:
- Now preheat the oven to 200 ° C, put baking paper on a large baking tray, do not put it in the oven yet,
- put the sifted flour, oatmeal, brown sugar, 120 gram melted butter and pecans in a bowl,
- mix well and spread this mixture in a ½ cm thick layer over the baking tray,
- bake for 10 to 15 minutes, until lightly browned, crumble while still warm,
- then let it cool completely.
Preparing the cream filling and assembling the cake:
- Put the cream cheese in a large mixing bowl and beat it with the mixer until smooth cream,
- beat in the condensed milk and icing sugar until well blended,
- in another bowl beat the whipped cream until stiff and then spoon it through the cream cheese mixture,
- scoop, don’t stir because then the whipped cream loses its stiffness,
- spread half of the resulting cream mixture over the crust in the spring form,
- sprinkle half of the butter brickle over the cream layer and put half of the caramel over it,
- spread the other half of the cream mixture on top and then again the butter brickle and the caramel,
- put the cake in the freezer until it is firmly frozen, then after 15 minutes remove the springform pan, done!
Serve the cake ice-cold, despite the cold, it immediately melts on the tongue, a wonderful taste experience!