1-Preheat Oven and Prepare Pans: Start by preheating your oven to 175°C and greasing three 20 cm round pans for even baking. Remember, precise measurements make all the difference, so double-check as you go it’s that little bit of kitchen wisdom that keeps things light and fluffy.

2-Mix Dry Ingredients and Cream Butter and Sugar: In a bowl, whisk together the 310 g all-purpose flour, 2.5 teaspoons baking powder, and 0.5 teaspoon salt to get your dry mix ready. Next, cream the 225 g unsalted butter and 350 g granulated sugar until it’s nice and fluffy, then add the 4 large eggs one at a time, followed by the 2 teaspoons vanilla extract. Alternate adding this dry mix with 250 ml whole milk into the butter mixture, stirring gently until everything combines smoothly. Divide the batter among your pans and bake for 25 to 28 minutes, then let them cool on a wire rack don’t rush this part, as it sets the stage for the layers ahead.

3-Prepare the Creme Brulee Cream: For the creme brulee cream, heat the 500 ml heavy cream with the 1 vanilla bean or 2 teaspoons vanilla extract until it’s steaming, then whisk the 6 large egg yolks with 100 g granulated sugar and a pinch of salt. Temper the yolks with the hot cream and cook over low heat until it’s thick enough to coat a spoon, strain it, and let it cool.

4-Prepare the Caramel Glaze: When it’s time for the caramel glaze, melt 200 g granulated sugar over heat until it turns amber-colored, then stir in 85 g unsalted butter, 120 ml heavy cream, and a pinch of salt, simmering until glossy and setting it aside to cool slightly.

5-Assemble the Cake: Now for the fun part: assemble by layering the cake with creme brulee cream and 120 g toasted and chopped pecans twice, then top with the third layer. Pour the caramel glaze over it, letting it drip down the sides, and sprinkle 100 g granulated sugar on top before using a torch to caramelize it until it’s crackly. Serve with extra pecans for that final touch.