Crêpe Cake Recipe | Bakepedia

Crêpe Cake

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Edd Kimber is known through his blog The Boy Who Bakes as well as as a winner of the The Great British Bake Off contest. Read our interview with this fabulous self-taught baker.

The following is an excerpt from his book, Say It With Cake.

Crepe Cake_2

Sometimes you don’t want a layered cake, but something different and lighter. This crêpe cake is easy to prepare and would make a lovely Easter dessert. I have filled it with lemon and jam, but you could use other ingredients such as chocolate cream and pistachios, perhaps—whatever you feel like.

Say It with Cake by Edd Kimber © 2013 Kyle Books, and the photographs © Georgia Glynn Smith

Crêpe Cake
Author: 
Makes: Serves 8
 
Ingredients
For the crêpe:
  • 1¼ cups all-purpose flour
  • 2 tbsp superfine sugar
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup whole milk
  • 2 tbsp unsalted butter, melted and cooled
  • Vegetable oil, for greasing
  • Confectioners' sugar, for dusting
For the filling:
  • 1 cup heavy cream
  • ½ cup lemon curd, available at gourmet supermarkets
  • ⅔ cup raspberry jam
Instructions
  1. Put the flour, sugar and salt in a large bowl and whisk together, then make a well in the center. In a medium bowl, whisk together the eggs, milk and ½ cup water, then pour this into the flour mixture and whisk together until smooth. Pour in the melted butter and whisk to combine. Cover the bowl with plastic wrap and chill for 1 hour before cooking.
  2. To cook the crêpes, lightly grease an 8-in. frying pan with vegetable oil and heat the pan over medium-high heat. When the pan is hot, pour a small ladleful of the batter into the center of the pan and swirl gently to spread it evenly across the surface.
  3. Cook until the crêpe begins to brown around the edge, then flip it over and cook for a few more minutes on the other side until lightly golden. When cooked, pile the crêpes onto a sheet of parchment paper to cool while you make the rest. Repeat with the remaining batter—you should have about 12 crêpes.
  4. To make the filling, lightly whisk the heavy cream in a large bowl until it holds soft peaks. Add the lemon curd and whisk until combined and the cream is light and fluffy.
  5. To assemble the cake, put the first crêpe onto a serving plate or cake stand and spread with a layer of the lemon cream. Top with a second crêpe and spread this with a thin layer of jam. Repeat this process, layering up the crêpes until you have a towering stack. You can serve immediately or, if you prefer a slightly firmer filling, chill for 1 hour. Before serving, dust with a little confectioners' sugar.
 

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