CREPE CAKE - Parties2Remember by Claudia Geraldes - Wedding Design, Stylist & Event Planner

(Cake suggestion for Mother’s Day)

INGREDIENTS (FOR A CAKE OF approx. 22-23 CM):

Crepe batter (makes about 20)

Cream

Preparation:

Crepes

Weigh all ingredients on the scale.
Break the eggs and place them in a bowl with the milk, salt and olive oil. We add 220 g of pastry flour (or half pastry flour and half whole wheat flour) and mix with the mixer. We cover the bowl and let it rest for an hour, because the flour is hydrated and the dough takes on body (from pastry and half whole wheat flour) and we mix with the mixer.
After resting, if you notice that the dough is too liquid, add another pinch of flour, although it is better to try to make a first crepe before adjusting the dough.

Heat a non-stick crepe frying pan over medium heat. Spread a little butter and, when it is very hot, pour a good ladle of batter that we spread by tilting the pan or with a crepe spatula until it covers the entire surface. non-stick for crepes over medium heat.
Cook the first crepe for a few minutes until golden on the bottom and turn with a spatula to finish cooking for 30 seconds on the opposite side. Depending on the result of the first crepe, you can always adjust the consistency of the mixture by adding more liquid or more flour, depending on your needs.
Transfer the crepe to a plate and cover with a cloth. Continue preparing the remaining crepes until the dough is finished. Let it cool, covered with the cloth.

Cream

Prepare the pastry cream by placing the whole milk, sugar, eggs, vanilla extract and pastry flour in a pan. We mix well until the flour lumps are eliminated (if we want to make the cream without sugar we can use this sweetener). Putting the whole milk, sugar, eggs, vanilla extract and pastry flour in a pan.
Place the gelatin in a bowl of cold water to hydrate.
Heat the mixture in the pan over low heat, stirring constantly to prevent lumps from forming. We recommend that you check the temperature with a thermometer and start setting it at 65 ºC.
Stir vigorously when it starts to harden and boil for about a minute. There is no fear of cutting because the starch in the flour prevents it. Heat the gelatin in the microwave for a few seconds so that it liquefies and add it to the cream. In our case we homogenize. We cover with plastic film and let it cool completely.
After the pastry cream has cooled, we place the cold cream in a bowl and beat it with a mixer until it forms soft peaks, without hardening; This way it mixes better.
We beat the pastry cream with the mixer to make it fluid a little and homogenize it. We add a ladle of whipped cream to make it even more fluid and mix with a spatula.

We pour this cream over the whipped cream and mix with gentle, enveloping movements, until homogenized.

How to assemble the crepe cake

Choose a beautiful cake stand to present the crepe to your guests and surprise everyone present.
First place the crepe and spread a layer of cream on top using a spatula.
Then place the second crepe, and spread the cream again as in the previous step.
Each time we add a crepe, we press a little with our hands to distribute the cream evenly over the entire surface.
Repeat this procedure until all the cream is used up; maybe in some crepe. At the end, place the cake in the fridge for a while so that the cream cools and becomes firm,
I do not recommend making the cake too tall because despite the gelatin in the cream, the cake is not very firm and tall cakes have a tendency to twist and wobble.
To serve the cake and surprise your mother on Mother’s Day, we suggest decorating it with flowers or simply dusting the cake with icing sugar.
We are sure that the final result will be surprising.

Are you looking forward to trying this wonderful recipe?

I hope so. See you in the next post.

Sweet Kisses,

Cláudia