Monday, May 21, 2012

Crepe Cake

This weekend my family got together to celebrate my dad's birthday. I had sent him a nice long list of options for his birthday cake and he chose a crepe cake with alternating layers of vanilla bean pastry cream and lemon curd.

There are a lot of components to this cake, but the result is completely fabulous; t
he tart lemon curd and luscious pastry cream are a wonderful combination. The different items can be made over a couple of days and stored in the fridge so it's not too much all at once. 

For those counting, yes, it is 13 eggs (minus 4 egg whites, make some meringues with those) decadency is for birthdays, non?


Crepe Cake

Crepes
1 1/2 cups all-purpose flour
1 1/2 cups milk
3/4 cup lukewarm water
6 large eggs
6 tablespoons unsalted butter, melted
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt

Mix all ingredients together until smooth, let batter rest at room temperature for  thirty minutes (or store it in the fridge if you aren't using it right away)

Heat your crepe pan and brush with a light layer of butter. Pour a scant 1/4 cup of batter into the pan, swirl until the surface is covered, cook until the crepe looks dry/matte on top and then flip. Repeat until all the batter is used.

Vanilla Bean Pastry Cream (adapted from the Kitchn)
1 1/2 cups whole milk
1/2 cup vanilla sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
1 vanilla bean, split and scraped

Mix together sugar, flour and salt until well combined in a large bowl. Add in egg yolks and whisk until texture is a thick paste. Set aside.

Combine milk, vanilla bean scrapings and pod in a heavy saucepan over medium heat until it begins to steam but not simmering or boiling. Remove from heat.

Pour a little of the hot milk into the egg mixture and whisk thoroughly to temper the eggs. Then continue to pour the milk into the egg mixture slowly while mixing constantly. Once everything is combined, pour the mixture into the saucepan and return it to the stove over medium heat.

While heating the pastry cream, be sure to whisk constantly, pausing occasionally to check the heat of the cream, once it reaches boiling whisk for just a few seconds more and then remove from heat and pour through a strainer into bowl, using a spatula to help press it through the strainer. Cover with plastic wrap pressed against the surface of the pastry cream and refrigerate. 

Lemon Curd (from Joy of Cooking)
3 eggs
1/3 cup sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into small cubes

In a saucepan, whisk together eggs, sugar and lemon zest until light in color. Add in lemon juice and whisk until combined. 

While whisking constantly, heat mixture over medium heat until thick (pudding consistency) and just begins to bubble.

Pour curd through a strainer, 
using a spatula to help press it through the strainer, and refrigerate. 

Cake Assembly
Center a crepe on your cake plate and then using an offset spatula, pastry brush, or even a butter knife spread it with a thin, even layer of the pastry cream, then another crepe, then a thin, even layer of lemon curd...repeat this several times and end the cake with a crepe. Depending on the size of the crepes you made, each filling layer will be roughly 1-3 tablespoons. Chill cake for at least 4 hours before serving. 

Just before serving, sprinkle about 2 tablespoons of sugar on top of the cake and then give it a going over with a kitchen torch.

VoilĂ 

this recipe is also shared at some of my favorite food blog hops




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8 comments:

  1. This looks light and fluffy. Would be good with some strawberries, too. Thanks for sharing at Must Try Monday.

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  2. This looks like one of the coolest recipes ever, it really is such a great idea, thanks for sharing this Mal, I'm tempted to try and make one now.

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  3. Quite a unique cake.
    It looks great, very tasty and elegant.

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  4. I love this idea!!! What a fun twist to a cake!

    Stephanie
    www.chocolatecoveredbuttons.com

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  5. The layers look amazing but I am not skilled enough at baking to make this... I will have to get my 10 year old pastry chef to make it. Thanks for sharing it on foodie friday.

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  6. My mouth is watering!!! I love crepe cake!!!
    This looks delicious!!!

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  7. Yum! This has been pinned to my Let them eat cake board. And I would love for you to come by and link up this project at the Creative Corner Hop. The linky party starts on Monday and stays open all week.

    Sandy
    Cherished Handmade Treasures

    ReplyDelete
  8. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/05/show-your-stuff-25-butterfinger-cake.html

    ReplyDelete

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